Description
A fresh and vibrant grilled shrimp bowl topped with creamy avocado and sweet corn salsa, finished with a tangy garlic yogurt sauce.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn kernels (fresh or frozen)
- 1 small red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ½ cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
1. In a bowl, mix shrimp with olive oil, lime juice, salt, and pepper. Let marinate for 10 minutes.
2. Prepare the corn salsa by combining corn, red onion, cherry tomatoes, avocado, and cilantro in a bowl. Add lime juice, season with salt and pepper, and stir gently.
3. Make the creamy garlic sauce by mixing Greek yogurt, minced garlic, and a pinch of salt. Thin with a little water if needed.
4. Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque.
5. Assemble bowls by layering grilled shrimp and corn salsa, then drizzle with garlic sauce.
6. Garnish with fresh cilantro and serve immediately.
Notes
If using frozen corn, thaw and drain well before mixing.
Do not overcook the shrimp to keep them tender and juicy.
You can serve this bowl over rice or quinoa for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 190 mg