Grilled Shrimp Bowl with Avocado, Corn Salsa and Creamy Sauce (Print version)
A fresh grilled shrimp bowl with smoky shrimp, avocado, charred corn salsa, rice, and a creamy lime-garlic sauce.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 tablespoon fresh lime juice
04 -
1 teaspoon chili powder
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For the corn salsa
10 -
2 ears corn, grilled and kernels cut off, or 1 1/2 cups (240 g) thawed corn kernels
11 -
1/3 cup (50 g) finely diced red onion
12 -
1 jalapeno, seeded and minced
13 -
1/3 cup (12 g) chopped fresh cilantro
14 -
2 tablespoons fresh lime juice
15 -
1/4 teaspoon kosher salt, plus more to taste
16 -
1 large avocado, diced
For the creamy sauce
17 -
1/2 cup (120 g) plain Greek yogurt
18 -
2 tablespoons mayonnaise
19 -
1 tablespoon fresh lime juice
20 -
1 small garlic clove, finely grated
21 -
2 tablespoons chopped fresh cilantro
22 -
1 teaspoon honey
23 -
1-2 tablespoons water, to thin
24 -
Salt to taste
For serving
25 -
3 cups (555 g) cooked rice
26 -
Lime wedges, for serving
27 -
Sliced green onions, for garnish
# Instructions:
01 -
Heat an outdoor grill or grill pan to medium-high. Clean and oil the grates so the shrimp release easily.
02 -
Pat the shrimp dry. Toss with olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
03 -
Grill the corn until lightly charred, about 8-10 minutes, turning often. Cut the kernels from the cobs. If using thawed kernels, cook them in a hot skillet for 4-5 minutes until browned in spots.
04 -
Combine the corn, red onion, jalapeno, cilantro, lime juice, and salt. Fold in the diced avocado just before serving.
05 -
Whisk Greek yogurt, mayonnaise, lime juice, garlic, cilantro, honey, and salt. Add water 1 tablespoon at a time until the sauce is pourable.
06 -
Grill the shrimp for 2-3 minutes per side until pink, opaque, and lightly charred. Transfer to a plate right away.
07 -
Divide the rice among 4 bowls. Add corn salsa, grilled shrimp, creamy sauce, green onions, and lime wedges.
# Good to know:
01 -
Best served right after grilling while the shrimp are hot and the salsa is cool.
02 -
Use a grill basket or skewers if your shrimp are small.
03 -
Sauce and salsa can be prepared ahead, but add avocado just before serving.