Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
This grilled shrimp bowl featuring creamy garlic sauce, corn salsa, and avocado offers a fresh, fast, and flavorful meal perfect for summertime or any busy weeknight.
Equipment
- 1 Grill Preheated to medium-high
- 1 Mixing bowl For garlic sauce and salsa mixing
Ingredients
Main ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 ears corn husked
- 1 avocado diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 tablespoon lime juice
- ½ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 clove garlic minced
- 1 teaspoon lemon juice
- cooked rice for serving
Instructions
Instructions
- Preheat your grill to medium-high.
- Toss shrimp in olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
- Grill shrimp for 2-3 minutes per side until opaque and firm.
- Place corn on grill, rotating every couple minutes for about 10 minutes until charred on all sides.
- Cut corn kernels off cob and combine in a bowl with diced avocado, red onion, cilantro, and lime juice to make corn salsa.
- Whisk together Greek yogurt, mayonnaise, minced garlic, and lemon juice to make creamy garlic sauce.
- Plate cooked rice in bowls, top with grilled shrimp, spoon corn salsa over shrimp, and drizzle with garlic sauce before serving.
Notes
You can substitute the grill with a stovetop grill pan. Prepare salsa and garlic sauce ahead for faster assembly. Store leftovers separately to keep textures fresh.