Description
A fresh and flavorful bowl featuring smoky grilled shrimp, creamy avocado, and a vibrant corn salsa, perfect for a healthy and satisfying meal.
Ingredients
500 g (1 lb) shrimp, peeled and deveined
2 tablespoons olive oil (30 ml)
2 teaspoons paprika (10 g)
1 teaspoon garlic powder (5 g)
1 teaspoon ground cumin (5 g)
½ teaspoon chili powder (2.5 g)
½ teaspoon salt (2.5 g)
¼ teaspoon black pepper (1 g)
Juice of 1 lime (30 ml)
2 cups corn kernels (300 g)
1 red bell pepper, diced (150 g)
½ red onion, chopped (60 g)
2 tablespoons cilantro (8 g)
2 cups cooked rice or quinoa (400 g)
2 avocados, sliced
1 cup cherry tomatoes (150 g)
1 cup shredded lettuce (50 g)
½ cup yogurt (120 g)
1 tablespoon lime juice (15 ml)
Instructions
Mix shrimp with olive oil, spices, and lime juice. Marinate for 15–20 minutes.
Combine corn, bell pepper, onion, cilantro, lime juice, olive oil, and salt to make salsa.
Grill shrimp for 2–3 minutes per side until cooked through.
Divide rice or quinoa into bowls.
Add lettuce, tomatoes, and avocado.
Top with shrimp and corn salsa.
Drizzle with yogurt dressing if desired and serve immediately.
Notes
Use fresh lime juice for the best flavor.
Do not overcook shrimp to keep them tender.
Customize with additional vegetables or grains as desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes