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Grilled Shrimp Bowl

A refreshing and easy-to-make shrimp bowl topped with avocado corn salsa and a creamy garlic sauce, perfect for quick weeknight dinners or impressing guests.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Shrimp and Marinade
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • to taste Salt and pepper
Corn Salsa
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice
  • to taste Salt and pepper
Creamy Garlic Sauce
  • 1/2 cup sour cream or Greek yogurt
  • 3 cloves garlic, minced
  • to taste Salt and pepper
For Serving
  • 2 avocados mashed
  • optional cooked rice or quinoa

Method
 

Preparation
  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine olive oil, minced garlic, salt, and pepper. Toss the shrimp in the mixture to coat.
Grilling
  1. Grill the shrimp for about 2-3 minutes on each side, until they are pink and cooked through. Remove from the grill.
Making Corn Salsa
  1. In another bowl, mix the corn, diced tomatoes, red onion, cilantro, lime juice, salt, and pepper to make the corn salsa.
Assembly
  1. Place a scoop of avocado mash on a plate or in a bowl, top with grilled shrimp and corn salsa.
  2. For the creamy garlic sauce, mix sour cream or Greek yogurt with minced garlic, salt, and pepper. Drizzle over the bowl before serving.

Notes

This shrimp bowl keeps well in the fridge for about 2-3 days. For best results, store components separately and reheat shrimp before mixing.