Description
A vibrant grilled shrimp bowl featuring lime-kissed shrimp, creamy garlic yogurt, and a crunchy avocado-corn salsa, perfect for summer cookouts or quick weeknight dinners.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 cup corn kernels (fresh, frozen and thawed, or canned drained)
- 1 small red onion, finely chopped
- ½ cup cherry tomatoes, halved
- ½ cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Juice of 1 lime (plus extra to finish)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Pat the shrimp dry. In a medium bowl, toss shrimp with the olive oil, lime juice, salt, and black pepper. Let sit for 8-10 minutes.
- In a separate bowl, fold together the corn, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro. Squeeze lime juiceover and season with salt and pepper.
- In a small bowl, whisk together Greek yogurt, minced garlic, and salt. Thin with water or lime juice if desired.
- Heat a grill or grill pan over medium-high. Oil lightly and grill shrimp for 2-3 minutes per side until pink and opaque.
- Assemble the bowls by placing grilled shrimp, spooning over salsa, drizzling with garlic yogurt sauce, and garnishing with cilantro and lime wedges.
Notes
Best when fresh. Store shrimp, salsa, and sauce separately in airtight containers. Use cooked shrimp within 2-3 days; salsa with avocado is best within 24 hours.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American