Description
A fresh and vibrant bowl layered with smoky grilled shrimp, creamy avocado corn salsa, and a tangy, herbed sauce. This colorful dish is packed with protein, fiber, and bold flavors, perfect for an energizing lunch or light dinner.
Ingredients
For the Grilled Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro (optional garnish)
For the Avocado Corn Salsa:
- 1 ripe avocado, diced
- 1 cup corn kernels (fresh or thawed frozen)
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Salt to taste
For the Creamy Sauce:
- 1/3 cup sour cream or Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
- Fresh chopped herbs (optional)
Optional Base:
- Cooked rice, quinoa, or greens
Instructions
- Marinate the Shrimp: In a bowl, toss shrimp with olive oil, smoked paprika, garlic powder, cumin, lime juice, salt, and pepper. Let sit for 10–15 minutes.
- Make the Salsa: Combine avocado, corn, tomato, red onion, lime juice, cilantro, and salt in a bowl. Mix gently and set aside.
- Prepare the Sauce: Whisk together sour cream or yogurt, mayo, lime juice, chili powder, cumin, salt, and pepper. Chill until ready to serve.
- Grill the Shrimp: Heat a grill pan or outdoor grill over medium-high. Grill shrimp 2–3 minutes per side until pink and slightly charred.
- Assemble the Bowl: Start with your choice of base. Layer with corn salsa, grilled shrimp, and a drizzle of creamy sauce. Garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 6 minutes