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A vibrant grilled shrimp bowl with fresh corn salsa, sliced avocado, and a drizzle of white garlic sauce over jasmine rice.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 cups cooked jasmine rice
  • 2 ears fresh corn, kernels removed
  • 1/2 cup red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime , juiced
  • 2 ripe avocados , sliced
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic , minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • In a medium mixing bowl, combine shrimp, olive oil, smoked paprika, cumin, salt, and pepper. Allow to marinate at room temperature for 10 minutes.
  • Heat a grill or cast-iron grill pan to medium-high heat (approximately 400°F).
  • Grill shrimp for 2 to 3 minutes per side until the internal temperature reaches 145°F and the flesh is opaque.
  • In a separate bowl, mix the corn kernels, red onion, cherry tomatoes, cilantro, and lime juice to form the salsa.
  • In a small whisking bowl, combine Greek yogurt, minced garlic, and lemon juice. Adjust consistency with a teaspoon of water if necessary until pourable.
  • Divide cooked rice into four equal portions across serving bowls.
  • Layer each bowl with equal portions of grilled shrimp, corn salsa, and sliced avocado.
  • Drizzle the creamy garlic sauce over the assembled components and serve immediately.