Description
This Grilled Shrimp Bowl is bursting with bold flavors and fresh ingredients! Juicy, spiced shrimp pairs perfectly with a zesty avocado corn salsa and a drizzle of creamy sauce for a healthy, satisfying meal. Perfect for lunch, dinner, or meal prep!
Ingredients
Units
Scale
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and black pepper, to taste
For the Avocado Corn Salsa:
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, diced (optional for heat)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt and black pepper, to taste
For the Creamy Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Bowl Base:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup black beans (rinsed and drained)
- Lime wedges, for serving
Instructions
. Prepare the Shrimp:
- In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and black pepper.
- Heat a grill or skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until opaque and slightly charred. Set aside.
2. Make the Avocado Corn Salsa:
- In a bowl, mix corn, avocado, cherry tomatoes, red onion, jalapeño, lime juice, and cilantro.
- Season with salt and black pepper to taste.
3. Prepare the Creamy Sauce:
- In a small bowl, whisk together Greek yogurt (or sour cream), lime juice, hot sauce, garlic powder, salt, and pepper.
- Adjust seasoning to taste.
4. Assemble the Bowls:
- Divide cooked rice and black beans into serving bowls.
- Add grilled shrimp and top with avocado corn salsa.
- Drizzle with the creamy sauce and serve with lime wedges.
Notes
- Low-carb option: Swap rice for cauliflower rice or lettuce.
- Protein boost: Add extra beans or quinoa for more protein.
- Storage: Keep components separate in airtight containers for meal prep (shrimp lasts 3 days in the fridge).
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 540mg
- Fat: 18 g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28 g
- Cholesterol: 180mg