This healthy grilled shrimp bowl is packed with juicy shrimp and colorful veggies, all drizzled with a creamy garlic sauce that brings everything together. Yum!
I love how easy it is to whip up this bowl for lunch or dinner. Plus, who can resist that creamy sauce? It’s like a flavor hug for your taste buds! 🥳
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for grilling as they cook quickly and stay juicy. If you’re allergic or prefer, consider using chicken, tofu, or even chickpeas for a vegetarian option.
Olive Oil: Extra virgin olive oil is my go-to for a fresh taste. You can substitute with avocado oil or a neutral vegetable oil if you want a lighter flavor.
Corn: Fresh corn is sweet and tasty, but frozen corn works well too. If you want a different twist, try black beans or diced mango for refreshing variations!
Avocado: If you’re out of ripe avocados, use canned guacamole or even Greek yogurt for creaminess. Just adjust seasoning to keep the flavors in balance.
Greek Yogurt: It’s a healthier substitute for sour cream, but if you need dairy-free, opt for coconut yogurt or cashew cream. They’ll provide a similar creaminess!
How Can I Get My Shrimp Perfectly Grilled?
Grilling shrimp might seem tricky, but here’s how to get them just right! The key is to avoid overcooking, as shrimp can become rubbery.
- Preheat your grill or grill pan to medium-high heat before adding shrimp.
- Toss shrimp in marinade and let them sit for at least 15 minutes to soak up flavors.
- Cook for just 2-3 minutes on each side—watch closely! They’ll turn pink and opaque when done.
And remember, if you have shell-on shrimp, they can add extra flavor, just peel them before eating.
Healthy Grilled Shrimp Bowl with Creamy Garlic Sauce
Ingredients You’ll Need:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and black pepper, to taste
- Fresh chopped cilantro (optional, for garnish)
For the Corn Salsa:
- 1 cup fresh or frozen corn kernels (if frozen, thawed)
- 1/4 cup red onion, finely diced
- 1/2 red bell pepper, finely diced
- 1 jalapeño pepper, seeded and finely chopped (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For the Avocado Crema:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- Salt and pepper, to taste
For the Creamy Garlic Sauce:
- 1/2 cup Greek yogurt or sour cream
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (or substitute with parsley)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Optional: pinch of smoked paprika or cayenne for a little spice
How Much Time Will You Need?
This delightful dish will take about 15-20 minutes of prep time, plus an additional 10 minutes for cooking. So, you can have a delicious, healthy grilled shrimp bowl ready to serve in about 30 minutes!
Step-by-Step Instructions:
1. Preparing the Shrimp:
In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Make sure each shrimp is well coated. While you do this, preheat your grill or grill pan to medium-high heat to get it nice and hot!
2. Cooking the Shrimp:
When the grill is ready, place the shrimp on it. Grill for about 2-3 minutes per side, making sure they turn opaque and have a lovely char. Once done, remove from the grill and keep them warm while you prepare the other ingredients.
3. Making the Corn Salsa:
In a medium bowl, mix together the corn, red onion, bell pepper, jalapeño (if using), chopped cilantro, and lime juice. Add a sprinkle of salt and toss everything gently together. Set aside so the flavors can really meld together.
4. Preparing the Avocado Crema:
Grab a small bowl and smash the avocado until it’s nice and smooth. Mix in Greek yogurt and lime juice, then season with salt and pepper to taste. Blend until it’s creamy and set aside.
5. Making the Creamy Garlic Sauce:
In another small bowl, combine Greek yogurt or sour cream with minced garlic, dill, lemon juice, salt, and pepper. For a bit of spice, add a pinch of smoked paprika or cayenne. Mix everything well until it’s smooth and ready to drizzle over the bowl.
6. Assembling the Bowls:
Now comes the fun part! Divide cilantro corn salsa and avocado crema into serving bowls. Then, on top of that, pile on the beautifully grilled shrimp.
7. Serving:
Drizzle the creamy garlic sauce generously over the shrimp and veggies. You can add more cilantro on top for a fresh touch if you’d like. Serve immediately and enjoy this fresh, colorful meal!
Delicious and healthy, this grilled shrimp bowl is a perfect way to enjoy a satisfying meal that’s bursting with flavor!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes! Frozen shrimp is a convenient option. Just be sure to thaw them completely before marinating. You can thaw shrimp overnight in the fridge or place them in a sealed bag and submerge in cold water for about 15-20 minutes.
How Can I Store Leftovers?
You can store any leftover shrimp and corn salsa in an airtight container in the fridge for up to 2 days. Keep the avocado crema and creamy garlic sauce separate to prevent browning. Reheat the shrimp gently in a skillet when you’re ready to enjoy them again!
What Can I Substitute for Avocado if I Don’t Have Any?
If you don’t have avocados, you can use Greek yogurt as a creamier alternative. You can also try using hummus for a different flavor or texture while keeping it deliciously creamy.
Can I Make This Dish Spicier?
Absolutely! You can add more jalapeño to the corn salsa or include crushed red pepper flakes to the creamy garlic sauce. For a touch of heat, consider adding a splash of hot sauce or diced serrano peppers to the mix.
