Description
A vibrant and flavorful Grilled Shrimp Bowl featuring succulent shrimp seasoned with a smoky spice blend, served atop a fresh corn salsa, creamy diced avocado, and drizzled with a zesty garlic sauce. This quick and healthy dish combines smoky, tangy, and creamy elements perfect for a light lunch or dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for grilling)
Corn Salsa
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- Pinch of salt
- Pinch of black pepper
Creamy Garlic Sauce
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional
- 1 medium avocado, diced
- Extra cilantro for garnish (optional)
Instructions
- Preheat Grill: Preheat your grill to medium-high heat, around 375°F to 400°F, ensuring it is ready for cooking the shrimp evenly.
- Prepare Spice Mix: In a bowl, combine olive oil, paprika, garlic powder, cumin, chili powder, salt, and black pepper to create a flavorful marinade for the shrimp.
- Coat Shrimp: Toss the shrimp in the spice mixture until they are coated evenly with the marinade.
- Marinate Shrimp: Let the shrimp sit in the marinade for 10-15 minutes to absorb all the flavors deeply.
- Prepare Corn Salsa: While the shrimp marinates, combine corn kernels, red onion, cherry tomatoes, cilantro, and lime juice in a separate bowl.
- Mix Salsa: Stir the corn salsa ingredients to combine well, then season with a pinch of salt and pepper to taste.
- Set Salsa Aside: Allow the corn salsa to sit for a few minutes so flavors meld; set aside until serving.
- Make Garlic Sauce: In a small bowl, mix sour cream, mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth and creamy.
- Brush Grill: Once preheated, brush olive oil onto the grill grates to prevent shrimp from sticking.
- Grill Shrimp: Place the shrimp on the grill and cook for 2-3 minutes per side until shrimp turn pink and opaque.
- Remove Shrimp: Take the shrimp off the grill and set them aside temporarily.
- Dice Avocado: Cut the avocado in half, remove the pit, and dice the flesh into small cubes.
- Assemble Bowl: Place a generous portion of corn salsa at the bottom of each serving bowl.
- Add Shrimp: Layer the grilled shrimp over the corn salsa in each bowl.
- Top with Avocado: Add diced avocado on top of the shrimp to add creaminess and freshness.
- Drizzle Sauce: Spoon the creamy garlic sauce over the shrimp and avocado evenly.
- Garnish and Serve: Garnish with extra cilantro if desired and serve immediately while shrimp is warm.
Notes
- Use fresh or frozen corn kernels; if using frozen, thaw before mixing.
- Adjust chili powder to your preferred spice level for a milder or spicier dish.
- For a dairy-free version, substitute sour cream and mayonnaise with vegan alternatives.
- Serve this bowl with warm tortillas or rice for a more filling meal.
- Grilling shrimp quickly ensures they stay tender and juicy without overcooking.