Description
A delicious and fresh Grilled Shrimp Bowl topped with Avocado Corn Salsa, perfect for a healthy meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked brown rice
- 1 avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon honey
Instructions
- Preheat your grill or grill pan over medium-high heat. In a bowl, combine the shrimp, olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss to coat the shrimp evenly.
- Thread the shrimp onto skewers if using wooden skewers, soak them in water for 30 minutes before using. Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the grill and set aside.
- In a separate bowl, combine the diced avocado, corn, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to mix.
- In another small bowl, whisk together the sour cream, lime juice, and honey until smooth.
- To assemble the bowls, divide the cooked brown rice among four bowls. Top each bowl with grilled shrimp and a generous scoop of the avocado corn salsa. Drizzle with the creamy sauce.
- Serve immediately and enjoy!
Notes
- For added flavor, marinate the shrimp in the olive oil and spices for 30 minutes before grilling.
- You can also substitute quinoa for brown rice for a different grain option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 200mg