Description
A vibrant and satisfying bowl featuring grilled shrimp, creamy avocado, and a tangy corn salsa, all topped with a zesty herb sauce. Perfect for warm days or quick weeknight dinners, this dish balances smoky, creamy, and fresh flavors in every bite.
Ingredients
For the Shrimp:
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1 lb (454 g) large shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp paprika
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½ tsp garlic powder
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¼ tsp salt
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¼ tsp ground black pepper
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¼ tsp cayenne pepper (optional)
For the Corn Salsa:
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1 cup frozen corn, thawed
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½ cup red onion, diced
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2 tbsp fresh cilantro, chopped
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1 small jalapeño, seeded and minced (optional)
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Juice of 1 lime
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Salt, to taste
For the Creamy Sauce:
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½ cup mayonnaise
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¼ cup sour cream
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2 tbsp fresh cilantro, chopped
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1 tbsp lemon juice
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1 garlic clove, minced
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¼ tsp salt
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¼ tsp black pepper
For Assembly:
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1 ripe avocado, sliced
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Cooked rice, as needed
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Green onions, chopped (for garnish)
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Sesame seeds (for garnish)
Instructions
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Marinate the Shrimp:
In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne. Toss to coat. Let marinate for 10–30 minutes in the fridge. -
Make the Corn Salsa:
Mix thawed corn, diced red onion, cilantro, jalapeño (if using), and lime juice. Add salt to taste. Let rest to meld flavors. -
Grill the Shrimp:
Preheat grill or grill pan to medium. Cook shrimp for 2–3 minutes per side until opaque and lightly charred. -
Prepare the Sauce:
Whisk together mayonnaise, sour cream, cilantro, lemon juice, garlic, salt, and pepper until smooth. -
Assemble the Bowl:
Add cooked rice to serving bowls. Top with grilled shrimp, corn salsa, and avocado slices. Drizzle with sauce and garnish with green onions and sesame seeds.
Notes
- For extra heat, increase cayenne or add red pepper flakes.
- Great with quinoa or cauliflower rice as a substitute base.
- Sauce can be made ahead and stored in the fridge for 2 days.
- Prep Time: 20
- Cook Time: 10
- Category: Salad
- Method: Grilling
- Cuisine: American