Grilled Shrimp Bowl (Printable Version)
# What You'll Need:
→ For the Shrimp
01 -
450g large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon paprika
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon cayenne pepper (optional)
→ For the Corn Salsa
08 -
1 cup frozen corn, thawed
09 -
1/2 cup red onion, diced
10 -
1/4 cup fresh cilantro, chopped
11 -
1 jalapeño, seeded and minced (optional)
12 -
Juice of 1 lime
13 -
Salt to taste
→ For the Creamy Garlic Sauce
14 -
1/2 cup mayonnaise
15 -
1/4 cup sour cream
16 -
1 tablespoon fresh cilantro, chopped
17 -
1 tablespoon lemon juice
18 -
1 clove garlic, minced
19 -
1/4 teaspoon salt
20 -
1/4 teaspoon black pepper
→ For the Bowl
21 -
1 ripe avocado, sliced or mashed
22 -
Sesame seeds for garnish
23 -
Green onions, chopped, for garnish
# How to Make It:
01 -
In a mixing bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss until shrimp are evenly coated with seasonings.
02 -
Combine the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and salt in a bowl. Mix gently and set aside to allow flavors to meld.
03 -
Heat a cast iron grill pan over medium heat. Grill the seasoned shrimp for 2-3 minutes per side, or until they turn pink and opaque and are cooked through.
04 -
In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
05 -
Divide the corn salsa between two serving bowls. Arrange the grilled shrimp and avocado on top. Drizzle generously with the creamy garlic sauce. Finish with a sprinkle of sesame seeds and chopped green onions.
# Handy Tips:
01 -
Add more cayenne pepper or red pepper flakes to the shrimp marinade for extra heat.
02 -
For a more substantial meal, add a cup of cooked rice to each bowl or serve with a side salad or soup.