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A vibrant Grilled Shrimp Bowl with charred corn avocado salsa and creamy white sauce on top of quinoa.

Grilled Shrimp Bowl with Avocado Corn Salsa and Creamy Garlic Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 465
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 2 cups cooked quinoa or jasmine rice
  • 2 ears corn , husked
  • 1 large avocado , diced
  • 0.5 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons lime juice, divided
  • 0.5 cup plain Greek yogurt
  • 2 cloves garlic , minced
  • 1 teaspoon hone y
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Method
 

  1. Preheat the grill to medium-high heat at approximately 400°F (200°C).
  2. In a small mixing bowl, combine Greek yogurt, minced garlic, 1 tablespoon lime juice, honey, and a pinch of salt; whisk until smooth and refrigerate.
  3. Place corn ears on the grill and cook for 8 to 10 minutes, rotating occasionally until kernels are lightly charred; remove from heat and slice kernels off the cob once cooled.
  4. In a medium bowl, toss the charred corn kernels with diced avocado, red onion, chopped cilantro, and the remaining 1 tablespoon of lime juice.
  5. In a separate bowl, coat the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
  6. Thread shrimp onto skewers or place directly on the grill grates, cooking for 2 to 3 minutes per side until opaque and firm.
  7. Distribute the cooked grains evenly among four serving bowls.
  8. Top each bowl with a portion of grilled shrimp and the avocado corn salsa.
  9. Drizzle the prepared creamy garlic sauce over the bowls immediately before serving.