Grilled Shrimp Avocado Corn Bowl (Print)
Juicy grilled shrimp with avocado, fresh corn salsa, and creamy garlic sauce make a colorful, flavorful meal.
# Ingredients:
→ Seafood
01 -
450 g large shrimp, peeled and deveined
→ Vegetables
02 -
1 avocado, diced
03 -
160 g corn kernels (fresh or frozen)
04 -
1 small red onion, finely chopped
05 -
100 g cherry tomatoes, halved
→ Dairy
06 -
120 g Greek yogurt
→ Condiments & Aromatics
07 -
2 cloves garlic, minced
08 -
1 tablespoon (15 ml) olive oil
09 -
Juice of 1 lime
10 -
Salt and freshly ground black pepper, to taste
→ Optional Garnish
11 -
Fresh cilantro, roughly chopped
# Steps:
01 -
Combine large shrimp, olive oil, lime juice, salt, and pepper in a bowl. Toss well and let marinate for 10 minutes.
02 -
In a separate bowl, mix corn kernels, finely chopped red onion, halved cherry tomatoes, diced avocado, and cilantro if using. Squeeze additional lime juice over and season with salt and pepper. Stir gently to combine.
03 -
In a small bowl, combine Greek yogurt, minced garlic, and a pinch of salt. Whisk to blend, adding a splash of water if a thinner consistency is desired.
04 -
Preheat grill or grill pan over medium-high heat. Arrange marinated shrimp in a single layer and grill for 2–3 minutes per side until pink and opaque.
05 -
Arrange a layer of grilled shrimp in serving bowls. Top with corn salsa mixture and drizzle generously with creamy garlic sauce.
06 -
Finish with extra cilantro leaves if desired. Serve immediately while warm.
# Notes:
01 -
For best flavor, use fresh corn kernels during peak season and allow the shrimp to marinate thoroughly before grilling.