Description
A delicious grilled shrimp bowl topped with fresh avocado, corn salsa, and a creamy garlic sauce. Quick, healthy, and perfect for weeknight meals.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 cup corn (fresh, frozen, or canned, drained)
- 1 medium avocado, diced
- 1 small red onion, finely chopped
- 1 medium tomato, diced
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat grill or grill pan to medium-high heat.
- Marinate shrimp: Toss shrimp with olive oil, paprika, garlic powder, salt, pepper, and lemon juice. Let marinate 10 minutes.
- Prepare corn salsa: Mix corn, avocado, red onion, tomato, cilantro, lime juice, salt, and pepper. Set aside.
- Make creamy garlic sauce: Whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper.
- Grill shrimp: Skewer shrimp if desired. Grill 2–3 minutes per side until pink and opaque. Remove and rest 1 minute.
- Assemble bowl: Place corn salsa as base, top with grilled shrimp, and drizzle with creamy garlic sauce.
Notes
- Customize bowl toppings as preferred.
- Can be served warm or at room temperature.
- Leftover corn salsa can be stored in the fridge for a couple of days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American