Grilled Shrimp Bowl

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
1 cup long-grain rice (such as basmati or jasmine)
2 cups water
1/2 teaspoon salt
1 tablespoon olive oil (optional, for fluffier rice)
1 (15-ounce) can black beans, rinsed and drained
1/4 cup chopped red onion
1 tablespoon lime juice
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn, thawed
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 tablespoons lime juice
1 jalapeño, seeded and minced (optional, for extra heat)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ripe avocado
1/4 cup sour cream (or Greek yogurt for a healthier option)
2 tablespoons lime juice
2 tablespoons water (or more, to reach desired consistency)
1/4 teaspoon salt
1/4 teaspoon garlic powder
Shredded lettuce
Chopped tomatoes
Shredded cheese (cheddar, Monterey Jack, or cotija)
Hot sauce
Lime wedges

Instructions

Prepare the Shrimp: In a medium bowl, combine olive oil, minced garlic, smoked paprika, chili powder, cayenne pepper (if using), salt, pepper, and lime juice. Add shrimp and toss to coat. Cover and refrigerate for 15-30 minutes.
Cook the Rice: Rinse rice until water runs clear. In a medium saucepan, combine rice, water, salt, and olive oil (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork.
Prepare the Black Beans: In a medium bowl, combine rinsed and drained black beans, chopped red onion, lime juice, cumin, salt, and pepper. Stir well. Set aside.
Make the Corn Salsa: In a medium bowl, combine thawed corn, chopped red bell pepper, chopped red onion, chopped cilantro, lime juice, minced jalapeño (if using), salt, and pepper. Stir well. Set aside.
Create the Avocado Crema: In a blender or food processor, combine avocado, sour cream (or Greek yogurt), lime juice, water, salt, and garlic powder. Blend until smooth and creamy, adding more water as needed to reach desired consistency.
Grill the Shrimp: Preheat grill to medium-high heat. Thread shrimp onto skewers (optional). Grill for 2-3 minutes per side, or until pink and opaque.
Assemble the Bowls: Divide rice among bowls. Top with black beans, corn salsa, and grilled shrimp. Drizzle with avocado crema. Add optional toppings. Serve immediately.