Prepare a quick, high-protein grilled shrimp bowl featuring a fresh avocado corn salsa and a simple creamy garlic sauce. This recipe is ready in under 30 minutes and works well for meal prepping.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Grilling
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice or quinoa
1 cup corn kernels (fresh or thawed frozen)
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 tablespoon lime juice
2 tablespoons mayonnaise
1 clove garlic, minced
1 tablespoon water
1 teaspoon lemon juice
Instructions
Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
Prepare the salsa: In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
Make the sauce: Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Add a few drops of water if the sauce is too thick.
Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
For meal prepping, store the shrimp, salsa, rice, and sauce in separate airtight containers. Assemble just before eating.
You can substitute the creamy garlic sauce with a chipotle lime dressing for a spicier flavor.