Ingredients
Scale
Grilled Shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- Fresh chopped cilantro (for garnish)
Corn Salsa
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
Avocado Mash
- 2 ripe avocados
- Juice of 1/2 lime
- Salt and pepper to taste
Creamy Sauce
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
Optional Base
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Marinate the Shrimp: In a bowl, mix olive oil, paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss shrimp in the marinade and let sit for 15–20 minutes.
- Prepare the Corn Salsa: In another bowl, combine corn, bell pepper, green onions, cilantro, lime juice, and salt. Mix and chill.
- Mash the Avocado: Scoop avocado into a bowl, mash with lime juice, salt, and pepper until creamy but slightly chunky.
- Make the Sauce: Whisk together mayo (or yogurt), lime juice, hot sauce, garlic powder, smoked paprika, cilantro, and salt. Adjust thickness with a splash of water if needed.
- Grill the Shrimp: Heat a grill or grill pan over medium-high. Cook shrimp 2–3 minutes per side until pink and lightly charred.
- Assemble the Bowl: Add rice or quinoa to the base of a bowl. Top with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce. Garnish with fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American