Make this quick and flavorful grilled shrimp bowl for a healthy weeknight dinner or lunch meal prep. It features lime-marinated shrimp, fresh avocado corn salsa, and a creamy chipotle sauce.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Grilling
Cuisine:American
Diet:Low Fat
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 brown rice or quinoa
1 cup corn kernels (fresh or thawed)
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 tablespoon lime juice (for salsa)
1/4 cup mayonnaise
2 tablespoons adobo sauce from canned chipotles
1 tablespoon lime juice (for sauce)
1 teaspoon honey
Instructions
In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper. Set aside to marinate for 10 minutes.
Prepare the Chipotle Lime Sauce: Whisk together the mayonnaise, adobo sauce, lime juice, and honey until smooth. Set aside.
Prepare the Salsa: Combine the corn, diced avocado, cherry tomatoes, and red onion in a separate bowl. Gently toss with 1 tablespoon of lime juice.
Cook the Shrimp: Heat a grill pan or outdoor grill to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and cooked through.
Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top each with grilled shrimp, a portion of the avocado corn salsa, and drizzle generously with the chipotle lime sauce.
Notes
For meal prep, store the sauce, salsa, and shrimp separately from the rice until ready to eat to keep ingredients fresh.
You can substitute the brown rice with cauliflower rice for a lower carbohydrate option.
If you prefer a milder flavor, reduce the amount of chipotle adobo sauce in the dressing.