Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 cups fluffy rice (or quinoa)
- 1 cup corn, grilled or cooked
- 1 avocado, diced
- 1/4 cup fresh cilantro
- 1 jalapeño, seeded
- 1 lime, juiced
- 1/4 cup mayonnaise or Greek yogurt
- Salt, to taste
- 1 clove garlic
- 1 tbsp honey (optional)
- Olive oil, for grilling
- Tortilla strips (optional, for crunch)
Instructions
- Prepare the shrimp by patting dry and tossing with olive oil, salt, and pepper.
- Preheat the grill to high heat.
- Grill the shrimp for about 2 minutes on each side until pink and opaque.
- In a blender, combine cilantro, jalapeño, lime juice, mayonnaise or Greek yogurt, garlic, honey, and salt to taste. Blend until smooth.
- Assemble the bowls: Start with rice or quinoa, top with grilled shrimp, corn, and diced avocado.
- Drizzle the cilantro dressing over the bowls and add tortilla strips if desired.
- Mix and enjoy your customized bowl!
Notes
Feel free to customize your bowl with different proteins or vegetables. Leftovers last 1-2 days in the fridge; keep dressing separate to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 180mg
Keywords: grilled shrimp, summer bowl, avocado salad, cilantro dressing, healthy dinner