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Grilled Shrimp Bowl with Avocado Corn Salsa

A vibrant and flavorful bowl with grilled shrimp, warm rice or quinoa, and a fresh avocado corn salsa, perfect for busy weeknights or a fancy dinner party.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Shrimp Preparation
  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Bowl Base
  • 2 cups cooked white rice or quinoa
Avocado Corn Salsa
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice
Creamy Garlic Sauce
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon water Add more water if too thick
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. In a bowl, combine shrimp with olive oil, chili powder, cumin, salt, and pepper. Toss to coat evenly.
  2. In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
  3. Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. If it's too thick, add a splash more water.
Grilling
  1. Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
Serving
  1. Divide the cooked rice or quinoa into serving bowls. Top with the grilled shrimp.
  2. Generously spoon the avocado corn salsa over the shrimp. Drizzle with the creamy garlic sauce. Serve immediately.

Notes

Store any leftovers in an airtight container in the fridge for up to 2 days. You can prep the salsa and grains in advance.