Description
A fresh and vibrant Grilled Shrimp Bowl featuring tender, spiced shrimp, creamy avocado, sweet corn salsa, and a tangy Greek yogurt sauce. This quick and healthy meal is perfect for a light dinner or a flavorful lunch, combining grilling with fresh ingredients for a satisfying dish.
Ingredients
Scale
Shrimp and Marinade
- 1 lb large shrimp, deveined
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Corn Salsa
- 1 cup sweet corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup Greek yogurt
- 1/2 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
Additional
- 1 ripe avocado, sliced
- Optional: cooked rice or quinoa for serving
Instructions
- Marinate the Shrimp: In a bowl, mix olive oil, cumin, paprika, salt, and pepper. Add the shrimp and toss until they are evenly coated. Allow the shrimp to marinate for 15 to 20 minutes to absorb the flavors.
- Prepare the Corn Salsa: In a separate bowl, gently combine sweet corn, halved cherry tomatoes, finely chopped red onion, chopped fresh cilantro, lime juice, and season with salt and pepper. Mix carefully to blend the flavors without crushing the ingredients.
- Grill the Shrimp: Preheat the grill to medium-high heat. Place the marinated shrimp on the grill and cook for about 2 to 3 minutes on each side, or until they turn pink and opaque, indicating they are fully cooked.
- Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt, garlic powder, lime juice, salt, and pepper until the sauce is smooth and well combined. Adjust seasoning to taste.
- Assemble the Bowls: If desired, start with a base of cooked rice or quinoa in each bowl. Layer with grilled shrimp, sliced avocado, and a generous scoop of corn salsa. Drizzle the creamy sauce over the top before serving for a delicious finish.
Notes
- For a complete meal, serve the bowl over cooked rice or quinoa as a base.
- If fresh corn is not available, frozen corn works well; thaw before mixing.
- Marinating the shrimp for longer than 20 minutes is not recommended as the acidity can begin to cook the shrimp.
- Adjust the seasoning of the creamy sauce to your preference; add a pinch of cayenne for some heat.
- Leftover sauce can be refrigerated up to 2 days.
