Prepare this quick and healthy grilled shrimp bowl featuring lime-marinated shrimp, fresh avocado corn salsa, and a creamy chipotle sauce. It is ready in under 30 minutes.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Grilling
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked rice or quinoa
1 cup corn kernels (fresh or thawed)
1 ripe avocado, diced
1/2 cup chopped red onion
1/4 cup chopped cilantro
1 tablespoon lime juice (for salsa)
1/2 cup Greek yogurt or sour cream
2 tablespoons adobo sauce from canned chipotles
1 tablespoon lime juice (for sauce)
1 teaspoon honey
Instructions
In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Set aside to marinate for 5 minutes.
Prepare the salsa: Combine corn, diced avocado, red onion, cilantro, and 1 tablespoon of lime juice. Mix gently and set aside.
Prepare the sauce: Whisk together Greek yogurt, adobo sauce, 1 tablespoon of lime juice, and honey until smooth.
Heat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and cooked through.
Assemble the bowls: Divide the cooked rice or quinoa among serving bowls.
Top the rice with the grilled shrimp.
Spoon the avocado corn salsa over the shrimp.
Drizzle generously with the creamy chipotle lime sauce.
Notes
For meal prep, store the shrimp, salsa, and sauce separately. Assemble just before eating to keep the avocado fresh.
You can substitute the Greek yogurt with mayonnaise for a richer sauce texture.