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A quick and flavorful grilled shrimp bowl served with creamy garlic-lime sauce, avocado, corn salsa, and rice. Ready in under 30 minutes and perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup cooked white or brown rice
  • 1 avocado, sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup red onion, finely diced
  • 1 cup corn kernels
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime (for corn salsa)
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 garlic clove, minced
  • 1 tablespoon lime juice (for sauce)
  • 1 teaspoon honey
  • Salt and pepper to taste (for sauce)

Instructions

  1. Cook rice according to package instructions and keep warm.
  2. If using frozen shrimp, thaw overnight in the refrigerator; pat dry and ensure shrimp are peeled and deveined.
  3. In a bowl, toss shrimp with olive oil, smoked paprika, chili powder, garlic powder, salt, and pepper until well coated.
  4. Optional: marinate the seasoned shrimp at least 30 minutes for extra flavor.
  5. Preheat grill to medium-high (375–450°F) and oil the grates or use a grill basket.
  6. Grill shrimp 2–3 minutes per side until opaque, pink, slightly charred, and curled into a loose C shape.
  7. Combine corn, halved cherry tomatoes, finely diced red onion, chopped cilantro, and lime juice in a bowl; season with salt and pepper.
  8. Whisk together mayonnaise, sour cream or Greek yogurt, minced garlic, lime juice, honey, salt, and pepper until smooth and creamy.
  9. Slice avocado.
  10. Assemble bowls: divide rice among bowls, top with grilled shrimp, avocado slices, and corn salsa, then drizzle the creamy garlic-lime sauce over the top and serve immediately.

Notes

For best flavor, use fresh shrimp and marinate for at least 30 minutes., Avoid overcooking shrimp to prevent rubbery texture; remove from grill once pink and opaque., A grill basket helps prevent shrimp from slipping through grates during cooking., Sauce and salsa can be made up to 24 hours ahead; grill shrimp just before serving., Leftover cooked shrimp should be refrigerated within 2 hours and eaten within 3 days., Freeze shrimp and rice separately from fresh ingredients; sauce may separate when frozen, whisk before use., Variations include adding smoked paprika for smoky flavor, swapping lemon juice for lime-cilantro marinade, substituting zucchini noodles for rice, adding fresh mango chunks, or making a creamy avocado sauce.

Nutrition

Find it online: https://cookerygood.com/grilled-shrimp-bowl-creamy-easy-and-quick-recipe/