Description
Juicy grilled shrimp sit atop fluffy rice with zesty avocado corn salsa and a velvety, herb-kissed creamy garlic sauce. A high-protein, vibrant bowl that’s perfect for meal prepping or weeknight dinners.
Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1 cup cooked white rice or quinoa
1 medium avocado, diced
1 cup fresh or frozen corn kernels
1/4 red onion, finely chopped
1 jalapeño, seeded and minced
2 tbsp fresh cilantro, chopped
1 lime, juiced
1/2 cup mayonnaise (not light)
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tbsp chopped fresh dill or parsley
Salt and pepper, to taste
Instructions
Preheat grill or grill pan to medium-high heat.
In a bowl, toss shrimp with olive oil, chili powder, and a pinch of salt and pepper.
Grill shrimp for 2-3 minutes per side until pink and opaque. Set aside.
In another bowl, combine avocado, corn, red onion, jalapeño, cilantro, and lime juice to make the salsa. Mix gently.
In a separate bowl, whisk together mayonnaise, lemon juice, garlic, herbs, salt, and pepper for the creamy garlic sauce.
To serve, layer rice in bowls, top with grilled shrimp, avocado corn salsa, and a dollop of creamy garlic sauce.
Notes
Meal prep the components separately for quick assembly.
Substitute quinoa for a gluten-free option.
Add chopped bell peppers or tomatoes to the salsa for extra crunch.
Serve with a sprinkle of chili flakes for heat.