Grilled Shrimp Bowl with Avocado Corn Salsa
This Grilled Shrimp Bowl is an easy and vibrant dish featuring perfectly grilled shrimp atop a bed of fluffy rice or quinoa, complemented by a refreshing avocado corn salsa.
Ingredients
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the base
- 2 cups cooked white rice or quinoa
For the salsa
- 1 cup corn kernels (fresh or thawed frozen)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- 1 tbsp lime juice
For the creamy garlic sauce
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 1 tbsp water
- 1 tsp lemon juice
Instructions
Preparation
- Gather all the ingredients listed. Ensure your shrimp are peeled and deveined. Dice the avocado, halve the cherry tomatoes, and finely chop the red onion.
Cooking the Base
- Cook your choice of white rice or quinoa according to package instructions until fluffy.
Seasoning the Shrimp
- In a mixing bowl, combine the shrimp with olive oil, chili powder, cumin, salt, and black pepper. Toss well to coat.
Preparing the Salsa
- In a medium-sized bowl, mix together the corn kernels, diced avocado, halved cherry tomatoes, chopped red onion, and lime juice.
Making the Creamy Garlic Sauce
- In a separate small bowl, whisk together mayonnaise, minced garlic, water, and lemon juice until smooth.
Grilling the Shrimp
- Heat a grill or grill pan on medium-high heat. Place the seasoned shrimp on the grill and cook for about 2 to 3 minutes on each side.
Assembly
- Divide the cooked rice or quinoa between serving bowls and top with the grilled shrimp.
- Spoon the avocado corn salsa over the shrimp.
- Drizzle the creamy garlic sauce over the assembled bowls.
Notes
Store leftovers in airtight containers, separating components for best texture. Reheat shrimp in a skillet and rice/quinoa with a splash of water.