This Grilled Shrimp Bowl is the perfect balance of fresh, smoky, and creamy flavors, making it an ideal meal for summer grilling or a quick, healthy dinner! Featuring juicy, smoky shrimp, a vibrant corn salsa, creamy avocado slices, and a rich garlic sauce, this bowl is packed with bold flavors, textures, and nutrients.
Whether you’re looking for a light lunch, meal prep option, or a satisfying dinner, this shrimp bowl is a must-try! Plus, it’s naturally gluten-free and can be customized to your liking.
Ingredients (Serves 4)
For the Grilled Shrimp
- 500 g (1.1 lbs) shrimp, peeled & deveined
- 1 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
For the Corn Salsa
- 200 g (1 cup) corn kernels (fresh, grilled, or canned & drained)
- 1 small red bell pepper, diced
- ½ small red onion, finely chopped
- 1 jalapeño, finely chopped (optional)
- 2 tbsp fresh cilantro, chopped
- 2 tbsp lime juice
- ½ tsp salt
For the Creamy Garlic Sauce
- 100 g (½ cup) Greek yogurt or sour cream
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp honey
- 2 tbsp water (to thin, if needed)
For Assembling the Bowl
- 400 g (2 cups) cooked rice or quinoa
- 1 ripe avocado, sliced
- Lime wedges
- Extra cilantro for garnish
Instructions
Step 1: Marinate the Shrimp
- In a bowl, mix olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
- Add the shrimp, toss to coat, and let marinate for at least 15 minutes (or up to 1 hour in the fridge).
Step 2: Make the Corn Salsa
- In a bowl, combine corn, diced red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt.
- Stir well and set aside.
Step 3: Prepare the Creamy Garlic Sauce
- In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, salt, honey, and water until smooth.
- Adjust consistency with more water if needed.
Step 4: Grill the Shrimp
Grill Method (Recommended):
- Heat a grill or grill pan over medium-high heat.
- Thread shrimp onto skewers (optional) and grill for 2-3 minutes per side, until pink and opaque.
Stovetop Method:
- Heat a large pan over medium-high heat and add a drizzle of oil.
- Cook shrimp for 2 minutes per side until golden and cooked through.
Step 5: Assemble the Bowls
- Divide rice or quinoa into 4 bowls.
- Top with grilled shrimp, corn salsa, and avocado slices.
- Drizzle with creamy garlic sauce and garnish with extra cilantro.
- Serve with lime wedges on the side.
Nutrition Information (Per Serving, Approximate)
- Calories: 430 kcal
- Protein: 36g
- Carbohydrates: 45g
- Fat: 12g
- Sodium: 650mg
Tips & Tricks for the Best Shrimp Bowl
✔ Use fresh shrimp for the best flavor, but frozen shrimp works too! Just thaw before marinating.
✔ For a smoky flavor, grill the corn instead of using canned.
✔ Spice it up by adding extra jalapeño or a drizzle of hot sauce!
✔ Swap the base with cauliflower rice or greens for a lower-carb version.
✔ Make it ahead by prepping the salsa and sauce a day in advance.
Why You’ll Love This Recipe
???? Fresh & healthy ingredients
???? Quick & easy – ready in 30 minutes!
???? Loaded with protein, fiber, and flavor
???? Perfect for meal prep or a light dinner
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