Ingredients
For the Shrimp:
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🦐 1 lb large shrimp (peeled & deveined)
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🫒 1 tablespoon olive oil
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🧄 2 cloves garlic (minced)
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🍋 Juice of 1 lime
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🌶️ 1/2 teaspoon chili powder
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🧂 Salt & pepper to taste
For the Corn Salsa:
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🌽 1 cup corn kernels (grilled or canned/drained)
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🍅 1/2 cup cherry tomatoes (halved)
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🧅 1/4 red onion (diced)
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🌿 2 tablespoons fresh cilantro (chopped)
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🍋 Juice of 1/2 lime
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🧂 Salt & pepper to taste
For the Creamy Sauce:
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🥛 1/4 cup Greek yogurt or sour cream
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🍋 1 tablespoon lime juice
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🌶️ 1/2 teaspoon smoked paprika or chipotle powder
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🧂 Salt to taste
For Serving:
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🍚 Cooked rice, quinoa, or cauliflower rice
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🥑 1 ripe avocado (sliced)
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🌱 Extra cilantro or jalapeños (optional)
Instructions
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Marinate the shrimp: In a bowl, combine shrimp with olive oil, garlic, lime juice, chili powder, salt, and pepper. Let marinate for 15 minutes.
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Grill the shrimp: Cook on a grill or grill pan over medium heat for 2–3 minutes per side, until pink and opaque.
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Prepare the corn salsa: Mix corn, tomatoes, onion, cilantro, lime juice, salt, and pepper in a bowl. Set aside.
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Whisk together the creamy sauce ingredients in a small bowl until smooth.
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Assemble the bowls: Start with a base of rice or grain, top with grilled shrimp, corn salsa, avocado slices, and drizzle with creamy sauce.
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Garnish as desired with more cilantro, lime wedges, or sliced jalapeños.