Ingredients
Scale
- 1 pound of large shrimp, peeled and deveined
- Olive oil for marinating and grilling
- Salt and pepper to season the shrimp
- Juice of 1 lime
- 2 ripe avocados, diced
- 1 cup of corn kernels, fresh or frozen
- 1 red onion, finely chopped
- 1 ripe tomato, diced
- Fresh cilantro, chopped
- 1/2 cup of Greek yogurt or sour cream for the creamy sauce
- Garlic powder, paprika, cumin for seasoning
- Optional: jalapeño slices for heat
Instructions
- Preheat your grill to medium-high heat.
- Marinate the shrimp with olive oil, lime juice, salt, pepper, garlic powder, paprika, and cumin for 15-20 minutes.
- Remove shrimp from the marinade and arrange on skewers or in a grill basket.
- Grill shrimp for about 2-3 minutes per side until opaque and slightly charred.
- Remove grilled shrimp from the grill and let them rest for a couple of minutes.
- Assemble the bowl by placing the cooked grains at the base, followed by grilled shrimp, avocado corn salsa, and a drizzle of cream sauce.
Notes
- Store leftovers in airtight containers, refrigerating within 2 hours of preparation, and consume within 2 days.
- Reheat gently for best taste, or enjoy cold.
- Customize toppings with feta cheese or extra lime for added flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 150mg