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Grilled Shrimp Bowl with Avocado Corn Salsa

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A vibrant bowl featuring grilled shrimp, creamy avocado, and crunchy corn salsa, perfect for sunny days.

Ingredients

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

Instructions

  1. Toss the shrimp with olive oil, chili powder, cumin, salt, and pepper; marinate for 15 minutes.
  2. Combine corn, diced avocado, cherry tomatoes, red onion, and lime juice in a bowl for the salsa.
  3. Whisk together mayonnaise, garlic, water, and lemon juice in a small bowl until smooth.
  4. Heat the grill or grill pan to medium-high; cook the shrimp for 2 to 3 minutes per side until pink and charred.
  5. Divide cooked rice or quinoa in bowls, top with grilled shrimp, and spoon over the avocado corn salsa and creamy sauce.

Notes

Make-ahead tips include prepping the salsa the night before, and cooking alternatives like an air fryer or broiler are available.

Nutrition

Keywords: grilled shrimp, avocado salsa, summer recipes, quick meals, healthy bowls

Find it online: https://oliviatable.com/grilled-shrimp-bowl-avocado-corn-salsa/