Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Recipe and Photo courtesy of northeastnosh.com 3.2.26

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We are really into all those lovely Poke bowl recipes and they just 

make such a fun lunch with basically very healthy ingredients and a simple

assembly with minimal cooking.

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Mix and match different ingredients and sauces!

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Ingredients:

 

For the Shrimp:

 

500g / 1 lb large shrimp, peeled and deveined (or use frozen)

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

 

For the Corn Salsa:

 

1 cup frozen corn, thawed

1/2 cup diced red onion

1/4 cup chopped cilantro

1 lime, juiced

Salt to taste

 

For the Creamy Sauce:

 

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon chopped cilantro

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

 

For the Bowl:

 

1 avocado, sliced

Cooked Jasmine rice

Sesame seeds, for garnish

Chopped green onions, for garnish

One cup cooked jasmine rice

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Method

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1. Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
    

2. Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
    

3. Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.
    

4. Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.
    

5. Assemble the Bowls: Divide the corn salsa between bowls and top with grilled shrimp, avocado (sliced, cubed or mashed), and drizzle with Creamy Garlic Sauce. Garnish with sesame seeds and chopped green onions.