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Grilled Shrimp Bowl with Avocado Corn Salsa

Grilled Shrimp Bowl with Avocado Corn Salsa

This quick and easy grilled shrimp bowl is a perfect weeknight meal that comes together in under 30 minutes. The dish features smoky, charred shrimp paired with a vibrant avocado corn salsa and a simple creamy garlic sauce for a fresh and satisfying meal. It's a healthy, protein-packed dish that feels special without the complicated effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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
  • 1 cup corn kernels (fresh or thawed from frozen)
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 cups cooked white rice or quinoa
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk

Method
 

Instructions
  1. In a medium bowl, combine the peeled and deveined shrimp with the olive oil, chili powder, cumin, salt, and pepper. Toss until each shrimp is evenly coated. Set aside to let the flavors meld.
  2. Make the avocado corn salsa. In a separate bowl, gently mix the corn kernels, diced avocado, halved cherry tomatoes, and finely chopped red onion. Squeeze the fresh lime juice over the top and stir gently.
  3. In a small bowl, whisk together the mayonnaise, minced garlic, water, and lemon juice until the sauce is completely smooth and has a drizzling consistency.
  4. Heat your grill or a grill pan over medium-high heat. Place the seasoned shrimp in a single layer on the grill. Cook for about 2 to 3 minutes on each side, until they turn pink and opaque.
  5. Assemble the shrimp bowls. Divide your cooked rice or quinoa evenly among serving bowls. Arrange the grilled shrimp on top, spoon a generous amount of the avocado corn salsa over the shrimp, and finish with a drizzle of the creamy garlic sauce. Serve immediately.

Notes

For extra flavor, let the shrimp marinate in the spices for 15-20 minutes. Do not overcook the shrimp; they are done when they turn pink and curl into a 'C' shape. For meal prep, store components separately and add avocado just before serving. Nutritional information was not provided in the source text and has been populated with placeholder values.