Vibrant Grilled Shrimp Bowls with Corn Salsa & Avocado Crema
Make these fresh and flavorful Grilled Shrimp Bowls! Features smoky marinated grilled shrimp, a zesty corn salsa, creamy avocado mash, and a delicious creamy lime-garlic sauce over your favorite grains.
Ingredients
Based on 1x column, makes approx. 2-4 servings)
Grilled Shrimp:
- ▢ 1 lb large shrimp, peeled and deveined
- ▢ 2 tbsp olive oil
- ▢ 1 tsp smoked paprika
- ▢ 1/2 tsp cumin
- ▢ 1/2 tsp chili powder
- ▢ 1/4 tsp garlic powder
- ▢ Juice of 1 lime
- ▢ Salt and pepper to taste
Corn Salsa:
- ▢ 1 1/2 cups corn kernels (fresh, frozen-thawed, or canned-drained)
- ▢ 1/4 cup diced red bell pepper
- ▢ 1/4 cup chopped green onions
- ▢ 2 tbsp chopped fresh cilantro
- ▢ 1 tbsp fresh lime juice
- ▢ Salt to taste
Avocado Mash:
- ▢ 2 ripe avocados
- ▢ Juice of 1/2 lime
- ▢ Salt and pepper to taste
Creamy Sauce:
- ▢ 1/2 cup mayonnaise or plain Greek yogurt
- ▢ 1 tbsp fresh lime juice
- ▢ 1 tsp hot sauce (optional, or to taste)
- ▢ 1/2 tsp garlic powder
- ▢ 1/2 tsp smoked paprika
- ▢ 1 tbsp chopped fresh cilantro
- ▢ Salt to taste
- ▢ Water, a splash if needed to thin
Optional Base:
- ▢ Cooked rice, quinoa, or cauliflower rice
Garnish:
- ▢ Fresh chopped cilantro
Instructions
1. Marinate the Shrimp:
- Pat the peeled and deveined shrimp dry with paper towels.
- In a medium bowl, combine the olive oil, smoked paprika, cumin, chili powder, garlic powder, juice of 1 lime, salt, and pepper. Whisk together.
- Add the shrimp to the bowl and toss well to ensure all pieces are evenly coated with the marinade.
- Let the shrimp marinate at room temperature for 15–20 minutes (or longer in the refrigerator, up to 1 hour).
2. Prepare the Corn Salsa:
- While the shrimp marinates, make the salsa. In another medium bowl, combine the corn kernels, diced red bell pepper, chopped green onions, 2 tbsp chopped cilantro, and 1 tbsp lime juice.
- Season with salt to taste. Mix well. Cover and chill in the refrigerator until ready to serve.
3. Mash the Avocado:
- Scoop the flesh of the ripe avocados into a small bowl.
- Add the juice of 1/2 lime, salt, and pepper.
- Mash with a fork until creamy but still slightly chunky, or to your desired consistency. Cover and set aside (the lime juice helps prevent browning).
4. Make the Creamy Sauce:
- In another small bowl, whisk together the mayonnaise (or Greek yogurt), 1 tbsp lime juice, optional hot sauce, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1 tbsp chopped cilantro, and salt to taste.
- If the sauce is too thick, whisk in a tiny splash of water until it reaches a drizzly consistency. Set aside.
5. Prepare Grain Base (if using):
- Cook your chosen grain (rice, quinoa, cauliflower rice) according to package directions if you haven’t already. Keep warm.
6. Grill the Shrimp:
- Preheat your grill or a grill pan (or large skillet) over medium-high heat. Lightly oil the grates if needed.
- Remove the shrimp from the marinade, letting any excess drip off.
- Place the marinated shrimp on the hot grill or pan in a single layer (cook in batches if necessary to avoid overcrowding).
- Cook for 2–3 minutes per side, just until the shrimp are pink, opaque, and lightly charred. Be careful not to overcook, as shrimp cook very quickly.
7. Assemble the Bowls:
- If using a grain base, divide it among your serving bowls.
- Top the grain base with a generous scoop of the prepared corn salsa.
- Add a portion of the mashed avocado to each bowl.
- Arrange the freshly grilled shrimp attractively over the salsa and avocado.
- Drizzle the creamy sauce generously over the shrimp and other components.
8. Garnish and Serve:
- Garnish the bowls with a final sprinkle of fresh chopped cilantro.
- Serve the Grilled Shrimp Bowls immediately while the shrimp is warm. Enjoy!