Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and minced (optional)
- 1 lime, juiced
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Olive oil
- Cooked rice or quinoa for serving
Instructions
- Step 1: Prepare the corn salsa: In a medium bowl, combine the corn kernels, red onion, cherry tomatoes, cilantro, jalapeño (if using), and lime juice. Season with salt and pepper to taste. Set aside.
- Step 2: Make the creamy garlic sauce: In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), minced garlic, salt, and pepper until smooth and creamy.
- Step 3: Grill the shrimp: Preheat your grill to medium-high heat. Lightly brush the shrimp with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, or until pink and cooked through.
- Step 4: Assemble the bowls: Divide cooked rice or quinoa among bowls. Top with grilled shrimp, avocado, corn salsa, and creamy garlic sauce.
- Step 5: Garnish and serve: Garnish with extra cilantro, a squeeze of lime juice, and a sprinkle of chili flakes (optional). Serve immediately and enjoy!
Notes
- Store leftover shrimp bowls separately, the salsa and sauce in airtight containers, for up to 2 days in the refrigerator.
- Reheat gently in the microwave, adding a splash of water or lime juice to prevent dryness.
- For a vibrant presentation, arrange the components artfully on the bowl – consider a swirl of sauce, a colorful salsa mound, and strategically placed avocado slices.
- To enhance the shrimp’s flavor, marinate them in a mixture of lime juice, olive oil, and garlic for at least 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American