Smoky grilled shrimp meets creamy avocado, zesty corn salsa, and luscious garlic sauce in this vibrant 25-minute bowl.
# Components:
→ For the Grilled Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon cayenne pepper (optional)
→ For the Corn Salsa
08 - 1 cup frozen corn, thawed
09 - 1/2 cup red onion, diced
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons fresh lime juice
12 - 1/4 teaspoon salt
→ For the Creamy Garlic Sauce
13 - 1/2 cup mayonnaise
14 - 1/4 cup sour cream
15 - 1 tablespoon fresh cilantro, finely chopped
16 - 1 tablespoon fresh lemon juice
17 - 1 clove garlic, minced
18 - Pinch of salt and black pepper
→ For Assembly
19 - 1 avocado, sliced or mashed
20 - Cooked rice, quinoa, or greens (optional)
# Method:
01 - In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper until evenly coated.
02 - Preheat a grill or grill pan to medium heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
03 - In a separate bowl, combine the corn, red onion, cilantro, lime juice, and salt. Toss together to make the corn salsa.
04 - In a small bowl, whisk together the mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper until smooth.
05 - Layer rice, quinoa, or greens as a base in each bowl. Top with corn salsa, grilled shrimp, and avocado slices. Drizzle generously with creamy garlic sauce.
06 - Serve immediately with tortilla chips for added crunch, if desired.
