Description

A colorful and satisfying dish that brings together smoky grilled shrimp, creamy avocado, and fresh corn salsa, all drizzled with a zesty, smooth creamy sauce. It’s the perfect choice for a healthy and delicious lunch or dinner packed with protein and fresh veggies.

Ingredients

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 avocado, diced

1 cup fresh corn kernels (about 2 ears)

1/2 cup cherry tomatoes, quartered

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 cup cooked brown rice or quinoa (optional base)

For the creamy sauce:

1/2 cup Greek yogurt or vegan yogurt

1 tablespoon mayonnaise or vegan mayo

1 teaspoon lime juice

1 teaspoon honey or maple syrup

1/2 teaspoon cumin

Salt and pepper, to taste

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Instructions

In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let it marinate for 10 minutes.
While the shrimp is marinating, prepare the corn salsa by combining the corn, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2-3 minutes per side or until they turn pink and are fully cooked. Remove them from the heat.
In a small bowl, whisk together all the ingredients for the creamy sauce until smooth. Adjust seasoning to taste.
To assemble the bowls, place the cooked rice or quinoa at the base (if using). Top it with the grilled shrimp, corn salsa, and diced avocado. Drizzle with the creamy sauce.
Garnish with extra cilantro or lime wedges if desired, and serve immediately.

Notes

For a leaner option, swap out the shrimp for grilled chicken breast.

For a vegan-friendly version, use tofu instead of shrimp and substitute the creamy sauce with a plant-based yogurt.

If you're avoiding grains, use cauliflower rice or a leafy green base instead of rice or quinoa.

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat the shrimp gently to avoid overcooking, and enjoy the creamy sauce and salsa cold or at room temperature.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch or Dinner
Method: Grilled
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 8g
Sodium: 350mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 160mg