Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup sweet corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- a href=”https://example.com/creamy-sauce-recipe”>Creamy sauce: 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, garlic powder, salt, and pepper
Instructions
- Heat your grill to medium-high heat. Marinate the shrimp in a mixture of olive oil, lime juice, chili powder, salt, and pepper for 15 minutes.
- Grill the marinated shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Prepare the corn salsa by mixing corn kernels, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl.
- Make the creamy sauce by blending Greek yogurt, mayonnaise, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Assemble the bowls by layering avocado slices, grilled shrimp, and corn salsa. Drizzle generously with the creamy sauce.
- Garnish with fresh cilantro and a squeeze of lime. Serve immediately for best flavor.
Notes
- To enhance flavor, marinate the shrimp for at least 15 minutes before grilling.
- Prepare the corn salsa and creamy sauce ahead of time for quicker assembly.
- For an extra protein boost, add grilled chicken or fish.
- Use fresh, ripe avocados for creaminess and better flavor.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 165mg
