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A vibrant grilled shrimp bowl with jasmine rice, roasted corn salsa, and sliced avocado drizzled with lime crema.

Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon kosher salt
  • 2 cups cooked jasmine rice
  • 2 ripe avocados , sliced
  • 1.5 cups roasted corn kernels
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 small jalapeno , minced
  • 0.5 cup sour cream
  • 1 clove garlic , minced

Instructions
 

  • In a medium bowl, toss shrimp with olive oil, chili powder, cumin, and salt; let marinate for 10 minutes.
  • To make the corn salsa, combine corn, red onion, 2 tablespoons cilantro, 1 tablespoon lime juice, and jalapeno in a bowl; season with salt to taste.
  • To make the creamy sauce, whisk together sour cream, garlic, remaining 1 tablespoon lime juice, and 1 tablespoon cilantro until smooth.
  • Preheat grill to medium-high heat and grill shrimp for 2-3 minutes per side until opaque and slightly charred.
  • Divide cooked rice among four bowls.
  • Top rice with grilled shrimp, corn salsa, and sliced avocado.
  • Drizzle the creamy sauce over each bowl and serve immediately.