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1. Marinate & Grill the Shrimp:
In a bowl, mix olive oil, garlic powder, paprika, cumin, chili powder, salt, and lime juice.Toss shrimp in the marinade and let sit for 10 minutes.Preheat grill or grill pan over medium-high heat.Grill shrimp for 2-3 minutes per side, until opaque and lightly charred.
2. Make the Avocado Corn Salsa:
In a bowl, mix corn, avocado, red onion, cherry tomatoes, cilantro, jalapeno, lime juice, salt, and black pepper.Toss gently and let flavors blend while preparing other components.
3. Prepare the Creamy Sauce:
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, garlic powder, cumin, salt, and pepper.Adjust seasoning to taste.
4. Assemble the Bowls:
Divide rice or greens among serving bowls.Top with grilled shrimp and avocado corn salsa.Drizzle with creamy sauce and serve immediately.
Nutritional Information
Calories: 400
Protein: 30g
Carbohydrates: 40g
Fiber: 6g
Fats: 14g
Sodium: 500mg
Cook & Prep Time
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Notes & Tips
Make Ahead: Marinate shrimp and prep salsa ahead for quick assembly.
Storage: Store shrimp, salsa, and sauce separately in the fridge for up to 3 days.
Variations:
Use grilled chicken or tofu instead of shrimp.Swap Greek yogurt for sour cream or avocado dressing.
Add black beans or quinoa for extra protein and fiber.
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