Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

 

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

For the Corn Salsa:

1 cup frozen corn, thawed

1/2 cup diced red onion

1/4 cup chopped cilantro

1 jalapeño, seeded and minced (optional)

1 lime, juiced

Salt to taste

For the Creamy Sauce:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped cilantro

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

For the Bowl:

1 avocado, sliced

Sesame seeds, for garnish

Chopped green onions, for garnish

Instructions:

Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.

Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.

Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.

Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.

Assemble the Bowls: Divide cooked rice between bowls. Top with grilled shrimp, mango salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.

Tips & Tweaks:

Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.

Make it a meal: Serve the bowls with a side salad or soup.