Grilled Shrimp Bowl with Avocado Corn Salsa
This Grilled Shrimp Bowl features juicy shrimp, vibrant avocado corn salsa, and a creamy garlic sauce. It's a balanced meal that's both delicious and satisfying.
Equipment
- Grill
- Mixing bowl
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined 16/20 count for best texture
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- to taste salt and black pepper
For the Avocado Corn Salsa
- 1 large avocado, diced choose one that yields slightly to pressure
- 1 cup corn frozen works great, just thaw it first
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro add extra if desired
- 1 tablespoon lime juice
- to taste salt
For the Creamy Garlic Sauce
- ½ cup plain Greek yogurt full-fat creates the best texture
- ¼ cup mayonnaise
- 2 cloves garlic, minced fresh garlic makes this sauce incredible
- 1 tablespoon lime juice
- 1 tablespoon milk plus more as needed to thin
- to taste salt and black pepper
For the Bowls
- 2 cups cooked rice jasmine or brown rice, prepared ahead
Instructions
- Preheat your grill to medium-high heat.
- In a bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.
- Grill the shrimp for about 2-3 minutes on each side until they are opaque and cooked through.
- While the shrimp grill, prepare the avocado corn salsa by mixing avocado, corn, red onion, cilantro, lime juice, and salt in a bowl.
- For the creamy garlic sauce, mix Greek yogurt, mayonnaise, minced garlic, lime juice, milk, salt, and black pepper in a separate bowl.
- To assemble, place cooked rice in bowls, top with grilled shrimp, avocado corn salsa, and drizzle with creamy garlic sauce.
Notes
You can adjust the spice level by adding more chili powder or using a spicier sauce. Enjoy your meal!