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Spicy Grilled Shrimp Bowl

A colorful, flavorful bowl filled with juicy grilled shrimp, creamy avocado, and zesty corn salsa, all drizzled with a dreamy garlic sauce. Perfect for busy weeknights and family gatherings!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 pound large shrimp (peeled and deveined)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • to taste Salt and pepper
For the Corn Salsa
  • 1 cup corn (fresh or frozen)
  • 1/2 cup bell pepper (diced, any color)
  • 1/4 cup red onion (finely chopped)
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro (chopped)
For the Creamy Garlic Sauce
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1-2 garlic cloves (minced)
  • to taste Salt and pepper
For serving
  • 1 ripe avocado (sliced)
  • Cooked rice or quinoa for serving

Method
 

Preparation
  1. In a bowl, mix olive oil, chili powder, smoked paprika, cayenne pepper, salt, and pepper. Add shrimp, ensuring each piece is well coated. Let them marinate for about 15 minutes.
  2. In a separate bowl, combine the corn, bell pepper, onion, lime juice, and cilantro. Season with salt and pepper. Mix well and set aside.
  3. In another bowl, mix Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth. Adjust seasoning as necessary.
Cooking
  1. Preheat your grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes on each side or until they turn pink and slightly charred.
Assembly
  1. Start with a base of cooked rice or quinoa. Top with grilled shrimp, corn salsa, and avocado slices. Drizzle with the creamy garlic sauce.
  2. Mix everything slightly before diving in for the best experience!

Notes

Tips for perfecting this dish include using fresh shrimp for better taste, customizing the spice level with extra cayenne or jalapeños, and preparing the corn salsa and creamy garlic sauce ahead for easier weeknight cooking. Leftovers can be stored in the refrigerator for up to three days in airtight containers.