Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce
A vibrant, grilled shrimp bowl packed with smoky shrimp, sweet corn salsa, creamy avocado, and a tangy dairy-free sauce over fluffy rice. A quick, nutritious meal that balances bold flavors and textures for a restaurant-quality experience at home.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Modern American
- Diet: Seafood
Ingredients
1 lb large shrimp, peeled and deveined
1 1/2 cups jasmine rice
1 ripe avocado
2 cups grilled sweet corn kernels
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 tbsp cilantro, chopped
2 tbsp olive oil
2 limes, juiced
1 clove garlic, minced
1 tbsp chili powder
1 tsp smoked paprika
Salt and pepper to taste
For the creamy sauce: 1/2 cup Greek yogurt, 1 tbsp tahini, 1 tbsp lime juice, 1 tsp cumin, salt to taste
Instructions
Rinse rice and cook in 3 cups water per 1 cup rice (see package instructions).
Marinate shrimp with chili powder, paprika, garlic, olive oil, and salt for 10 minutes.
Grill shrimp over medium-high heat until opaque (3-4 minutes per side).
Toss corn, red bell pepper, red onion, cilantro, 1 tbsp lime juice, and 1 tsp olive oil for salsa.
Blend yogurt, tahini, lime juice, cumin,剩余 olive oil, and salt to create creamy sauce.
Assemble bowls with rice, hot shrimp, avocado slices, corn salsa, and drizzle with sauce.
Notes
Use gluten-free rice for celiac-friendly option
Swap grilled veggies with roasted if no grill
Substitute cooked black beans for added protein
Store leftovers separately for up to 2 days