Grilled Shrimp Bowl
A fresh and flavorful grilled shrimp bowl featuring tender shrimp, creamy avocado, and sweet corn, perfect for any occasion.
Ingredients
For the Shrimp
- 1 pound shrimp, peeled and deveined Use fresh or frozen shrimp.
- 2 tablespoons olive oil
- to taste salt and pepper
For the Avocado Corn Salsa
- 2 avocados, diced
- 1 cup corn, fresh or canned If using canned, drain before mixing.
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
For the Creamy Garlic Sauce
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
Instructions
Preparation
- In a bowl, combine the shrimp with olive oil, salt, and pepper. Make sure the shrimp are evenly coated.
- Prepare the avocado corn salsa by mixing diced avocados, corn, red onion, cilantro, lime juice, salt, and pepper in another bowl. Fold gently.
- Mix sour cream or Greek yogurt with minced garlic in a small bowl until creamy for the garlic sauce.
Cooking
- Preheat your grill to medium-high heat.
- Grill the shrimp for about 3-4 minutes on each side until they turn pink and opaque.
Assembly
- Place the grilled shrimp in a bowl, top with the avocado corn salsa, and drizzle with the creamy garlic sauce. Serve warm.
Notes
For leftovers, store components in separate airtight containers for freshness. The shrimp and sauce last up to 3 days in the fridge. For longer storage, freeze shrimp for up to 2 months.