Grilled Shrimp Bowl Avocado Corn (Print Version)
Spice-rubbed shrimp paired with creamy avocado, zesty corn salsa, and tangy cilantro-lime sauce in a refreshing bowl.
# Ingredients:
→ Shrimp
01 -
1 lb (450g) large shrimp, peeled and deveined
02 -
1 tbsp olive oil
03 -
1 tsp smoked paprika
04 -
1/2 tsp chili powder
05 -
1/2 tsp garlic powder
06 -
1/2 tsp ground cumin
07 -
1/4 tsp cayenne pepper (optional, for heat)
08 -
Salt and pepper, to taste
→ Avocado Base
09 -
2 ripe avocados, peeled and pitted
10 -
Juice of 1 lime
11 -
Salt, to taste
→ Corn Salsa
12 -
1 cup fresh or frozen corn kernels, thawed if frozen
13 -
1/2 cup red onion, finely diced
14 -
1/2 cup red bell pepper, finely diced
15 -
1 jalapeño, seeded and minced (optional)
16 -
1/2 cup fresh cilantro, chopped
17 -
Juice of 1 lime
18 -
Salt and pepper, to taste
→ Creamy Sauce
19 -
1/2 cup mayonnaise
20 -
1/4 cup Greek yogurt or sour cream
21 -
Juice of 1 lime
22 -
1 garlic clove, minced
23 -
1/2 tsp chili powder
24 -
1/4 cup fresh cilantro, finely chopped
25 -
Salt and pepper, to taste
# Steps to Follow:
01 -
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, cayenne pepper (if using), salt, and pepper until evenly coated. Preheat the grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes on each side until pink, opaque, and slightly charred. Remove from the grill and set aside.
02 -
In a small bowl, mash the avocados with lime juice and a pinch of salt until smooth but slightly chunky. Set aside.
03 -
In a mixing bowl, combine the corn kernels, diced red onion, bell pepper, jalapeño (if using), and chopped cilantro. Squeeze lime juice over the mixture, season with salt and pepper to taste, and mix well. Adjust seasoning if needed.
04 -
In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lime juice, minced garlic, chili powder, and chopped cilantro. Season with salt and pepper. Taste and adjust seasoning, then refrigerate until ready to serve.
05 -
Spoon the mashed avocado into the bottom of serving bowls. Add a generous scoop of corn salsa next to the avocado. Arrange the grilled shrimp on top of the avocado and salsa, then drizzle with the creamy sauce.