Ingredients
Equipment
Method
Preparation Instructions
- Marinate the shrimp with olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Let sit for 15-20 minutes.
- Prepare corn salsa by mixing corn, diced red bell pepper, green onions, cilantro, lime juice, and salt. Chill in refrigerator.
- Mash avocados in a bowl with lime juice, salt, and pepper until creamy but slightly chunky.
- Whisk together mayo or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, and salt for the creamy sauce.
- Grill the shrimp on medium-high heat for 2-3 minutes per side until pink and charred. Let rest.
- Assemble bowls with rice or quinoa, topped with corn salsa, avocado mash, grilled shrimp, and creamy sauce. Garnish with cilantro.
Nutrition
Notes
Enjoy with additional lime wedges and customize your bowl with favorite toppings.
