Description
This Juicy Grilled Shrimp Bowl features perfectly marinated and grilled shrimp served atop a fresh and zesty avocado corn salsa, complemented by a creamy lime-garlic sauce. It’s a vibrant, flavorful dish perfect for a light and satisfying meal.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
Avocado Corn Salsa
- 2 ears corn, fresh or frozen
- 1 small red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1 medium avocado, diced
Creamy Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
Instructions
- Marinate the shrimp: In a large bowl, combine the peeled and deveined shrimp with olive oil, lime juice, chili powder, cumin, and garlic powder. Mix well to coat evenly and let it marinate for 15-20 minutes to absorb the flavors.
- Grill the corn: Preheat your grill to medium-high heat. Brush the corn with olive oil and place it on the grill. Cook for 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from heat and let cool slightly.
- Prepare the avocado corn salsa: Once the corn has cooled, cut the kernels off the cob and combine them in a bowl with diced red onion, chopped cilantro, lime juice, and diced avocado. Toss gently to mix all ingredients together.
- Make the creamy sauce: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and garlic powder until smooth and creamy. Refrigerate the sauce until ready to serve to let the flavors meld.
- Grill the shrimp: Place the marinated shrimp on the preheated grill and cook for 2-3 minutes per side until the shrimp are opaque, slightly charred, and cooked through. Avoid overcooking to keep them juicy.
- Assemble the bowls: Start by layering a generous scoop of the avocado corn salsa at the bottom of each bowl. Top with the grilled shrimp, then drizzle the creamy lime-garlic sauce over the top. Serve immediately for best flavor and texture.
Notes
- For extra flavor, you can add a pinch of cayenne pepper to the shrimp marinade if you prefer more heat.
- If fresh corn is unavailable, frozen corn can be used; thaw it before grilling.
- Feel free to serve this bowl over cooked rice or quinoa to make it a complete meal.
- Leftover creamy sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure not to overcook the shrimp to maintain their juiciness and tenderness.
