Description
Succulent grilled shrimp bowl sparks summer flavor sensations with zesty avocado corn salsa and silky creamy sauce. Mediterranean-inspired ingredients dance together, promising refreshing bites that transport you straight to coastal paradise.
Ingredients
Scale
Protein:
- 1 pound (454 grams) shrimp, peeled and deveined
Main Ingredients:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 ripe avocado, diced
Seasoning and Garnish Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, diced (optional for heat)
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper, to taste
Sauce Ingredients:
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Serving Garnish:
- Lime wedges, for serving
Instructions
- Marinate shrimp with a blend of aromatic spices including garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper, ensuring each piece is evenly coated with olive oil.
- Sear shrimp on a blazing hot grill or skillet, cooking for approximately 2-3 minutes per side until they transform to a vibrant opaque color with delicate charred edges.
- Craft a vibrant salsa by combining sweet corn kernels, creamy diced avocado, burst cherry tomatoes, finely chopped red onion, and zesty jalapeño, then elevate with fresh cilantro and tangy lime juice.
- Season the salsa with a delicate sprinkle of salt and freshly cracked black pepper, balancing the flavors harmoniously.
- Whip together a luxurious sauce using Greek yogurt, brightened with lime juice, a kick of hot sauce, subtle garlic powder, and seasoned with salt and pepper to create a smooth, tangy complement.
- Layer fluffy rice and hearty black beans as a robust foundation in serving bowls.
- Arrange the perfectly grilled shrimp atop the rice and beans, generously crown with the vibrant avocado corn salsa.
- Drizzle the creamy sauce over the bowl and garnish with wedges of fresh lime for an extra citrusy punch.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan-friendly version of the creamy sauce.
- Choose wild-caught shrimp for a more sustainable seafood option that supports ocean ecosystems.
- Quickly marinate shrimp for extra flavor by letting them sit in the spice mixture for 10-15 minutes before grilling.
- Customize heat levels by adjusting jalapeño quantity or removing seeds for a milder salsa experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 220mg