Description
This Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce is a fresh, vibrant, and flavorful dish perfect for a quick and healthy meal. Featuring perfectly grilled shrimp seasoned with smoky paprika and garlic, paired with a zesty avocado corn salsa, all topped off with a creamy, tangy garlic sauce, this bowl offers a delightful combination of textures and tastes that celebrate summer flavors.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Avocado Corn Salsa
- 2 ripe avocados, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Creamy Garlic Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot enough for cooking the shrimp evenly and quickly.
- Prepare the Shrimp: In a large bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly until the shrimp are well coated with the seasoning.
- Grill the Shrimp: Thread the seasoned shrimp onto skewers to make grilling easier. Place them on the preheated grill and cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from the grill and set aside.
- Make the Avocado Corn Salsa: In a large bowl, combine diced avocados, corn kernels, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Add lime juice along with salt and pepper to taste. Gently stir to mix all ingredients well and refrigerate until ready to serve.
- Prepare the Creamy Garlic Sauce: In a small bowl, mix together Greek yogurt, mayonnaise, minced garlic, and fresh lemon juice. Season with salt and pepper and adjust the seasoning as needed to achieve a balanced flavor.
- Assemble the Bowls: Start by placing a generous serving of the avocado corn salsa into each bowl. Top with the grilled shrimp and drizzle the creamy garlic sauce over the top.
- Serve: Serve the bowls immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Use fresh or frozen shrimp, but make sure they are fully thawed if using frozen before grilling.
- Wooden skewers should be soaked in water for 30 minutes prior to grilling to prevent burning.
- Adjust the heat of the grill if you notice the shrimp cooking too fast or burning.
- The creamy garlic sauce can be prepared in advance and refrigerated for up to 2 days.
- This dish is best served fresh to maintain the texture of the avocado and salsa.
- For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
- Use a grill pan or stovetop grill if an outdoor grill is unavailable.
