Smoky grilled shrimp paired with creamy avocado, zesty corn salsa, and luscious garlic sauce in a vibrant 25-minute bowl.
# What You'll Need:
→ Grilled Shrimp
01 - 1 pound 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
→ Corn Salsa
08 - 1 cup frozen corn, thawed
09 - 1/2 cup red onion, diced
10 - 1/4 cup fresh cilantro, chopped
11 - 2 tablespoons fresh lime juice
12 - 1/4 teaspoon salt
→ Creamy Garlic Sauce
13 - 1/2 cup mayonnaise
14 - 1/4 cup sour cream
15 - 1 tablespoon fresh cilantro, finely chopped
16 - 1 tablespoon fresh lemon juice
17 - 1 clove garlic, minced
18 - Pinch of salt and black pepper
→ Assembly
19 - 1 avocado, sliced or mashed
20 - Cooked rice, quinoa, or greens
# Directions:
01 - Combine shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper in a medium bowl. Toss until evenly coated.
02 - Preheat grill or grill pan to medium heat. Grill shrimp for 2 to 3 minutes per side until pink and cooked through. Set aside.
03 - Mix corn, red onion, cilantro, lime juice, and salt in a separate bowl. Toss to combine.
04 - Whisk mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.
05 - Layer rice, quinoa, or greens as base. Top with corn salsa, grilled shrimp, and avocado. Drizzle with creamy garlic sauce.
06 - Serve immediately while shrimp is warm.
