Description
Enjoy a delightful and colorful grilled shrimp bowl topped with a fresh avocado corn salsa, creamy sauce, and vibrant seasonings. Perfect for a nutritious and flavorful meal, this recipe combines grilled shrimp marinated in zesty spices, charred sweet corn salsa, and a smooth tangy dressing for a refreshing and satisfying dish.
Ingredients
Scale
Shrimp Marinade
- 1 lb Large Shrimp (Can substitute with chicken or tofu)
- 2 tbsp Olive Oil (Used in marinade)
- 1 tbsp Lime Juice (For shrimp, can use lemon juice as alternative)
- 1 tsp Chili Powder (Smoked paprika can be used)
- 1/2 tsp Garlic Powder (Use fresh minced garlic for stronger flavor)
- 1/2 tsp Ground Cumin (Omit for milder flavor)
Avocado Corn Salsa
- 2 ears Corn (Grilled, can substitute with frozen corn)
- 1/4 cup Red Onion (Diced, can use green onions for milder flavor)
- 2 tbsp Fresh Cilantro (Chopped, parsley can substitute)
- 1 tbsp Lime Juice (for salsa)
- Salt (To taste)
- Black Pepper (To taste)
Creamy Sauce
- 1/4 cup Mayonnaise (Can use Greek yogurt for a lighter option)
- 1/4 cup Sour Cream (Plain yogurt is a good substitute)
- 1 tbsp Lime Juice
- 1/4 tsp Garlic Powder
- Salt (To taste)
Toppings
- 1 Avocado (Diced, Greek yogurt can be used instead)
Instructions
- Preparation: Begin by preparing all your ingredients. Ensure the shrimp are cleaned and peeled. Dice the red onion and avocado, chop the cilantro, and set aside.
- Marinate Shrimp: In a mixing bowl, combine the large shrimp with olive oil, lime juice, chili powder, garlic powder, and ground cumin. Mix everything well to coat the shrimp evenly. Cover and refrigerate to marinate while you prepare the rest.
- Grill Corn: Brush the ears of corn with olive oil and grill them over medium heat for about 10-12 minutes until they develop a nice char. Remove from the grill, let cool slightly, then carefully slice the kernels off the cob.
- Prepare Corn Salsa: In a bowl, combine the sliced corn kernels, diced red onion, chopped cilantro, and lime juice. Season with salt and black pepper to taste. Mix well and set aside to let the flavors meld.
- Make Creamy Sauce: Whisk together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt until smooth. Place the sauce in the refrigerator until ready to serve.
- Grill Shrimp: Heat your grill or grill pan to medium-high heat. Grill the marinated shrimp for 2-3 minutes on each side until they turn opaque and have slight grill marks, indicating they are cooked through.
- Assemble the Bowl: Divide the corn salsa among serving bowls, top it with the grilled shrimp, add diced avocado, and drizzle the creamy sauce on top. Serve immediately for the best flavor and texture.
Notes
- You can substitute the shrimp with chicken or tofu for a different protein option.
- If fresh corn is not available, frozen corn can be used as a substitute in the salsa.
- For a lighter creamy sauce, substitute mayonnaise and sour cream with Greek yogurt.
- Adjust the chili powder and cumin quantities to suit your preferred spice level.
- Grilling times might vary depending on your grill – watch for shrimp turning opaque as a key doneness indicator.