Ingredients
- Shrimp, peeled and deveined: 1 pound
- Avocado, diced: 1 ripe
- Corn kernels, fresh or frozen: 1 cup
- Red onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Lime juice: 2 tablespoons
- Mayonnaise: 1/2 cup
- Garlic, minced: 2 cloves
Instructions
- Step 1: Prepare the shrimp. Toss shrimp with olive oil, salt, pepper, and grill over medium-high heat for 2-3 minutes per side, or until pink and cooked through.
- Step 2: Make the corn salsa. Combine corn kernels, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
- Step 3: Prepare the creamy garlic sauce. In a separate small bowl, whisk together mayonnaise, minced garlic, and a pinch of salt and pepper.
- Step 4: Assemble the bowls. Divide cooked rice or quinoa (optional) between bowls. Top with grilled shrimp, corn salsa, and diced avocado.
- Step 5: Drizzle generously with the creamy garlic sauce.
Notes
- Store leftover components separately for optimal freshness and to prevent the avocado from browning.
- Gently reheat the shrimp and rice separately in a skillet or microwave to avoid overcooking.
- Garnish your bowl with a sprinkle of smoked paprika for an extra layer of flavor and visual appeal.
- For a richer garlic sauce, try roasting the garlic cloves before mincing and adding them to the mayo.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American