Description
A vibrant and delicious grilled shrimp bowl topped with a refreshing avocado corn salsa and drizzled with a creamy, zesty sauce. Perfect for a healthy and satisfying lunch or dinner.
Ingredients
Units
Scale
- 500g shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked brown rice or white rice
- 1 ripe avocado, diced
- 1 cup corn kernels (grilled or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Water to thin the sauce (optional)
Instructions
- In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
- Grill the shrimp over medium-high heat for 2-3 minutes per side until pink and slightly charred. Set aside.
- In a mixing bowl, combine avocado, corn, cherry tomatoes, red onion, cilantro, and lime juice to make the salsa. Mix gently and season to taste.
- In a small bowl, mix sour cream, mayonnaise, lime juice, and chili powder to make the creamy sauce. Add water a little at a time if needed for drizzling consistency.
- Assemble the bowl with a base of rice, topped with grilled shrimp, avocado corn salsa, and a drizzle of the creamy sauce.
- Garnish with extra cilantro and lime wedges if desired. Serve immediately.
Notes
- Shrimp can be grilled on skewers or a grill pan for convenience.
- Make it low carb by serving over cauliflower rice or greens instead of rice.
- The creamy sauce can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg