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Grilled Shrimp Bowl with Avocado

A vibrant bowl featuring succulent grilled shrimp, creamy avocado, zesty corn salsa, and homemade garlic sauce over rice – nutritious, flavorful, and ready in just 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Grilled Shrimp:
1 pound (16 ounces) large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
Juice of half a lime (about 1 tablespoon)
For the Corn Salsa:
2 cups fresh or frozen corn kernels (thawed if frozen)
1 red bell pepper, diced (about 1 cup)
½ red onion, finely diced (about ½ cup)
1 jalapeño, seeded and minced (optional)
¼ cup fresh cilantro, chopped
Juice of 1 lime (about 2 tablespoons)
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Garlic Sauce:
½ cup Greek yogurt
2 tablespoons mayonnaise
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon honey
¼ teaspoon salt
Pinch of black pepper
For the Bowl Base:
2 cups cooked brown rice or quinoa
2 ripe avocados, sliced
2 cups mixed greens or arugula
1 cup cherry tomatoes, halved
Lime wedges for serving
2 tablespoons fresh cilantro, chopped (for garnish)

Method
 

Prepare the Shrimp:
    In a medium bowl, combine olive oil, minced garlic, smoked paprika, cumin, cayenne pepper, salt, black pepper, and lime juice.
      Add the cleaned shrimp to the bowl and toss until well coated.
        Let the shrimp marinate for 10-15 minutes while you prepare the other components.
          Make the Corn Salsa:
            In a medium bowl, combine corn kernels, diced red bell pepper, red onion, jalapeño (if using), and cilantro.
              Add lime juice, salt, and pepper, then toss to combine.
                Taste and adjust seasoning as needed. Set aside.
                  Prepare the Creamy Garlic Sauce:
                    In a small bowl, whisk together Greek yogurt, mayonnaise, minced garlic, lime juice, and honey.
                      Season with salt and pepper to taste.
                        Refrigerate until ready to use.
                          Grill the Shrimp:
                            Preheat a grill or grill pan to medium-high heat (approximately 400°F).
                              Remove shrimp from marinade and place on the hot grill surface.
                                Grill for 1½-2 minutes per side until the shrimp turn pink with slight char marks.
                                  Remove from heat once shrimp are opaque and form a slight C-shape.
                                    Assemble the Bowls:
                                      Divide the cooked rice or quinoa among four bowls (½ cup per bowl).
                                        Add a handful of mixed greens to each bowl.
                                          Arrange grilled shrimp, corn salsa, and sliced avocado in sections around the bowl.
                                            Add halved cherry tomatoes.
                                              Drizzle with the creamy garlic sauce.
                                                Garnish with fresh cilantro and serve with lime wedges.

                                                  Notes

                                                  Nutritional Information (per serving)

                                                  • Calories: 480
                                                  • Protein: 29g
                                                  • Carbohydrates: 48g
                                                  • Dietary Fiber: 12g
                                                  • Sugars: 6g
                                                  • Total Fat: 22g
                                                  • Saturated Fat: 3.5g
                                                  • Cholesterol: 175mg
                                                  • Sodium: 520mg
                                                  • Potassium: 820mg
                                                  • Vitamin A: 35% DV
                                                  • Vitamin C: 90% DV
                                                  • Calcium: 15% DV
                                                  • Iron: 20% DV