Description
This Grilled Shrimp Bowl with Avocado Corn Salsa features succulent marinated shrimp grilled to perfection, paired with a smoky grilled corn salsa, creamy zesty sauce, and fresh avocado. A vibrant, flavorful meal perfect for weeknight dinners or entertaining, offering a delightful mix of textures and a burst of southwestern-inspired flavors.
Ingredients
Scale
Shrimp Marinade
- 1 lb Large Shrimp (can substitute with chicken or tofu)
- 2 tbsp Olive Oil (used in marinade)
- 1 tbsp Lime Juice (can use lemon juice as alternative)
- 1 tsp Chili Powder (smoked paprika can be used)
- 1/2 tsp Garlic Powder (fresh minced garlic for stronger flavor)
- 1/2 tsp Ground Cumin (omit for milder flavor)
Avocado Corn Salsa
- 2 ears Corn (grilled, can substitute with frozen corn)
- 1/4 cup Red Onion (diced, green onions for milder flavor)
- 2 tbsp Fresh Cilantro (chopped, parsley can substitute)
- 1 tbsp Lime Juice (for salsa)
- Salt (to taste)
- Black Pepper (to taste)
- 1 Avocado (diced)
Creamy Sauce
- 1/4 cup Mayonnaise (can use Greek yogurt for lighter option)
- 1/4 cup Sour Cream (plain yogurt is a good substitute)
- 1 tbsp Lime Juice (for sauce)
- 1/4 tsp Garlic Powder (for sauce)
- Salt (to taste)
Instructions
- Prepare the Marinade: In a mixing bowl, combine the large shrimp with olive oil, lime juice, chili powder, garlic powder, and ground cumin. Toss well to coat the shrimp evenly and then refrigerate to marinate for at least 15 minutes, allowing the flavors to infuse.
- Grill the Corn: Brush the ears of corn lightly with olive oil. Place them on a preheated grill and cook for 10-12 minutes, turning occasionally, until the kernels are charred and smoky. Remove from the grill, let cool slightly, then slice the kernels off the cob.
- Make the Corn Salsa: In a bowl, combine the grilled corn kernels with diced red onion, chopped cilantro, and lime juice. Season with salt and black pepper to taste. Mix gently and set aside to let the flavors meld.
- Prepare the Creamy Sauce: Whisk together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt in a small bowl until smooth. Refrigerate this sauce until serving to keep it fresh and chilled.
- Grill the Shrimp: Heat the grill to medium-high. Remove the shrimp from the marinade, shaking off excess. Grill the shrimp for 2-3 minutes per side until they turn opaque and develop slight charring for best flavor and texture. Avoid overcooking to keep them juicy.
- Assemble the Bowl: Start with a generous helping of the avocado corn salsa in each serving bowl. Top with the grilled shrimp, followed by diced avocado. Drizzle the creamy sauce over the top to finish the vibrant bowl.
- Serve: Serve immediately while the shrimp are warm and the flavors are vibrant. Enjoy this hearty yet fresh and flavorful grilled shrimp bowl as a fulfilling meal.
Notes
- Marinate the shrimp for at least 15 minutes but no longer than 1 hour to prevent them from becoming mushy.
- If fresh corn is unavailable, frozen corn works well; thaw and grill or sauté before adding to salsa.
- For a lighter sauce, substitute mayonnaise and sour cream with Greek yogurt.
- Adjust chili powder and cumin to taste based on desired spice level.
- Optionally, serve with a side of warm tortillas or rice for a complete meal.
