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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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A fresh and flavorful grilled shrimp bowl featuring smoky shrimp, sweet corn salsa, creamy avocado, and a tangy sauce, perfect for a quick and vibrant meal.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 red onion, finely chopped
  • 1 small red bell pepper, diced
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon fresh cilantro, chopped
  • 1 ripe avocado, diced
  • 1 lime, cut into wedges
  • 1/2 cup Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional)
  • Salt and pepper, to taste

Instructions

  1. Preheat the grill or a grill pan to medium-high heat.
  2. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Grill the shrimp for about 2-3 minutes per side, or until pink and opaque. Once cooked, remove from the grill and set aside.
  4. In a separate bowl, combine the corn, red onion, bell pepper, tomatoes, and cilantro to make the corn salsa. Mix well.
  5. For the creamy sauce, whisk together Greek yogurt, mayonnaise, lime juice, sriracha, salt, and pepper in a small bowl.
  6. To assemble, add the grilled shrimp to a bowl. Top with the corn salsa and diced avocado. Drizzle with the creamy sauce and serve with lime wedges.

Notes

  • For a spicier version, add more sriracha to the sauce or sprinkle red pepper flakes over the shrimp before grilling.
  • For a heartier meal, serve the shrimp bowl over quinoa or rice.
  • To make it dairy-free, use cashew cream and dairy-free mayo in the creamy sauce.
  • For extra crunch, top with crispy tortilla chips or crushed corn nuts.
  • Leftovers can be stored separately in airtight containers in the fridge for 2-3 days.

Nutrition

Find it online: https://lauracooks.com/grilled-shrimp-bowl-with-avocado-corn-salsa-creamy-sauce/