Ingredients
- Shrimp: 1 pound, peeled and deveined
- Avocado: 2 medium, diced
- Corn: 2 ears, grilled and kernels removed (or 1 can, drained)
- Red Onion: 1/4 cup, finely chopped
- Cilantro: 1/4 cup, chopped
- Lime Juice: 2 tablespoons
- Mayonnaise: 1/2 cup
- Garlic: 2 cloves, minced
Instructions
- Step 1: Prepare the corn salsa by combining grilled corn kernels (or drained canned corn), chopped red onion, cilantro, and 1 tablespoon of lime juice in a bowl. Mix well and set aside.
- Step 2: Make the creamy garlic sauce by whisking together mayonnaise, minced garlic, and the remaining 1 tablespoon of lime juice in a small bowl. Add a pinch of salt and pepper to taste.
- Step 3: Preheat grill to medium-high heat. Toss the shrimp with olive oil, salt, and pepper.
- Step 4: Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
- Step 5: Assemble the bowls. Divide the corn salsa, diced avocado, and grilled shrimp among bowls. Drizzle generously with the creamy garlic sauce. Serve immediately.
Notes
- Store leftover components separately in airtight containers in the refrigerator to prevent the avocado from browning and the shrimp from becoming soggy.
- Gently reheat the grilled shrimp in a skillet over medium-low heat or in the microwave in short intervals to maintain its tenderness.
- Serve the assembled bowls over a bed of quinoa or rice for a heartier and more filling meal.
- For an extra flavor boost, marinate the shrimp in a mixture of lime zest, garlic powder, and a pinch of chili flakes for 30 minutes before grilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American