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If you're looking for a dish that embodies the essence of summer while delivering a punch of flavor, the Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce is your answer. This vibrant bowl is not just a meal; it's an experience that combines the freshness of grilled shrimp with a delightful medley of avocado, corn, and zesty sauce. Perfect for a casual lunch, a family dinner, or even meal prep for the week, this dish showcases the beauty of fresh ingredients and the versatility of flavors that can be enjoyed all year round.

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce

Discover the perfect summer dish with this Grilled Shrimp Bowl featuring Avocado Corn Salsa and Creamy Garlic Sauce. Bursting with fresh flavors, this bowl combines succulent grilled shrimp, zesty corn salsa, and a rich garlic sauce for a satisfying meal. Packed with protein and healthy fats, it's ideal for any occasion from casual lunches to family dinners. Enjoy a nutritious, visually appealing bowl that celebrates the beauty of fresh ingredients all year round.
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Ingredients
  

For the Grilled Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

For the Avocado Corn Salsa:

1 ripe avocado, diced

1 cup corn kernels (fresh or frozen, thawed)

1 small red onion, finely chopped

1 cup cherry tomatoes, quartered

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

For the Creamy Garlic Sauce:

1/2 cup Greek yogurt or sour cream

1 clove garlic, minced

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Salt and pepper to taste

For Serving:

Cooked rice or quinoa (about 2 cups)

Lime wedges for garnish

Additional cilantro for garnish

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine the olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lime juice. Add the shrimp to the marinade, tossing to coat. Cover and let it marinate in the fridge for at least 20 minutes.

    Make the Avocado Corn Salsa: In a separate bowl, gently mix together the diced avocado, corn, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper. Taste and adjust seasoning as necessary. Set aside.

      Prepare the Creamy Garlic Sauce: In a small bowl, combine the Greek yogurt (or sour cream), minced garlic, lemon juice, Dijon mustard, salt, and pepper. Mix until smooth and creamy. Set aside.

        Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Grill the shrimp for about 2-3 minutes on each side, until they turn pink and opaque. Remove from grill.

          Assemble the Bowls: In each serving bowl, place a generous scoop of cooked rice or quinoa at the bottom. Top with grilled shrimp, a heaping spoonful of avocado corn salsa, and drizzle with creamy garlic sauce.

            Garnish and Serve: Finish with lime wedges on the side and sprinkle with additional cilantro if desired. Enjoy your refreshing and vibrant Grilled Shrimp Bowl!

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4