Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (16/20 count)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1 large avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp lime juice (for salsa)
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lime juice (for sauce)
- 1 tbsp milk, plus more as needed
- 2 cups cooked rice (jasmine or brown)
Instructions
- Have the rice cooked and ready. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Heat a grill or large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink, opaque, and curled into a loose C-shape. Remove from heat.
- In a bowl, gently combine avocado, corn, red onion, cilantro, and lime juice. Season with salt to taste.
- In a small bowl, whisk together Greek yogurt, mayonnaise, garlic, lime juice, and milk until smooth and pourable. Season with salt and pepper.
- Divide rice among four bowls. Top with shrimp, avocado corn salsa, and drizzle with creamy garlic sauce. Serve immediately.
Notes
- Do not overcook shrimp or they will become tough.
- Use a grill pan or outdoor grill for extra smoky flavor.
- The garlic sauce can be made ahead and refrigerated.
- Store components separately for up to 3 days.
- Consume cooked shrimp within 2 days for best quality.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Grilled
- Cuisine: American, Tex-Mex