Description
A vibrant and flavorful grilled shrimp bowl featuring smoky paprika-seasoned shrimp, fresh avocado, zesty corn salsa, and a luscious creamy garlic sauce. Perfect for a light yet satisfying meal served over rice or quinoa.
Ingredients
Scale
Shrimp Marinade and Grilling
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lime
Corn Salsa
- 1 cup corn (fresh, canned, or frozen)
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño, minced (optional)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
Creamy Garlic Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Additional Ingredients
- 2 medium avocados, sliced
- Cooked rice or quinoa, as needed (optional for serving)
- Lime wedges, for garnish
Instructions
- Preheat Grill: Preheat your grill or grill pan over medium-high heat to ensure it’s hot and ready for cooking the shrimp evenly and quickly.
- Prepare Shrimp Marinade: In a bowl, combine olive oil, smoked paprika, garlic powder, salt, pepper, and the juice of one lime. Add the shrimp and toss until they are well coated with the marinade for a smoky, tangy flavor.
- Grill Shrimp: Place the shrimp on the hot grill and cook for 2-3 minutes on each side until they turn opaque and are fully cooked through. Remove them from the grill and set aside to keep warm.
- Make Corn Salsa: In a separate mixing bowl, combine corn, diced red bell pepper, diced red onion, minced jalapeño (if using), chopped cilantro, lime juice, and salt. Stir well to create a fresh, flavorful salsa.
- Prepare Creamy Garlic Sauce: In another bowl, whisk together sour cream, mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning as needed to balance garlic and tanginess.
- Assemble Bowls: Start with a base of cooked rice or quinoa if you like. Layer on the grilled shrimp, then spoon on the corn salsa. Add slices of avocado and generously drizzle the creamy garlic sauce over the top.
- Serve: Garnish with lime wedges on the side for extra zing and serve immediately for best flavor and texture.
Notes
- For a spicier dish, add extra jalapeño or some cayenne pepper to the shrimp marinade.
- You can substitute the sour cream in the sauce with Greek yogurt for a healthier alternative.
- Using fresh corn will enhance the salsa’s sweetness and crunch, but frozen or canned work well in a pinch.
- Serve with your choice of rice, quinoa, or a leafy green base to make it more filling or keto-friendly.
- Grill the shrimp quickly on high heat to avoid overcooking and keep them juicy.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 195mg
Keywords: grilled shrimp bowl, avocado, corn salsa, creamy garlic sauce, grilled shrimp, summer seafood, healthy bowls, quick dinner
