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–+ servings
Grilled Shrimp Bowl with Avocado Corn Salsa

Delicious Grilled Shrimp Bowl with Avocado Corn Salsa Bliss

Enjoy a high-protein Grilled Shrimp Bowl with Avocado Corn Salsa, packed with vibrant flavors and ready in under 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp (16/20 count) Provides protein and flavor; substitute with chicken or firm fish if preferred.
  • 1 tbsp olive oil Assists in cooking and enhances flavor; feel free to use avocado oil or melted butter instead.
  • 1 tsp chili powder Adds a spicy kick; substitute with smoked paprika for a milder taste.
  • 1/2 tsp cumin Provides warmth and earthiness; you can omit it if you prefer a lighter flavor.
  • 1/2 tsp garlic powder Elevates the dish's flavor; fresh minced garlic works beautifully as a substitute.
  • salt and black pepper Essential for seasoning; adjust according to your taste for the perfect balance.
For the Avocado Corn Salsa
  • 1 large avocado, diced Adds creaminess and healthy fats; use guacamole if you’d like a quicker option.
  • 1 cup corn (fresh, frozen, or canned) Brings sweetness and texture; ensure frozen corn is thawed and drained before use.
  • 1/4 cup red onion, finely diced Provides a crunchy texture and slight sharpness; green onions can be used instead if preferred.
  • 1/4 cup fresh cilantro, chopped Adds brightness and freshness; omit if you're not a fan!
  • 1 tbsp lime juice Brightens up the flavors of the salsa; lemon juice serves as a good substitute.
For the Creamy Sauce
  • 1/2 cup plain Greek yogurt Acts as a base for the creamy sauce delivering extra protein; feel free to substitute with sour cream.
  • 1/4 cup mayonnaise Adds creaminess and richness; vegan mayo can be used for a plant-based option.
  • 2 cloves garlic, minced The foundation for flavor in the sauce; you can skip this if using garlic powder.
  • 1 tbsp lime juice Enhances the freshness of the sauce.
  • 1 tbsp milk Adjust for the desired consistency; use non-dairy milk for a vegan alternative.
For the Base
  • 2 cups cooked rice (jasmine or brown) Provides texture and sustenance; replace with quinoa or cauliflower rice for a lower-carb option.

Equipment

  • Grill
  • skillet
  • mixing bowl
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Begin by cooking your rice according to package instructions so it’s fluffy and ready to serve. While the rice is cooking, gather and prepare your ingredients for the Grilled Shrimp Bowl with Avocado Corn Salsa, ensuring the shrimp are thawed and deveined if frozen. Chop the avocado, red onion, and cilantro to make your salsa vibrant and fresh.
  2. In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, and a sprinkle of salt and pepper until they're evenly coated. Let the shrimp marinate for about 5 minutes while you heat the grill or skillet.
  3. Preheat your grill or skillet over medium-high heat. Place the seasoned shrimp on the grill, cooking for 2-3 minutes on each side until they turn pink and opaque.
  4. In a separate bowl, gently combine the diced avocado, corn, red onion, cilantro, lime juice, and a pinch of salt. Mix carefully to avoid mashing the avocado.
  5. In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, lime juice, and milk until smooth and creamy.
  6. To assemble your grilled shrimp bowl, start by layering the cooked rice into individual bowls. Top generously with the grilled shrimp, then add a heap of the avocado corn salsa. Drizzle the creamy garlic sauce over everything, allowing the flavors to mix. Serve warm and enjoy this delightful meal!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Ensure shrimp are pink and curled to avoid overcooking. Store sauce and components separately in airtight containers. Consume shrimp within 2 days for best quality.

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