Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
Elevate your meal game with this vibrant Grilled Shrimp Bowl featuring creamy avocado mash, zesty corn salsa, and a deliciously tangy sauce. Perfect for busy weeknights or meal prepping, this dish combines smoky grilled shrimp with fresh vegetables for a quick yet satisfying dinner. Packed with protein and bursting with flavor, it’s customizable to suit your taste—whether you prefer chicken or tofu instead of shrimp. This bowl is not just a meal; it’s a mini fiesta that brings excitement to your table.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 1 lb large shrimp (or chicken/tofu)
- 2 ripe avocados
- 1 ½ cups corn (fresh, frozen, or canned)
- Juice of 1 ½ limes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 cup mayo or Greek yogurt
- 1 tsp hot sauce (optional)
- 1 tbsp chopped cilantro
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Marinate shrimp in olive oil, spices, lime juice, salt, and pepper for 15-20 minutes.
- Mix corn salsa ingredients in a bowl and set aside.
- Mash avocados with lime juice and seasoning until creamy.
- Whisk together sauce ingredients until smooth.
- Grill shrimp on medium-high heat for 2-3 minutes per side until pink.
- Assemble bowls with rice/quinoa as base, topped with corn salsa, avocado mash, grilled shrimp, and drizzle sauce on top.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 220mg