Grilled Shrimp Bowl with Avocado Corn Salsa
This Grilled Shrimp Bowl features tender shrimp, fresh avocado corn salsa, and a creamy garlic sauce, served over a bed of rice.
Equipment
- Grill
- Mixing bowl
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined 16/20 count for best texture
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Avocado Corn Salsa
- 1 large avocado, diced choose one that yields slightly to pressure
- 1 cup corn frozen works great, just thaw it first
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro add extra if you love it
- 1 tablespoon lime juice
- Salt to taste
For the Creamy Garlic Sauce
- ½ cup plain Greek yogurt full-fat creates the best texture
- ¼ cup mayonnaise
- 2 cloves garlic, minced fresh garlic makes this sauce incredible
- 1 tablespoon lime juice
- 1 tablespoon milk plus more as needed to thin
- Salt and black pepper to taste
For the Bowls
- 2 cups cooked rice jasmine or brown rice, prepared ahead
Instructions
- Pat the shrimp dry. In a bowl, combine shrimp, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat evenly.
- Preheat the grill and cook the shrimp for 2-3 minutes on each side until cooked through.
- In a separate bowl, mix avocado, corn, red onion, cilantro, lime juice, and salt to create the salsa.
- For the creamy garlic sauce, blend Greek yogurt, mayonnaise, minced garlic, lime juice, milk, salt, and pepper in a bowl.
- To serve, place cooked rice in a bowl, top with grilled shrimp, avocado corn salsa, and drizzle with creamy garlic sauce.
Notes
You can customize the toppings based on your preference. Consider adding diced tomatoes or jalapeños for extra flavor.