Description
A delicious and healthy Grilled Shrimp Bowl topped with fresh Avocado Corn Salsa, perfect for a quick meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
Instructions
- Preheat your grill or grill pan over medium-high heat. In a bowl, combine the shrimp, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss to coat the shrimp evenly.
- Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning). Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
- In a separate bowl, mix together the diced avocado, corn, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
- In another small bowl, combine the sour cream, lemon juice, and minced garlic. Mix well to create a creamy garlic sauce.
- To assemble the bowls, divide the cooked brown rice among four bowls. Top each bowl with grilled shrimp, avocado corn salsa, and a drizzle of the creamy garlic sauce.
- Serve immediately and enjoy!
Notes
- For a spicier kick, add diced jalapeños to the avocado corn salsa.
- Substitute quinoa or cauliflower rice for a different base instead of brown rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 200mg