Description
Juicy chili-lime shrimp grilled to perfection, served over rice with a fresh avocado corn salsa and drizzled with a creamy, tangy garlic sauce. A healthy, flavorful dinner ready in 25 minutes.
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice or quinoa
1 cup corn kernels (fresh or thawed frozen)
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 tablespoon lime juice
2 tablespoons mayonnaise
1 clove garlic, minced
1 tablespoon water
1 teaspoon lemon juice
Instructions
- Combine shrimp with olive oil, chili powder, cumin, salt, and pepper in a bowl. Toss to coat evenly.
- Prepare the salsa: In a medium bowl, mix corn, diced avocado, cherry tomatoes, red onion, and lime juice. Set aside.
- Make the sauce: Whisk together mayonnaise, minced garlic, water, and lemon juice until smooth. Add a few drops of water if the sauce is too thick.
- Heat a grill or grill pan to medium-high heat. Place shrimp on the grill and cook for 2 to 3 minutes per side, until pink and opaque.
- Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the grilled shrimp.
- Spoon the avocado corn salsa over the shrimp. Drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
- For a lighter sauce, substitute plain Greek yogurt for the mayonnaise.
- To prevent avocado browning, mix it with the lime juice first before adding other salsa ingredients.
- Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to avoid toughness.
Nutrition
- Serving Size: 1 bowl
- Calories: 585
- Sugar: 4
- Sodium: 720
- Fat: 27
- Saturated Fat: 4.2
- Unsaturated Fat: 19.8
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 8
- Protein: 31
- Cholesterol: 285