Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Marinate the shrimp by mixing olive oil, lime juice, minced garlic, and salt in a bowl. Let the shrimp sit for 30 minutes.
- Prepare the corn salsa by combining corn, avocado, cherry tomatoes, red onion, and cilantro in a separate bowl. Season with salt and pepper.
- Heat the grill to medium-high and thread shrimp onto skewers. Grill for 2-3 minutes per side until opaque and charred.
- Make the creamy garlic sauce by mixing sour cream, mayonnaise, garlic powder, and paprika in a small bowl.
- Assemble the bowl by layering corn salsa, grilled shrimp, and drizzling with creamy garlic sauce.
Notes
- Store leftovers in airtight containers; shrimp lasts for 2 days and salsa/garlic sauce for 3 days.
- For a spicy kick, add diced jalapeños to the corn salsa.
- Frozen shrimp can be used; just thaw properly before marinating.
- If you don’t have avocado, consider using diced cucumbers or omit it.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 150mg