Description
This Grilled Shrimp Bowl features perfectly seasoned and grilled shrimp served over a base of rice, quinoa, or greens, accompanied by a fresh corn salsa, creamy avocado mash, and a smoky chipotle sauce. A vibrant, nutritious, and flavorful dish that comes together quickly, perfect for a wholesome weeknight dinner or a light lunch.
Ingredients
Scale
Shrimp and Marinade
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Corn Salsa
- 1 cup corn kernels (grilled or sautéed)
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- Salt and pepper to taste
Avocado Mash
- 1 avocado
- 1 tbsp lime juice
- Pinch of salt
Creamy Sauce
- 1/4 cup Greek yogurt or mayonnaise
- 1 tbsp chipotle sauce or sriracha
To Serve
- 2 cups cooked rice, quinoa, or chopped greens
- Extra cilantro for garnish (optional)
Instructions
- Marinate the Shrimp: In a mixing bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper. Stir well to coat all the shrimp evenly. Cover and let marinate for 15 minutes to absorb the flavors.
- Grill the Shrimp: Preheat a grill pan or outdoor grill to medium-high heat. Place the shrimp on the grill and cook for 2-3 minutes on each side, until the shrimp are opaque, slightly charred, and cooked through. Remove from heat.
- Prepare the Corn Salsa: In a bowl, combine the grilled or sautéed corn kernels, finely diced red onion, chopped cilantro, 1 tablespoon lime juice, salt, and pepper. Mix thoroughly and set aside to let the flavors meld.
- Mash the Avocado: In a small bowl, mash the avocado with 1 tablespoon lime juice and a pinch of salt until smooth and creamy.
- Make the Creamy Sauce: Stir together the Greek yogurt or mayonnaise with chipotle sauce or sriracha until the sauce is smooth and well combined.
- Assemble the Bowls: Divide the cooked rice, quinoa, or chopped greens between two bowls as the base. Top each with grilled shrimp, a generous scoop of corn salsa, creamy mashed avocado, and drizzle with the chipotle sauce. Garnish with extra cilantro if desired. Serve immediately and enjoy.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Grilling the corn kernels adds a smoky flavor but sautéing is a quick alternative.
- For a spicier sauce, increase the amount of chipotle sauce or sriracha.
- This bowl can be served warm or at room temperature, making it great for meal prep.
- Use Greek yogurt for a healthier, low-fat creamy sauce or mayonnaise for a richer flavor.
