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Grilled Shrimp Bowl

Grilled Shrimp Bowl with Avocado: A Flavorful Healthy Feast

This Grilled Shrimp Bowl is a vibrant, healthy delight that combines perfectly grilled shrimp with creamy avocado and corn salsa.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined this is your primary protein source that turns tender and juicy when grilled.
  • 1 tablespoon olive oil helps cook the shrimp and prevents them from sticking on the grill.
  • 1 teaspoon paprika adds a mild smokiness and vibrant color to your shrimp.
  • 1/2 teaspoon garlic powder enhances the overall flavor profile.
  • 1/4 teaspoon salt essential for seasoning.
  • 1/4 teaspoon black pepper provides subtle heat.
  • 1/4 teaspoon cayenne pepper for an extra kick – adjust to your taste preference.
For the Corn Salsa
  • 1 cup frozen corn, thawed brings sweetness and crunch to the bowl.
  • 1/2 cup diced red onion adds sharpness and vibrant color.
  • 1/4 cup chopped cilantro brightens the dish with fresh herbaceous notes.
  • 1 piece jalapeño, minced adds heat – feel free to adjust based on your spice preference.
  • 1 piece lime, juiced offers tartness that balances the flavors beautifully.
For the Creamy Sauce
  • 1/2 cup mayonnaise serves as the base for your creamy garlic sauce.
  • 1/4 cup sour cream introduces creaminess and tang to the mix.
  • 1 tablespoon lemon juice enhances the flavor explosion of the sauce.
  • 1 clove garlic, minced adds depth to the creamy texture.
For Toppings
  • 1 piece avocado, sliced or mashed packs in healthy fats and adds creaminess.
  • sesame seeds adds a nutty flavor and visual appeal.
  • green onions, chopped provides freshness and a pop of color.

Equipment

  • Grill
  • Medium Bowl
  • small bowl
  • Whisk

Method
 

Preparation Steps
  1. In a medium bowl, combine the peeled and deveined shrimp with olive oil, paprika, garlic powder, salt, black pepper, and optional cayenne. Toss everything together until the shrimp are well coated in the marinade. Let them rest for about 10 minutes.
  2. In another bowl, mix together the thawed corn, diced red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir gently until well combined.
  3. Preheat your grill to medium heat. Once heated, place the marinated shrimp on the grill and cook for 2-3 minutes on each side until opaque and curled.
  4. In a small bowl, whisk together the mayonnaise, sour cream, minced garlic, lime juice, salt, and pepper until smooth and creamy.
  5. Distribute the corn salsa evenly among bowls, top with grilled shrimp and creamy avocado, and drizzle with the creamy garlic sauce. Finish with sesame seeds and green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Don’t overcook shrimp to avoid rubbery texture. Prepare corn salsa and creamy sauce ahead of time for convenience.

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