Grilled Shrimp Bowl with Avocado Corn Salsa
A vibrant Grilled Shrimp Bowl topped with creamy avocado corn salsa, bringing sunshine to your table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 avocados, diced
- 1 cup corn (fresh or canned)
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
Instructions
- Prepare your shrimp by rinsing them under cold water and patting dry.
- Toss the shrimp with olive oil, smoked paprika, salt, and pepper, and marinate for 15 minutes.
- Combine diced avocados, corn, chopped red onion, cherry tomatoes, and cilantro in a large bowl.
- Pour in lime juice and gently toss to combine.
- Preheat your grill to medium-high heat.
- Add shrimp to the grill and cook for 2-3 minutes per side until pink and opaque.
- Mix sour cream or Greek yogurt, lime juice, and garlic powder in a small bowl, and season with salt and pepper.
- Assemble the bowls with avocado corn salsa at the bottom, topped with grilled shrimp, and drizzle with dressing.
Notes
Serve as a communal dish or individually. Garnish with extra cilantro or a lime wedge.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 170mg
Keywords: shrimp bowl, avocado corn salsa, summer recipe, grilling