Ingredients
Scale
- Shrimp (large, peeled & deveined) 1 pound
- Avocado (ripe) 2 medium
- Corn (fresh or frozen) 1 cup
- Red onion (diced) 1/4 cup
- Cilantro (chopped) 1/4 cup
- Lime juice 2 tablespoons
- Mayonnaise 1/2 cup
- Garlic (minced) 2 cloves
Instructions
- Step 1: Prepare the corn salsa by combining corn, diced red onion, cilantro, and 1 tablespoon of lime juice in a bowl. Season with salt and pepper to taste, then set aside.
- Step 2: Prepare the creamy garlic sauce by whisking together mayonnaise, minced garlic, and the remaining 1 tablespoon of lime juice in a small bowl. Add a pinch of salt and pepper and set aside.
- Step 3: Marinate the shrimp with olive oil, salt, pepper, and any preferred seasonings (such as paprika or garlic powder) for at least 15 minutes.
- Step 4: Grill the shrimp over medium-high heat for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
- Step 5: Assemble the bowls by adding cooked rice or quinoa as a base. Top with grilled shrimp, corn salsa, sliced avocado, and a generous drizzle of creamy garlic sauce.
Notes
- To prevent the avocado from browning, toss it with a little lime juice before assembling the bowls.
- Gently reheat the shrimp in a skillet with a touch of oil to avoid rubbery texture.
- For a vibrant presentation, garnish each bowl with a lime wedge and extra cilantro sprigs.
- If using frozen corn for the salsa, lightly char it on the grill for an extra smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American