Description
Grilled Shrimp Bowl with vibrant avocado, sweet corn salsa, and creamy garlic sauce. A quick, flavorful meal for any night!
Ingredients
Scale
- For the Grilled Shrimp:
- 1 lb large raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- For the Corn & Avocado Salsa:
- 1.5 cups sweet corn kernels (fresh or frozen, thawed)
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 2 ripe avocados, diced
- Salt and black pepper to taste
- For the Creamy Garlic Sauce:
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 2 cloves garlic, minced (or more, to taste)
- 1 tbsp fresh lime juice
- 1 tbsp olive oil
- Salt and black pepper to taste
- For Serving (Optional):
- Cooked rice, quinoa, or mixed greens
Instructions
- Prep the Shrimp: First things first, get those shrimp ready. If they’re frozen, thaw them under cold running water, then pat them bone dry with paper towels. This is super important! Soggy shrimp won’t grill properly. Toss them in a bowl with a drizzle of olive oil, a squeeze of fresh lime juice, chili powder, cumin, paprika, salt, and pepper. Give it a good mix, making sure every shrimp is coated. Let them hang out for 10-15 minutes while you get everything else ready; don’t let them marinate too long, or the lime will start to ‘cook’ them.
- Whip Up the Creamy Garlic Sauce: While the shrimp are chilling, let’s make that dreamy garlic sauce. In a small bowl, combine Greek yogurt, minced fresh garlic (or more, if you’re like me!), a little more fresh lime juice, a splash of olive oil, and a pinch of salt and pepper. Whisk it all together until it’s super smooth and creamy. Taste it! Does it need more salt? More tang? Adjust it to your liking. I always make a little extra of this sauce, honestly, because it’s good on everything, and you’ll want plenty for your Grilled Shrimp Bowl.
- Assemble the Corn Salsa: Now for the vibrant heart of our Grilled Shrimp Bowl! In another bowl, combine your sweet corn kernels (if using frozen, make sure they’re thawed), finely diced red onion, plenty of fresh chopped cilantro, and another generous squeeze of fresh lime juice. A little salt and pepper, too. Give it a gentle stir. This salsa is so fresh and bright, it just wakes up your taste buds. I love how the colors pop, making the whole dish look so inviting.
- Grill the Shrimp: Heat your grill pan or outdoor grill over medium-high heat. A little oil on the grates helps prevent sticking. Once it’s hot, lay your marinated shrimp in a single layer. Don’t overcrowd the pan, or they won’t get that lovely char. Cook for just 2-3 minutes per side, until they turn pink and opaque, and you see those beautiful grill marks. This happens fast, so don’t walk away! Overcooked shrimp are rubbery, and nobody wants that in their Grilled Shrimp Bowl.
- Dice the Avocado: While the shrimp are doing their thing, slice your ripe avocados in half, remove the pit, and carefully scoop out the flesh. Dice it into nice, bite-sized pieces. I sometimes make a mess here, but it’s worth it for those creamy chunks. A little squeeze of lime juice over the diced avocado helps keep it from browning, and also adds another layer of flavor to your Grilled Shrimp Bowl.
- Build Your Grilled Shrimp Bowl: Time to bring it all together! You can serve this over a bed of fluffy rice, quinoa, or even just some fresh greens. Start with your base, then pile on the grilled shrimp, a generous scoop of the vibrant corn salsa, and those creamy avocado chunks. Drizzle liberally with that amazing creamy garlic sauce. Garnish with a little extra fresh cilantro, maybe a lime wedge. Take a moment to admire your handiwork—it looks and smells incredible!