Description
This fresh and easy grilled shrimp bowl features smoky marinated shrimp, sweet corn salsa, creamy avocado, and a zesty yogurt-chipotle sauce. Ready in under 30 minutes, it’s a colorful, nourishing dinner perfect for busy nights or meal prep.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tail on or off)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Zest and juice of 1 lime (about 2 tablespoons juice)
- 2 ears sweet corn, husked (or 1 1/2 cups frozen corn, thawed)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- Juice of 1 lime (about 2 tablespoons)
- Pinch of salt
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 tablespoons mayonnaise (or more yogurt for lighter option)
- 1 tablespoon lime juice
- 1/2 teaspoon chipotle powder (or smoked paprika)
- 1/4 teaspoon garlic powder
- Salt, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 ripe avocado, sliced
- Extra cilantro, lime wedges, sliced radish, or shredded lettuce (optional garnishes)
Instructions
- In a large bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and the zest and juice of 1 lime. Add shrimp and toss to coat. Marinate for 10-15 minutes.
- If using fresh corn, grill the ears over medium-high heat for 2-3 minutes per side until lightly charred. Let cool, then slice off the kernels. If using frozen corn, sauté in a dry skillet over medium-high heat for 3-5 minutes until golden.
- In a medium bowl, combine corn kernels, cherry tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Toss gently and set aside.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chipotle powder, garlic powder, and salt. Adjust seasoning to taste. Thin with a splash of water or extra lime juice if needed.
- Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers or use a grill basket. Grill for 2-3 minutes per side, until pink and lightly charred.
- Divide cooked rice among 4 bowls. Top each with grilled shrimp, corn salsa, and avocado slices. Drizzle with creamy sauce and add optional garnishes.
- Serve immediately. For meal prep, keep components separate until ready to eat.
Notes
Don’t over-marinate shrimp; 15 minutes is plenty. High heat prevents sticking and ensures juicy shrimp. Char the corn for extra flavor. Make the sauce ahead for deeper flavor. For low-carb, use cauliflower rice. For dairy-free, use dairy-free yogurt and mayo. Leftovers keep well if stored separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 425
- Sugar: 7
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 6
- Protein: 30
Keywords: grilled shrimp bowl, avocado corn salsa, healthy dinner, summer recipe, meal prep, gluten-free, shrimp recipe, easy dinner, fresh bowl, seafood bowl