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A vibrant Grilled Shrimp Bowl with charred corn, cubed avocado, and creamy white garlic sauce over jasmine rice.

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 525
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 3 cups cooked jasmine rice
  • 1.5 cups charred corn kernels
  • 1 large avocado , cubed
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic , microplaned
  • 1 tablespoon water to thin sauce

Method
 

  1. In a mixing bowl, whisk together olive oil, smoked paprika, cumin, salt, and pepper. Toss the shrimp in the mixture and marinate for 15 minutes.
  2. Prepare the salsa by combining charred corn, cubed avocado, red onion, cilantro, and 1 tablespoon of lime juice in a medium bowl; toss gently to avoid mashing the avocado.
  3. Create the garlic sauce by whisking the Greek yogurt, microplaned garlic, remaining 1 tablespoon of lime juice, and water until smooth.
  4. Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they reach an internal temperature of 145°F (63°C) and are opaque throughout.
  5. Assemble the bowls by placing 3/4 cup of warm jasmine rice in each of four bowls.
  6. Top each rice portion with equal parts grilled shrimp and avocado corn salsa.
  7. Finish by drizzling the creamy garlic sauce over the components and serve immediately.