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A quick, vibrant shrimp bowl with smoky grilled shrimp, creamy lime-mashed avocado, zesty corn salsa, and a tangy cilantro-lime sauce ready in under 30 minutes for a fresh and satisfying meal.
1 lb (450 g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
½ tsp chili powder
½ tsp garlic powder
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
Salt and pepper, to taste
2 ripe avocados, peeled and pitted
Juice of 1 lime
Salt, to taste
1 cup fresh or frozen corn kernels (thawed if frozen)
½ cup red onion, finely diced
½ cup red bell pepper, finely diced
1 jalapeño, seeded and minced (optional)
½ cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste
½ cup mayonnaise
¼ cup Greek yogurt or sour cream
Juice of 1 lime
1 garlic clove, minced
½ tsp chili powder
¼ cup fresh cilantro, finely chopped
Salt and pepper, to taste
Cook shrimp just until opaque to prevent toughness.
Avocado mash is best made fresh to avoid browning.
Adjust cayenne and jalapeño for desired spice level.
Can substitute shrimp with chicken, salmon, or tofu.
For meal prep, store components separately and assemble before eating.