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A vibrant grilled shrimp bowl with sliced avocado, corn salsa, and creamy chipotle sauce over white rice.
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Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon sea salt
  • 2 cups cooked long-grain rice
  • 2 ripe avocados , sliced
  • 1 cup roasted corn kernels
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • 0.5 cup plain Greek yogurt
  • 1 teaspoon chipotle peppers in adobo sauce, minced

Instructions

  • In a medium bowl, whisk together 1 tablespoon olive oil, smoked paprika, garlic powder, and salt. Toss shrimp in marinade and refrigerate for 15 minutes.
  • In a separate bowl, combine roasted corn, red onion, 1 tablespoon lime juice, and 2 tablespoons of cilantro to form the salsa.
  • Prepare the creamy sauce by whisking Greek yogurt, minced chipotle peppers, and 1 tablespoon of lime juice until emulsified.
  • Heat a grill or cast-iron grill pan over medium-high heat. Lightly oil the surface.
  • Grill shrimp for 2 to 3 minutes per side until the internal temperature reaches 145°F (63°C) and the flesh is opaque.
  • Distribute cooked rice evenly into four serving bowls.
  • Layer grilled shrimp, corn salsa, and avocado slices over the rice base.
  • Drizzle the chipotle-lime crema over the assembled ingredients and garnish with remaining cilantro.