Description
A vibrant bowl featuring grilled shrimp, fresh avocado, and zesty corn salsa, topped with a creamy garlic sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 avocados, diced
- 1 cup corn, fresh or canned
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Instructions
- Preheat the grill to medium-high heat.
- Marinate the shrimp: In a bowl, combine shrimp with olive oil, minced garlic, salt, and pepper. Toss to coat.
- Grill the shrimp: Arrange shrimp on the grill and cook for about 2-3 minutes on each side, until they are pink and opaque. Remove from heat.
- Make the corn salsa: In another bowl, mix diced avocado, corn, cherry tomatoes, red onion, lime juice, salt, and pepper until combined.
- Prepare the creamy garlic sauce: In a small bowl, stir together sour cream (or Greek yogurt), minced garlic, salt, and pepper.
- Assemble the bowls: Start with a base of rice or quinoa, layer with grilled shrimp, top with corn salsa, and drizzle with creamy garlic sauce. Finish with fresh cilantro for garnish.
Notes
For added spice, include jalapeños in the corn salsa or substitute shrimp with chicken or chickpeas for a variation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican