Ingredients
Scale
For the Bowl:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1 lime, juiced
- Salt and pepper to taste
- 1 avocado, sliced
- 1 cup corn (grilled or roasted)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tbsp chopped cilantro
- 2 cups cooked rice or greens
For the Creamy Sauce:
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- Juice of 1 lime
- 1 garlic clove
- 1/4 cup fresh cilantro
- Salt to taste
Instructions
- Marinate shrimp in olive oil, lime juice, paprika, garlic, salt, and pepper for 15 minutes.
- Grill shrimp over medium-high heat for 2–3 minutes per side until slightly charred and cooked through.
- In a bowl, combine corn, cherry tomatoes, red onion, cilantro, and a squeeze of lime juice to make the salsa.
- Blend all sauce ingredients until smooth to make the creamy cilantro-lime sauce.
- Layer rice or greens into serving bowls.
- Add grilled shrimp, corn salsa, and sliced avocado.
- Drizzle creamy sauce over the top and garnish with extra cilantro or lime wedges.
Notes
- Frozen shrimp work well—just thaw and pat dry.
- Prepare salsa and sauce ahead for quick assembly.
- Use cauliflower rice or quinoa for a low-carb or high-protein variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free