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Grilled Shrimp Bowl with Avocado Corn Salsa

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A vibrant and healthy dish featuring grilled shrimp served over rice or quinoa, topped with fresh avocado corn salsa and a creamy garlic sauce.

Ingredients

Protein

  • 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
  • 2 cups cooked white rice or quinoa
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 ripe avocado diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 1 teaspoon lemon juice

Instructions 

  • Combine shrimp with olive oil, chili powder, cumin, salt, and black pepper; toss to coat.
  • Mix corn, diced avocado, cherry tomatoes, red onion, and lime juice to make the salsa; set aside.
  • Whisk mayonnaise, minced garlic, water, and lemon juice until smooth.
  • Grill shrimp on medium-high heat for 2-3 minutes per side until pink and opaque.
  • Divide rice or quinoa into bowls, top with grilled shrimp, spoon salsa over, and drizzle with garlic sauce.

Notes

For extra flavor, marinate the shrimp for 15 minutes before grilling.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: shrimp