Description
This Juicy Grilled Shrimp Bowl is a vibrant, flavorful dish featuring marinated shrimp grilled to perfection alongside a fresh and zesty corn salsa, creamy avocado slices, and a luscious tangy sauce. Perfectly balanced with smoky spices, creamy textures, and bright citrus notes, it offers a wholesome and satisfying meal ideal for lunch or dinner.
Ingredients
Scale
Shrimp and Marinade
- 1 pound Large Shrimp (Peeled and deveined)
- 2 tablespoons Olive Oil
- 2 tablespoons Lime Juice
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Ground Cumin
Corn Salsa
- 2 cups Corn (Fresh or Frozen)
- 1 small Red Onion (Diced)
- 1/4 cup Fresh Cilantro (Chopped)
- 2 tablespoons Lime Juice
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Creamy Sauce
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 1 tablespoon Lime Juice
- 1/2 teaspoon Garlic Powder
- Pinch of Salt
Toppings
- 1 medium Avocado (Sliced)
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp with olive oil, lime juice, chili powder, garlic powder, and ground cumin. Mix well to coat all shrimp evenly, then let it marinate for 15-20 minutes to infuse the flavors.
- Grill the Corn: Preheat the grill to medium-high heat. Place the corn directly on the grill and cook for 10-12 minutes, turning occasionally, until the corn is tender and has a smoky, charred exterior.
- Prepare the Corn Salsa: Once the corn has cooled slightly, cut the kernels from the cob and transfer to a bowl. Add diced red onion, chopped cilantro, lime juice, salt, and black pepper. Mix thoroughly to combine fresh and smoky flavors.
- Make the Creamy Sauce: In a separate bowl, whisk together mayonnaise, sour cream, lime juice, garlic powder, and a pinch of salt until smooth and creamy. Adjust seasoning to taste if needed.
- Grill the Shrimp: Place the marinated shrimp on the preheated grill. Cook for 2-3 minutes per side until the shrimp turn opaque and develop slight char marks, indicating they are fully cooked and juicy.
- Assemble the Shrimp Bowls: In serving bowls, layer the corn salsa as the base. Arrange grilled shrimp on top, followed by sliced avocado. Drizzle generously with the creamy sauce to finish.
Notes
- For best results, use fresh shrimp and fresh corn if available, but frozen corn also works well.
- Adjust chili powder amount to suit your heat preference.
- You can substitute sour cream with Greek yogurt for a tangier, lighter sauce.
- If you don’t have a grill, shrimp and corn can be cooked on a grill pan or skillet over medium-high heat.
- Serve with tortilla chips or over rice/quinoa for a heartier meal.
