Description
This grilled shrimp bowl with avocado, corn salsa & creamy sauce is a fresh and flavorful dinner idea packed with protein and healthy fats. Featuring smoky grilled shrimp, vibrant corn salsa, and a tangy yogurt sauce, it’s perfect for meal prep or quick weeknight meals. Great for summer or year-round clean eating!
Ingredients
1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
1 cup corn kernels
1/3 cup red onion, diced
1 cup cherry tomatoes, halved
1/4 cup chopped cilantro
2 tbsp lime juice
2 avocados, sliced
1/2 cup Greek yogurt or sour cream
1 tsp honey or agave
1 tsp hot sauce (optional)
2 cups cooked rice or quinoa
Instructions
1. Toss shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. Marinate for 10–15 minutes.
2. Grill shrimp on medium-high heat for about 2 minutes per side, until opaque and slightly charred.
3. Mix corn kernels, red onion, cherry tomatoes, cilantro, and lime juice in a bowl to make the corn salsa. Set aside.
4. In another bowl, whisk together Greek yogurt or sour cream with lime juice, honey or agave, and hot sauce if using. Adjust to taste.
5. Add rice or quinoa to your serving bowl. Layer with grilled shrimp, corn salsa, and avocado slices.
6. Drizzle the creamy sauce generously over the top. Garnish with cilantro and extra lime juice if desired.
7. Serve immediately warm or chill all ingredients for a cold-style bowl later.
Notes
This recipe works great with frozen shrimp—just thaw and pat dry before grilling.
Use charred corn for a smokier flavor.
Slice the avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 135mg