Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Introduction
Imagine sinking your teeth into succulent grilled shrimp, nestled atop a bed of fluffy rice and vibrant vegetables. The flavors burst in your mouth as you savor the creamy garlic sauce, the freshness of the avocado, and the sweet crunch of the corn salsa. This grilled shrimp bowl is not just a meal; it’s a symphony of flavors that will transport your taste buds to a culinary paradise.
Originating from the coastal regions of Mexico, this recipe combines the best of land and sea. It celebrates the abundance of fresh seafood and the vibrant flavors of Latin American cuisine. Whether you’re a seafood lover or simply looking to add a touch of excitement to your dinner table, this grilled shrimp bowl is sure to please.
Why You’ll Love This Recipe
There are countless reasons why this grilled shrimp bowl deserves a spot in your recipe repertoire. Firstly, it’s incredibly easy to make, making it a perfect weeknight dinner option. With simple ingredients and straightforward steps, you can whip up a restaurant-quality meal in no time.
Secondly, this dish is packed with nutritional benefits. Shrimp is low in calories and high in protein, making it an excellent choice for those watching their waistline. The avocado adds a dose of healthy fats, while the corn salsa provides essential vitamins and minerals. It’s a guilt-free indulgence that nourishes your body.
Ingredients
For the Shrimp:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- Salt and pepper to taste
For the Corn Salsa:
- 1 cup of corn kernels
- 1 small red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- Juice of 1 lime
- 2 tablespoons of fresh cilantro, chopped
- Salt and pepper to taste
For the Creamy Garlic Sauce:
- 1/2 cup of Greek yogurt
- 2 cloves of garlic, minced
- 2 tablespoons of fresh lemon juice
- 2 tablespoons of fresh dill, chopped
- Salt and pepper to taste
For the Bowl:
- Cooked rice
- 1 ripe avocado, sliced
- Lime wedges for serving
Step-by-Step Instructions
1. In a bowl, combine the shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until the shrimp are well coated.
2. Heat a grill or grill pan over medium-high heat. Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
3. In a separate bowl, combine the corn kernels, red bell pepper, red onion, jalapeno pepper, lime juice, cilantro, salt, and pepper. Mix well to combine.
4. In another bowl, whisk together the Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper until smooth and creamy.
5. To assemble the bowls, start with a bed of cooked rice. Top with grilled shrimp, avocado slices, corn salsa, and a drizzle of creamy garlic sauce.
6. Serve the grilled shrimp bowls with lime wedges on the side for an extra burst of citrusy freshness.
Expert Tips for Success
– Don’t overcook the shrimp. They cook quickly and can become rubbery if left on the grill for too long. Keep a close eye on them and remove them as soon as they turn pink and opaque.
– If you don’t have a grill or grill pan, you can cook the shrimp in a skillet over medium-high heat.
– Customize the heat level of the corn salsa by adjusting the amount of jalapeno pepper. If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before mincing.
Variations and Substitutions
– For a vegetarian version, substitute the shrimp with grilled tofu or tempeh.
– Spice it up by adding a sprinkle of cayenne pepper or a dash of hot sauce to the shrimp marinade.
– If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil in the corn salsa.
Serving Suggestions
This grilled shrimp bowl is a complete meal on its own, but you can elevate the dining experience by serving it with some complementary side dishes. A side of black beans or a fresh green salad would pair perfectly with the flavors of the shrimp bowl. For a refreshing beverage, try a glass of chilled white wine or a zesty citrus-infused iced tea.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Thaw them completely before marinating and grilling.
2. Can I make the creamy garlic sauce ahead of time?
Absolutely! The sauce can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.
3. Can I use a different type of grain instead of rice?
Of course! Quinoa, couscous, or even cauliflower rice would be delicious alternatives to traditional rice.
Final Thoughts
This grilled shrimp bowl with avocado, corn salsa, and creamy garlic sauce is a show-stopping dish that will impress your family and friends. With its vibrant colors, bold flavors, and healthy ingredients, it’s a recipe that checks all the boxes. So fire up the grill, gather your ingredients, and get ready to embark on a culinary adventure that will leave everyone craving for more. Enjoy!
Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Succulent grilled shrimp served on a bed of fluffy rice with vibrant corn salsa, fresh avocado, and creamy garlic sauce. This dish celebrates the flavors of coastal Mexico and is a perfect blend of land and sea ingredients.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup corn kernels
- 1 small red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- Cooked rice
- 1 ripe avocado, sliced
- Lime wedges for serving
Directions
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In a bowl, combine shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Toss to coat shrimp.
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Heat a grill or grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
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Mix corn kernels, red bell pepper, red onion, jalapeno pepper, lime juice, cilantro, salt, and pepper in a bowl.
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Whisk together Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper for the sauce.
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To assemble bowls, start with cooked rice, top with grilled shrimp, avocado slices, corn salsa, and creamy garlic sauce.
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Serve with lime wedges on the side.