Grilled Shrimp Bowl with Avocado Corn Salsa

by

Recipe: Grilled Shrimp Bowl with Avocado Corn Salsa

Description

A Mediterranean-inspired bowl that brings together the heat of the grill and the coolness of fresh produce. Succulent shrimp are marinated in citrus and spices, then paired with a colorful salsa and drizzled with a cilantro-lime crema. It’s light enough for a summer lunch but satisfying enough for a full dinner.

  • Prep time: 20 minutes

  • Cook time: 10 minutes

  • Servings: 4 people

Ingredients

For the Shrimp:

  • 1 lb (500g) large shrimp, peeled and deveined

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1/2 tsp cumin powder

  • 1/2 tsp garlic powder

  • Salt & Pepper to taste

For the Avocado Corn Salsa:

  • 2 ripe avocados, diced

  • 1 cup sweet corn (grilled, canned, or thawed)

  • 1/2 red onion, finely diced

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup fresh cilantro, chopped

  • 1 tbsp lime juice

For the Creamy Sauce:

  • 1/2 cup Greek yogurt (or sour cream)

  • 1 tbsp lime juice

  • 1 clove garlic, minced

  • 1/2 tsp honey or maple syrup (optional)

For the Base:

  • 2 cups cooked quinoa, brown rice, or cauliflower rice

Instructions

  1. Marinate: In a bowl, toss the shrimp with olive oil, paprika, cumin, garlic powder, salt, and pepper. Let it sit for 10 minutes.

  2. Make the Salsa: In a medium bowl, gently fold together the diced avocado, corn, red onion, tomatoes, cilantro, and lime juice. Season with a pinch of salt.

  3. Prepare the Sauce: Whisk together the Greek yogurt, lime juice, garlic, and honey until smooth. If it’s too thick, add a teaspoon of water.

  4. Grill the Shrimp: Heat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 2–3 minutes per side until opaque and slightly charred.

  5. Assemble: Divide your base (rice or quinoa) into four bowls. Top with a generous scoop of the avocado corn salsa and the grilled shrimp. Drizzle the creamy sauce over the top.

Notes & Tips

  • Don’t Overcook: Shrimp cook very quickly. As soon as they turn pink and form a “C” shape, they are done. An “O” shape usually means they are overcooked and rubbery.

  • Corn Texture: For extra flavor, char the corn in a dry pan for 3–4 minutes before adding it to the salsa.

  • Meal Prep: You can prep the salsa and sauce a day in advance, but keep the avocado pit in the salsa container to help prevent browning.

Nutritional Info (Per Serving)

  • Calories: 385 kcal

  • Protein: 28g

  • Healthy Fats: 18g

  • Carbohydrates: 32g

  • Fiber: 9g

Benefits

  • High Protein: Shrimp provides a lean source of protein for muscle recovery.

  • Heart Healthy: Avocados are rich in monounsaturated fats which support heart health.

  • Rich in Antioxidants: Ingredients like turmeric (if added to the base), ginger, and fresh lime provide Vitamin C and anti-inflammatory properties.

Q/A

Q: Can I use frozen shrimp? A: Yes! Just ensure they are fully thawed and patted dry with a paper towel before marinating so the spices stick properly.

Q: What can I substitute for Greek yogurt in the sauce? A: For a dairy-free version, use a cashew-based cream or a high-quality vegan mayo.

Q: How long does the salsa stay fresh? A: Because of the avocado, it is best eaten within 24 hours. The lime juice helps preserve the color, but it will eventually soften.

Q: Is this bowl gluten-free? A: Yes, as long as you use a base like quinoa, rice, or greens, this entire recipe is naturally gluten-free.

Leave a Comment