Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 2 cups cooked rice or mixed greens
- 1 ripe avocado, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 2 tbsp chopped cilantro or parsley
- Juice of 1 lime
- Creamy sauce: 1/3 cup mayonnaise or Greek yogurt, 1 tbsp lime juice, 1/4 tsp garlic powder, salt and pepper to taste, optional dash of hot sauce
Instructions
- Toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Grill or pan-sear shrimp over medium-high heat for 2–3 minutes per side until pink and cooked through. Set aside.
- In a bowl, mix corn, red bell pepper, red onion, cherry tomatoes, cilantro, lime juice, and a pinch of salt to make the salsa.
- In another bowl, whisk together all creamy sauce ingredients until smooth.
- Divide rice or greens into 4 bowls. Top with corn salsa and drizzle of creamy sauce.
- Add grilled shrimp and diced avocado. Garnish with extra cilantro and a squeeze of lime if desired.
Notes
- Use thawed frozen shrimp if fresh is unavailable—just pat dry before cooking.
- Keep ingredients chilled and assemble bowls just before serving for best texture.
- Swap rice with quinoa or greens for a low-carb option.
- Store components separately to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling or Pan-Searing
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 180mg
