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Grilled Shrimp Bowl with Creamy Garlic Sauce and Avocado Corn Salsa

A close-up view of a vibrant shrimp bowl featuring grilled shrimp over rice, topped with avocado, corn salsa, and a creamy cilantro dressing.
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You can make this satisfying grilled shrimp bowl featuring a bright avocado corn salsa and a rich, creamy garlic sauce. This recipe delivers restaurant quality flavor for a quick, healthy weeknight dinner or lunch.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked rice or quinoa (for base)
  • 1 cup frozen or fresh corn kernels
  • 1 ripe avocado, diced
  • 1/2 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice (for salsa)
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon water (to thin sauce)
  • Salt and pepper to taste

Instructions

  1. Prepare the shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, salt, and pepper. Set aside to marinate while you prepare other components.
  2. Make the avocado corn salsa: In a medium bowl, combine the corn, diced avocado, red onion, cilantro, and 1 tablespoon of lime juice. Gently mix and set aside.
  3. Prepare the creamy garlic sauce: In a small bowl, whisk together the mayonnaise, minced garlic, 1 tablespoon lemon juice, and water until smooth. Season with salt and pepper to your preference.
  4. Cook the shrimp: Heat a grill or large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
  5. Assemble the bowls: Divide the cooked rice or quinoa among four bowls. Top each base with an equal portion of the grilled shrimp.
  6. Add toppings: Spoon the avocado corn salsa over the shrimp in each bowl. Drizzle generously with the creamy garlic sauce. Serve immediately for a delicious shrimp bowl experience.

Notes

  • For meal prep, store the rice, shrimp, salsa, and sauce in separate containers. Assemble just before eating to keep the avocado fresh.
  • If you prefer a spicier flavor, add 1/2 teaspoon of chipotle powder to the shrimp marinade.
  • You can substitute the rice base with cauliflower rice for a low carb shrimp bowl option.

Nutrition

Find it online: https://juliameal.com/shrimp-bowl-grilled-shrimp-bowl-garlic-sauce/