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Grilled Shrimp Bowl with Avocado Corn Salsa

Enjoy a quick and healthy dinner with grilled shrimp served over warm quinoa or rice, topped with a vibrant avocado corn salsa.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Grilled Shrimp
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Base
  • 2 cups cooked white rice or quinoa
For the Avocado Corn Salsa
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice
For the Creamy Garlic Sauce
  • 2 tablespoons mayonnaise Can be substituted with Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon water Add more if needed
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. In a bowl, combine the shrimp with olive oil, chili powder, cumin, salt, and pepper. Toss well to coat.
  2. In a medium bowl, mix together corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set it aside.
  3. In a small bowl, whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Add more water if needed.
Cooking
  1. Preheat a grill or grill pan to medium-high heat. Cook the shrimp for about 2 to 3 minutes on each side until they turn pink and opaque.
Assembly
  1. Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
  2. Spoon the avocado corn salsa generously over the shrimp and drizzle with the creamy garlic sauce. Serve immediately.

Notes

For the best flavor, use quality salt on the shrimp. Leftovers can be stored in the fridge for up to 3 days.