Description
A delicious and healthy Grilled Shrimp Bowl topped with fresh avocado and corn salsa, perfect for a light meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup corn (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- In a medium bowl, combine the shrimp, olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat the shrimp evenly.
- Preheat the grill or a grill pan over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from the grill and set aside.
- In a separate bowl, mix together the corn, avocado, cherry tomatoes, red onion, cilantro, and lime juice. Stir gently to combine.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with grilled shrimp and a generous scoop of the avocado and corn salsa.
- Serve immediately, or chill in the refrigerator for 15-30 minutes for a refreshing cold option.
Notes
- For a spicier kick, add diced jalapeño to the corn salsa.
- Substitute brown rice or cauliflower rice for quinoa for a different base.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg