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–+ servings
Jessica Morgan

Grilled Shrimp Bowl with Avocado Corn Salsa delights your taste!

A delicious and healthy Grilled Shrimp Bowl topped with fresh Avocado Corn Salsa, perfect for a light meal.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa
  • 1 cup corn fresh, frozen, or canned
  • 1 ripe avocado diced
  • 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 hot sauce optional

Method
 

  1. Preheat the grill to medium-high heat. In a bowl, combine shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.
  2. Thread the shrimp onto skewers, if using wooden skewers, soak them in water for 30 minutes before grilling.
  3. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.
  4. In a separate bowl, combine corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to mix.
  5. In another small bowl, mix sour cream, lime juice, and hot sauce (if using) until smooth.
  6. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the avocado corn salsa and grilled shrimp. Drizzle with the creamy sauce.
  7. Serve immediately and enjoy!

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 200mgSodium: 600mgFiber: 6gSugar: 3g

Notes

  • For a spicier kick, add diced jalapeños to the avocado corn salsa.
  • Substitute the quinoa with brown rice or cauliflower rice for a different base.

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