Smoky grilled shrimp paired with fresh avocado, zesty corn salsa, and creamy garlic sauce for a vibrant 25-minute meal.
# What You’ll Need:
→ For the Grilled Shrimp
01 - 1 lb 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 - 2 tablespoons fresh lime juice
12 - 1/4 teaspoon salt
→ For the 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
→ For Assembly
19 - 1 avocado, sliced or mashed
20 - Cooked rice, quinoa, or greens (optional)
# Directions:
01 - Toss the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using) in a medium bowl until evenly coated.
02 - Preheat a grill or grill pan to medium heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
03 - Combine the corn, red onion, cilantro, lime juice, and salt in a separate bowl. Toss together to make the corn salsa.
04 - Whisk together the mayonnaise, sour cream, cilantro, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth to make the creamy garlic sauce.
05 - Layer rice, quinoa, or greens (if using) as a base in each bowl. Top with corn salsa, grilled shrimp, and avocado slices. Drizzle generously with creamy garlic sauce.
06 - Serve immediately while the shrimp is still warm.
