Ingredients
Scale
- 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
- Fresh chopped cilantro (for garnish)
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
- Cooked rice, quinoa, or cauliflower rice (optional base)
Instructions
- Marinate the shrimp by combining olive oil, spices, lime juice, salt, and pepper in a bowl. Toss the shrimp until coated and let sit for 15-20 minutes.
- Prepare the corn salsa by mixing corn, diced red bell pepper, green onions, cilantro, lime juice, and salt in another bowl; chill until serving.
- Mash the avocados with lime juice, salt, and pepper until creamy but slightly chunky.
- For the sauce, whisk together mayo (or yogurt), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt.
- Grill the marinated shrimp over medium-high heat for 2-3 minutes per side until cooked through.
- Assemble each bowl starting with a base of cooked rice or quinoa topped with corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 220mg