Instructions

1. Marinate & Grill the Shrimp:

In a bowl, mix olive oil, garlic powder, paprika, cumin, chili powder, salt, and lime juice.Toss shrimp in the marinade and let sit for 10 minutes.Preheat grill or grill pan over medium-high heat.Grill shrimp for 2-3 minutes per side, until opaque and lightly charred.

2. Make the Avocado Corn Salsa:

In a bowl, mix corn, avocado, red onion, cherry tomatoes, cilantro, jalapeno, lime juice, salt, and black pepper.Toss gently and let flavors blend while preparing other components.

3. Prepare the Creamy Sauce:

In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, garlic powder, cumin, salt, and pepper.Adjust seasoning to taste.

4. Assemble the Bowls:

Divide rice or greens among serving bowls.Top with grilled shrimp and avocado corn salsa.Drizzle with creamy sauce and serve immediately.

Nutritional Information

Calories: 400

Protein: 30g

Carbohydrates: 40g

Fiber: 6g

Fats: 14g

Sodium: 500mg

Cook & Prep Time

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Notes & Tips

Make Ahead: Marinate shrimp and prep salsa ahead for quick assembly.

Storage: Store shrimp, salsa, and sauce separately in the fridge for up to 3 days.

Variations:

Use grilled chicken or tofu instead of shrimp.Swap Greek yogurt for sour cream or avocado dressing.

Add black beans or quinoa for extra protein and fiber.