If you're craving something fresh, healthy, and wildly flavorful, this Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce is calling your name. It’s a colorful, protein-packed meal that brings together juicy marinated shrimp, a zesty corn and tomato salsa, creamy avocado slices, and a bold garlic sauce — all layered over a bed of rice or quinoa.

This dish hits all the notes: smoky, creamy, citrusy, and just the right amount of heat. It’s perfect for meal prep, family dinners, or even a show-stopping lunch. And the best part? It’s ready in under 30 minutes, with a restaurant-worthy flavor profile.

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🧾 Ingredients (in grams)

Serves 2–3

For the Shrimp:

• 300g raw shrimp, peeled and deveined
• 15ml olive oil
• 5g garlic, minced (1 clove)
• 5g smoked paprika (1 tsp)
• 3g cumin (½ tsp)
• 3g chili powder or cayenne (½ tsp, adjust to taste)
• 3g salt (½ tsp)
• Juice of ½ lime (15ml)

For the Corn Salsa:

• 150g corn kernels (fresh, frozen, or canned)
• 100g cherry tomatoes, halved
• 30g red onion, finely chopped
• 15g fresh cilantro, chopped
• Juice of ½ lime (15ml)
• Salt and pepper to taste

Other Bowl Components:

• 200g cooked rice or quinoa
• 1 ripe avocado (150g), sliced or diced
• Lime wedges and extra cilantro for garnish

For the Creamy Garlic Sauce:

• 60g plain Greek yogurt or sour cream
• 10g garlic, finely minced (2 cloves)
• 10ml olive oil
• 10ml lemon juice
• Salt to taste
• Optional: 5ml honey for balance

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👨‍🍳 Instructions

1. Marinate the Shrimp:

In a bowl, toss shrimp with olive oil, minced garlic, lime juice, smoked paprika, cumin, chili powder, and salt. Let marinate for 10–15 minutes.

2. Prepare the Salsa:

In a mixing bowl, combine corn, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Mix and chill until ready to use.

3. Make the Garlic Sauce:

Whisk together yogurt, minced garlic, olive oil, lemon juice, and salt. For extra creaminess and sweetness, add a dash of honey.

4. Grill the Shrimp:

Heat a grill pan or outdoor grill over medium-high heat. Cook shrimp for 2–3 minutes per side until opaque and slightly charred. Set aside.

5. Assemble the Bowls:

In each bowl, layer cooked rice or quinoa, grilled shrimp, corn salsa, and sliced avocado. Drizzle generously with the creamy garlic sauce.

6. Finish & Serve:

Garnish with lime wedges, extra cilantro, and cracked pepper. Serve immediately!

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🍽️ Variations & Add-Ons

• Add black beans or roasted sweet potato for extra fiber.
• Swap shrimp for grilled chicken or tofu for a different protein.
• Want a spicy kick? Add sriracha or jalapeños to the garlic sauce.

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🔢 Nutrition Information (Per Bowl – Approximate)

• Calories: 480
• Protein: 30g
• Carbs: 38g
• Fat: 24g
• Fiber: 7g
• Sodium: 620mg

Varies slightly depending on your grain base and toppings.

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💡 Tips & Tricks

• Use pre-cooked shrimp to save even more time — just marinate and warm them quickly.
• Grill corn on the cob and slice off the kernels for an extra smoky salsa.
• Batch the garlic sauce — it’s great on tacos, salads, or grilled veggies.
• Meal prep friendly: Store components separately and assemble fresh for up to 3 days.

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👨‍🍳 My Personal Twist for Your Website

To give this bowl a unique flair, I like adding a spoonful of mango or pineapple salsa alongside the corn. It balances the smoky shrimp with sweet tropical flavor. Another favorite? Tossing the avocado in lime juice and Tajín for a punchy, Mexican-inspired twist.

You can even transform this into shrimp tacos by using small corn tortillas instead of rice and adding a cabbage slaw.

For a refreshing contrast, serve with a side of chilled cucumber water or hibiscus iced tea.