Grilled Shrimp Bowl
This vibrant Grilled Shrimp Bowl combines juicy grilled shrimp, fresh avocado, zesty corn salsa, and a creamy sauce for a delicious and satisfying meal.
Ingredients
For the Grilled Shrimp
- 1 pound large shrimp, peeled and deveined Opt for large shrimp for better grilling.
- 2 tablespoons olive oil
- 1 teaspoon paprika
- to taste Salt and pepper Adjust according to preference.
For the Corn Salsa
- 1 cup corn (fresh, frozen, or canned, drained)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 lime juiced
For Assembly
- 1 large avocado, diced
- 1/2 cup sour cream or Greek yogurt For a lighter option, use Greek yogurt.
- Cilantro for garnish (optional)
Instructions
Preparation
- In a bowl, combine the shrimp with olive oil, paprika, salt, and pepper. Toss to coat the shrimp evenly.
Cooking
- Preheat your grill or grill pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.
Make the Corn Salsa
- In a separate bowl, mix corn, cherry tomatoes, red onion, lime juice, salt, and pepper to make the corn salsa. Stir until well combined.
Assembly
- Start with a base of diced avocado, layer on the grilled shrimp, and top it generously with corn salsa.
Make the Creamy Sauce
- In another small bowl, mix sour cream or Greek yogurt with a splash of lime juice and a pinch of salt. Drizzle over the assembled bowl.
Garnishing
- Sprinkle with cilantro if desired, and enjoy your delicious Grilled Shrimp Bowl!
Notes
Store any uneaten shrimp and salsa in separate airtight containers in the refrigerator. They should stay fresh for 2-3 days. Shrimp can become rubbery if overcooked, so watch them closely.