Description
A simple recipe for a grilled shrimp bowl topped with fresh avocado corn salsa and a light, creamy sauce.
Ingredients
Scale
- 1 pound 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 cooked rice (brown or white)
- 1 cup mixed greens
- For the Salsa:
- 1 cup corn kernels (cooked or canned, drained)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- For the Creamy Sauce:
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 tablespoon water (or more for thinning)
- Pinch of salt
Instructions
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Preheat your grill or grill pan to medium-high heat.
- Grill the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
- Prepare the salsa: Combine corn, diced avocado, red onion, cilantro, and lime juice in a medium bowl. Gently mix.
- Prepare the sauce: Whisk together Greek yogurt, lime juice, water, and a pinch of salt until smooth. Add more water if you prefer a thinner consistency.
- Assemble the bowls: Divide the cooked rice and mixed greens between two bowls.
- Top the greens and rice with the grilled shrimp.
- Spoon the avocado corn salsa over the shrimp.
- Drizzle the creamy sauce over the salsa and shrimp. Serve immediately.
Notes
- You can use pre-cooked shrimp if you prefer not to grill.
- For extra flavor, marinate the shrimp for 15 minutes before grilling.
- Use leftover rice from a previous meal to save time.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 7
- Protein: 35
- Cholesterol: 250
Keywords: grilled shrimp, shrimp bowl, avocado salsa, corn salsa, creamy sauce, healthy lunch, quick dinner