Description
This vibrant grilled shrimp bowl features juicy, spiced shrimp, smoky charred corn salsa with creamy avocado, and a zesty yogurt-lime sauce. It’s a quick, healthy, and crowd-pleasing dinner that tastes like summer in a bowl.
Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of 1/2 lime
- 2 ears corn on the cob, husked (or 1 1/2 cups frozen corn, thawed)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/3 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
- 1/4 cup Greek yogurt (or sour cream)
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Pinch of salt
- 2 cups cooked rice, quinoa, or cauliflower rice
- 2 cups mixed salad greens or shredded romaine
- Lime wedges, for serving
- Extra chopped cilantro, for garnish
Instructions
- Rinse shrimp under cold water and pat dry. In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Marinate for 10-15 minutes.
- Heat grill or grill pan over medium-high. Brush corn with a little oil. Grill for 8-10 minutes, turning every few minutes, until charred and tender. Remove and let cool. (If using frozen corn, sauté in a hot skillet until golden, about 5 minutes.)
- Cut grilled corn kernels off the cob and add to a bowl. Add diced avocado, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Gently toss to combine. Adjust seasoning to taste.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, smoked paprika, garlic powder, and a pinch of salt. Add a splash of water if too thick.
- Thread shrimp onto skewers or place in a grill basket. Grill for 2-3 minutes per side, until pink, opaque, and slightly charred. Remove and squeeze extra lime over top.
- To assemble, layer 1/2 cup cooked rice (or base of choice) and a handful of salad greens in each bowl. Top with corn salsa and arrange grilled shrimp on top. Drizzle with creamy sauce and garnish with extra cilantro and lime wedges.
Notes
Don’t marinate shrimp longer than 20 minutes to avoid a mushy texture. If using frozen shrimp, thaw and pat dry before marinating. For meal prep, keep salsa and sauce separate until serving and add avocado just before eating. For dairy-free, use coconut yogurt and vegan mayo. The recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 7
- Protein: 30
Keywords: grilled shrimp bowl, avocado corn salsa, healthy dinner, summer bowl, meal prep, gluten-free, easy shrimp recipe