Description
A bright and fast grilled shrimp bowl topped with avocado and corn salsa, finished with a creamy garlic sauce.
Ingredients
Scale
- 1 lb. large shrimp (peeled and deveined)
- 1 avocado (sliced or mashed)
- 1 cup frozen corn (thawed)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Toss the shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne if you like heat.
- Mix the thawed corn, red onion, cilantro, lime juice, and a pinch of salt to make the corn salsa.
- Heat the grill to medium so it is hot but not smoking.
- Place the shrimp on the grill and cook 2 to 3 minutes per side until they are pink and firm.
- Whisk the mayonnaise, sour cream, cilantro, lime juice, minced garlic, salt, and pepper to make the creamy garlic sauce.
- Slice or mash the avocado and set it aside.
- Layer corn salsa in bowls, add the grilled shrimp, and top with avocado.
- Drizzle the creamy garlic sauce over each bowl and serve right away.
Notes
Store each component separately to avoid sogginess. Best when assembled fresh, but components can last a few days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 220mg
Keywords: grilled shrimp, avocado bowl, corn salsa, creamy garlic sauce, quick dinner, summer recipe