Ingredients
- Shrimp: 1 pound, peeled and deveined
- Avocado: 2, diced
- Corn: 2 ears, kernels removed (about 1 1/2 cups)
- Red Onion: 1/4 cup, finely chopped
- Cilantro: 1/4 cup, chopped
- Mayonnaise: 1/2 cup
- Garlic: 2 cloves, minced
- Lime Juice: 2 tablespoons
Instructions
- Step 1: Prepare the shrimp. Toss the shrimp with olive oil, salt, pepper, and any other desired seasonings (like paprika or garlic powder). Grill over medium-high heat for 2-3 minutes per side, or until pink and opaque.
- Step 2: Make the corn salsa. In a bowl, combine the corn kernels, chopped red onion, cilantro, a squeeze of lime juice, salt, and pepper. Mix well.
- Step 3: Prepare the creamy garlic sauce. In a small bowl, whisk together the mayonnaise, minced garlic, and lime juice. Add a pinch of salt and pepper to taste.
- Step 4: Assemble the bowls. Divide cooked rice or quinoa (if using) between bowls. Top with grilled shrimp, avocado, and corn salsa.
- Step 5: Drizzle generously with the creamy garlic sauce.
- Step 6: Garnish with extra cilantro or a lime wedge, if desired, and serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator to prevent the bowl from becoming soggy.
- For best flavor, gently reheat the shrimp and corn salsa separately before assembling the bowl; avoid microwaving the avocado.
- For a vibrant presentation, arrange the components artfully in the bowl, creating separate sections for each ingredient instead of mixing everything together.
- Don't overcook the shrimp; slightly underdone is better as it will continue to cook slightly from residual heat, keeping it tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American