Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- Salt and pepper to taste
- 1 1/2 cups corn (fresh, frozen, or canned)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- Salt to taste
- 2 ripe avocados
- Juice of 1/2 lime
- 1/2 cup mayo or Greek yogurt
- 1 tbsp lime juice
- 1 tsp hot sauce (optional, to taste)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp chopped cilantro
- Salt to taste
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Marinate shrimp: Combine olive oil, spices, lime juice, salt, and pepper in a bowl. Toss in shrimp and let marinate for 15-20 minutes.
- Prepare corn salsa: Mix corn, diced red bell pepper, green onions, cilantro, lime juice, and salt in a separate bowl.
- Mash avocado: In another bowl, mash avocados with lime juice; season with salt and pepper.
- Make creamy sauce: Whisk together Greek yogurt (or mayo), lime juice, hot sauce (if using), garlic powder, smoked paprika, cilantro, and salt.
- Grill shrimp: Heat grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes on each side until pink.
- Assemble bowls: Start with rice or quinoa as the base; top with corn salsa, avocado mash, grilled shrimp, and drizzle with creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 485
- Sugar: 5g
- Sodium: 480mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 200mg