Description
A bright and wholesome bowl combining smoky grilled shrimp, creamy avocado, and zesty corn salsa, tied together by a tangy, non-alcoholic creamy sauce. This light dish blends textures and flavors in a modern take on a grain bowl, perfect for health-conscious meals.
Ingredients
227g large shrimppeeled and deveined
2 medium avocados, diced
2 cups corn kernels (fresh or frozen, thawed)
1 bell pepper (red, orange, or yellow), finely chopped
2 green onions, sliced
1 cup cooked quinoa or jasmine rice
2 tbsp mayonnaise (egg-free if needed)
1 tbsp lime juice
1 tsp honey or agave syrup
1 tbsp sour cream (or non-dairy yogurt)
1 tsp chili powder
1/2 tsp ground cumin
2 tbsp olive oil
1 clove garlic, minced
1 tbsp chopped fresh cilantro
1/4 red onion, finely chopped
1/4 cup chopped fresh tomato
1/4 cup diced cucumber
Instructions
Pat shrimp dry and season with chili powder, cumin, olive oil, and garlic.
Preheat grill to medium-high heat and cook shrimp for 2-3 minutes per side until pink and charred.
In a bowl, combine corn, bell pepper, green onions, red onion, cucumber, cilantro, and a splash of lime juice—mix well.
In a separate small bowl, whisk mayo, lime juice, honey, and sour cream until smooth.
Assemble bowls by layering cooked quinoa/rice, then top with grilled shrimp, avocado, corn salsa, and drizzle with the creamy sauce.
Notes
For a lower-carb option, substitute quinoa/rice with cauliflower rice.
Adjust sauce consistency with a bit of water if too thick.
Marinate shrimp in the shrimp seasonings for 15–20 minutes for deeper flavor.