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Yummy Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Sauce

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This grilled shrimp bowl is a flavorful, healthy, and satisfying meal that’s topped with a fresh avocado corn salsa and creamy sauce! Perfect for a light yet protein-packed lunch or dinner

Ingredients

Scale

  1. For the Grilled Shrimp:

    • 1 lb shrimp (peeled and deveined)
    • 1 tablespoon olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • Salt and black pepper, to taste
    • Juice of 1 lime

    For the Avocado Corn Salsa:

    • 1 cup corn (fresh, frozen, or canned)
    • 1 avocado, diced
    • ½ red onion, finely chopped
    • 1 cup cherry tomatoes, halved
    • ¼ cup fresh cilantro, chopped
    • 1 jalapeno, finely diced (optional for spice)
    • Juice of 1 lime
    • Salt and black pepper, to taste

    For the Creamy Sauce:

    • ¼ cup Greek yogurt or sour cream
    • 1 tablespoon mayonnaise (optional for extra creaminess)
    • 1 tablespoon lime juice
    • ½ teaspoon garlic powder
    • ½ teaspoon cumin
    • Salt and black pepper, to taste

    For the Bowl Base (Choose One or Mix):

    1. 2 cups cooked rice (white, brown, or cauliflower rice)
    2. 2 cups mixed greens or shredded lettuce

Instructions

  • Marinate & Grill the Shrimp:

    • In a bowl, mix olive oil, garlic powder, paprika, cumin, chili powder, salt, and lime juice. Toss shrimp in the marinade and let sit for 10 minutes.
    • Preheat grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side, until opaque and lightly charred.

  • Make the Avocado Corn Salsa:

    • In a bowl, mix corn, avocado, red onion, cherry tomatoes, cilantro, jalapeno (if using), lime juice, salt, and black pepper. Toss gently and let flavors blend while preparing other components.

  • Prepare the Creamy Sauce:

    • In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise (if using), lime juice, garlic powder, cumin, salt, and pepper. Adjust seasoning to taste.

  • Assemble the Bowls:

    • Divide rice or greens among serving bowls. Top with grilled shrimp and avocado corn salsa. Drizzle with creamy sauce and serve immediately.

Notes

  • You can adjust the spice level of the salsa by adding or removing the jalapeno.
  • If you want a lower-carb option, use cauliflower rice or mixed greens as the base.
  • You can use either Greek yogurt or sour cream for the creamy sauce, depending on your preference.

Nutrition

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