Name: Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Garlic Sauce
Ingredients: 1 pound large shrimp (20-25 count), peeled and deveined (leave the tails on if you want something to grab onto); 2 tablespoons olive oil; 3 garlic cloves, minced (or more, I won’t judge); 1 teaspoon smoked paprika; 1/2 teaspoon cumin; Pinch of cayenne (optional if you like heat); Juice of 1/2 lime; Salt and pepper to taste; Wooden skewers for grilling (soak these in water for 30 minutes first unless you enjoy the excitement of flaming skewers); 2 ears fresh corn (or 1 1/2 cups frozen corn, thawed); 1 red bell pepper, diced small; 1/2 red onion, finely diced (soak in cold water for 5 minutes if you don’t want dragon breath); 1 jalapeño, seeds removed and minced (leave some seeds if you like it spicy); Handful of fresh cilantro, chopped (unless you’re one of those “cilantro tastes like soap” people); Juice of 1 lime; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 teaspoon honey (the secret ingredient that makes everything pop); 1/2 cup plain Greek yogurt (full fat is best here); 2 tablespoons mayo (the real stuff, not the light version); 2-3 garlic cloves, grated or very finely minced; 1 tablespoon olive oil; Juice of 1/2 lime; 1/4 teaspoon cumin; Salt and pepper to taste; 1-2 tablespoons water to thin it out; 3 cups cooked grain of choice (rice, quinoa, farro, whatever you’re into); 2 ripe avocados, sliced or diced; 2 cups chopped romaine or mixed greens; 1/4 cup crumbled cotija or feta cheese (optional but so worth it)

Description

So I went to this amazing beachside taco joint last summer and had this ridiculous shrimp bowl that I couldn’t stop thinking about. After like three attempts to recreate it at home (and one small grilling disaster we don’t talk about), I finally nailed it. It’s basically a flavor explosion in a bowl – juicy grilled shrimp with a little char, sweet and spicy corn salsa, creamy avocado, and this garlic sauce that’s so good you’ll want to put it on everything. It’s fresh, it’s filling, and it makes you feel like you’re on vacation even when you’re just in your kitchen on a Tuesday night.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp (20–25 count), peeled and deveined (leave the tails on if you want something to grab onto)
2 tablespoons olive oil
3 garlic cloves, minced (or more, I won’t judge)
1 teaspoon smoked paprika
1/2 teaspoon cumin
Pinch of cayenne (optional if you like heat)
Juice of 1/2 lime
Salt and pepper to taste
Wooden skewers for grilling (soak these in water for 30 minutes first unless you enjoy the excitement of flaming skewers)

For the Corn Salsa:

2 ears fresh corn (or 1 1/2 cups frozen corn, thawed)
1 red bell pepper, diced small
1/2 red onion, finely diced (soak in cold water for 5 minutes if you don’t want dragon breath)
1 jalapeño, seeds removed and minced (leave some seeds if you like it spicy)
Handful of fresh cilantro, chopped (unless you’re one of those “cilantro tastes like soap” people)
Juice of 1 lime
1 tablespoon olive oil
Salt and pepper to taste
1/2 teaspoon honey (the secret ingredient that makes everything pop)

For the Creamy Garlic Sauce:

1/2 cup plain Greek yogurt (full fat is best here)
2 tablespoons mayo (the real stuff, not the light version)
2–3 garlic cloves, grated or very finely minced
1 tablespoon olive oil
Juice of 1/2 lime
1/4 teaspoon cumin
Salt and pepper to taste
1–2 tablespoons water to thin it out

For the Bowls:

3 cups cooked grain of choice (rice, quinoa, farro, whatever you’re into)
2 ripe avocados, sliced or diced
2 cups chopped romaine or mixed greens
1/4 cup crumbled cotija or feta cheese (optional but so worth it)
Lime wedges for serving
Hot sauce for serving (because some like it hot)
Extra cilantro for garnish