Make this quick and flavorful grilled shrimp bowl for a healthy weeknight dinner or meal prep lunch. It features lime-marinated shrimp, creamy chipotle sauce, and fresh avocado corn salsa over rice.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Grilling
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
1 lime, juiced
2 cups cooked brown rice or quinoa
1 cup frozen corn, thawed
1/2 cup diced red onion
1/2 cup diced tomato
1 avocado, diced
1/4 cup chopped cilantro
1/4 cup mayonnaise
2 tbsp sour cream or Greek yogurt
1 tbsp adobo sauce from canned chipotles
1 tsp lime zest
Salt and pepper to taste
Instructions
In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and lime juice. Let marinate for 10 minutes.
Prepare the salsa: Combine thawed corn, red onion, tomato, diced avocado, and cilantro in a small bowl. Set aside.
Prepare the sauce: Whisk together mayonnaise, sour cream or yogurt, adobo sauce, and lime zest until smooth. Season with salt and pepper.
Grill the shrimp over medium-high heat for 2-3 minutes per side until pink and cooked through.
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 chipotle lime sauce. Serve immediately.
Notes
For meal prep, store the shrimp, salsa, and sauce separately. Assemble just before eating to keep the salsa fresh.
You can substitute the rice base with shredded lettuce for a lower-carb option.
If you do not have a grill, you can cook the shrimp in a skillet over medium-high heat.