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In the world of culinary delights, few dishes can rival the vibrant and refreshing appeal of a Tropical Grilled Shrimp Bowl. This dish is not only a feast for the eyes but also a celebration of bold flavors and fresh ingredients that transport you to sun-kissed beaches with every bite. Imagine succulent shrimp infused with a medley of spices, paired with a zesty avocado corn salsa, all drizzled with a creamy sauce that ties the whole dish together. It’s a perfect blend of savory and refreshing, making it an ideal meal for summer gatherings or a nutritious weeknight dinner.

Grilled Shrimp Bowl with Avocado Corn Salsa & Creamy Sauce

Experience a burst of tropical flavor with this vibrant Tropical Grilled Shrimp Bowl. Featuring succulent grilled shrimp marinated to perfection, zesty avocado corn salsa, and a creamy sauce, this dish is a delicious feast for the senses. The combination of fresh ingredients not only makes it visually appealing but also packed with nutrition, making it ideal for summer gatherings or healthy weeknight dinners. Dive into this refreshing meal that brings the taste of the tropics to your table!
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Ingredients
  

For the Grilled Shrimp:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Juice of 1 lime

For the Avocado Corn Salsa:

1 cup corn kernels (fresh, frozen, or canned)

1 ripe avocado, diced

1 small red onion, finely chopped

1 jalapeño, minced (optional)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Creamy Sauce:

1/2 cup Greek yogurt or sour cream

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 garlic clove, minced

Juice of 1/2 lime

Salt and pepper to taste

To Serve:

Cooked rice or quinoa

Lime wedges

Extra cilantro for garnish

Instructions
 

Marinate the Shrimp: In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, lime juice, salt, and pepper. Add the shrimp and toss to coat. Let marinate for at least 15-30 minutes.

    Prepare the Avocado Corn Salsa: In another bowl, mix together the corn, diced avocado, red onion, jalapeño (if using), chopped cilantro, lime juice, and salt. Stir gently to combine and set aside for flavors to meld.

      Make the Creamy Sauce: In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, Dijon mustard, minced garlic, lime juice, salt, and pepper until smooth. Adjust seasoning to taste and set aside.

        Grill the Shrimp: Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first). Grill the shrimp for 2-3 minutes on each side, or until pink and opaque. Remove from heat.

          Assemble the Bowls: In serving bowls, add a scoop of cooked rice or quinoa as the base. Layer the grilled shrimp on top and then add a generous spoonful of avocado corn salsa. Drizzle with creamy sauce and garnish with lime wedges and extra cilantro.

            Serve & Enjoy: Enjoy your Tropical Grilled Shrimp Bowl as a refreshing and vibrant meal that brings together bold flavors and fresh ingredients!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4