Grilled Shrimp Bowl with Creamy Sauce for Fresh Summer Meals
A vibrant grilled shrimp bowl loaded with smoky shrimp, creamy avocado, zesty corn salsa, and a tangy, creamy sauce—perfect for lunch, dinner, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
Ingredients
1 lb raw large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
½ tsp salt
2 ears fresh corn (or 1½ cups frozen/canned)
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
2 tbsp fresh cilantro, chopped
Juice of 2 limes
1 ripe avocado, sliced
2 cups cooked rice (white, brown, or cauliflower)
Creamy Sauce:
½ cup Greek yogurt or mayo
Juice of 1 lime
¼ tsp garlic powder
¼ tsp chili powder
Salt to taste
Water to thin, as needed
Instructions
-
Marinate shrimp in olive oil, chili powder, cumin, paprika, garlic powder, and salt. Let sit 15–30 minutes.
-
Grill corn until charred, 8–10 minutes. Slice kernels off the cob.
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Mix corn, cherry tomatoes, red onion, cilantro, lime juice, and salt for salsa.
-
Grill shrimp 2–3 minutes per side until opaque.
-
Stir together creamy sauce ingredients, thinning with water if needed.
-
Slice avocado.
-
Assemble bowls with rice, salsa, shrimp, avocado, and creamy sauce.
Notes
Use dairy-free yogurt for a dairy-free version. Substitute cauliflower rice for a low-carb option. Store components separately for easy meal prep.