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Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Garlic Sauce

Smoky grilled shrimp served over quinoa with fresh avocado corn salsa and a creamy Greek yogurt garlic sauce for a high-protein dinner in 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • salt and black pepper to taste
  • 1 cup corn fresh grilled, canned, or frozen and thawed
  • 2 ripe avocados diced
  • 0.5 red onion finely diced
  • 0.25 cup fresh cilantro chopped
  • 2 tablespoons lime juice divided, 1 tbsp for salsa and 1 tbsp for sauce
  • 0.5 cup plain Greek yogurt full-fat recommended
  • 2 tablespoons mayonnaise
  • 2 cloves garlic minced
  • 3 cups cooked quinoa or brown rice
  • shredded cabbage or greens optional base layer

Equipment

  • Grill pan or outdoor grill
  • Three medium mixing bowls
  • Skewers (optional)

Method
 

  1. Toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Set aside to marinate for 10 minutes at room temperature.
  2. In a medium bowl, combine the corn, diced avocado, red onion, and cilantro. Drizzle with 1 tablespoon lime juice and a pinch of salt. Fold gently to keep the avocado intact.
  3. In a small bowl, whisk together the Greek yogurt, mayonnaise, minced garlic, and remaining 1 tablespoon lime juice until smooth. Add water one teaspoon at a time to reach a drizzling consistency.
  4. Heat a grill pan or outdoor grill to medium-high heat. Grill the shrimp for 2 to 3 minutes per side until pink, opaque, and lightly charred. Remove immediately when the shrimp curl into a loose C shape.
  5. Divide the quinoa or rice among four bowls. Add a layer of shredded cabbage or greens if using, then top with a generous scoop of avocado corn salsa.
  6. Arrange the grilled shrimp over the salsa and drizzle the creamy garlic sauce across the top. Garnish with extra cilantro and lime wedges.

Notes

Meal prep: Store shrimp, salsa, sauce, and grain base in separate containers. Shrimp keeps for up to 3 days. Sauce keeps for up to 4 days. Avocado salsa is best within 24 hours; add avocado fresh when possible. Substitutions: Grilled scallops or cubed salmon work in place of shrimp. Use sour cream or vegan cashew cream in place of Greek yogurt. Reheating: Reheat shrimp in a dry skillet over medium heat for 60 to 90 seconds per side, or serve cold directly from the refrigerator.