Grilled Shrimp Bowl with Avocado Corn Salsa for Quick Dinners

Enjoy a vibrant Grilled Shrimp Bowl with Avocado Corn Salsa for a quick, high-protein dinner that's ready in just 16 minutes.

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Prep Time 10

Cook Time 6

Marinating Time 10

Total Time 26

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp

1 pound Shrimp peeled and deveined
1 teaspoon Cumin
1 teaspoon Paprika

For the Salsa

2 medium Avocados ripe, diced
1 cup Corn fresh or canned
0.5 medium Red onion finely diced
2 tablespoons Lime juice freshly squeezed
0.25 cup Cilantro optional, chopped

For the Base

1 cup Quinoa cooked, optional
2 cups Rice cooked

For the Creamy Drizzle

0.5 cup Greek yogurt or sour cream
2 cloves Garlic minced
1 pinch Salt
1 pinch Black pepper

Equipment

Grill
mixing bowl
cutting board
Knife
Grill Pan

Method

Step-by-Step Instructions

Marinate the shrimp by tossing it with cumin and paprika in a mixing bowl. Allow to marinate for about 10 minutes.
Prepare the avocado corn salsa by combining chopped avocado, corn, diced onion, and lime juice in a separate bowl. Mix gently and set aside.
Preheat the grill to medium-high (about 400°F/200°C). Lightly oil the grill grates.
Grill the marinated shrimp for 3-4 minutes on each side until pink and opaque. Remove and let rest.
Assemble the bowl with a base of quinoa or rice, topped with grilled shrimp and avocado corn salsa.
Drizzle the creamy garlic sauce over the assembled bowl and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Feel free to mix in your favorite vegetables or toppings to customize your bowl!

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