Description
A delicious Grilled Shrimp Bowl topped with fresh Avocado Corn Salsa and a creamy garlic sauce, perfect for a healthy meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice (white or brown)
- 1 cup corn (fresh, frozen, or canned)
- 1 avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat. In a bowl, combine shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.
- Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand). Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.
- In a separate bowl, mix together the corn, diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently stir to combine.
- In another bowl, whisk together Greek yogurt, mayonnaise, lemon juice, minced garlic, salt, and pepper to make the creamy garlic sauce.
- To assemble the bowls, place a serving of cooked rice at the bottom, top with grilled shrimp, and add a generous scoop of avocado corn salsa. Drizzle with creamy garlic sauce before serving.
Notes
- For added spice, sprinkle some red pepper flakes on the shrimp before grilling.
- You can substitute quinoa or cauliflower rice for a lower-carb option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg