Introduction
Hey there, Angel Recipes fans! Ready to transform simple ingredients into a vibrant, flavour-packed lunch that’ll transport you straight to the Caribbean? This Grilled Shrimp Bowl is your ticket to sunshine on a plate, and it’s easier than you think! We’re talking juicy grilled shrimp, creamy avocado, a zesty corn salsa, and a dreamy sauce that pulls it all together. Get ready for a taste of paradise!
Why This Works
This recipe is a winner because it’s a delicious balance of flavors and textures. The sweet corn salsa dances with the savory grilled shrimp, the creamy avocado adds richness, and the light sauce ties everything together beautifully. It’s also super easy to make – perfect for a busy weeknight or a fun weekend lunch! Plus, it’s packed with fresh, healthy ingredients, making it a guilt-free treat.
Key Ingredients
- 🍤 1 lb large shrimp, peeled and deveined
- 🥑 1 ripe avocado, diced
- 🌽 1 cup frozen corn, thawed
- 🍅 ½ cup chopped red onion
- 🌶️ ½ cup chopped red bell pepper
- 🍋 2 tablespoons lime juice
- 🌿 1 tablespoon chopped cilantro
- 🥛 ½ cup sour cream or Greek yogurt
- 🥛 ½ cup mayonnaise
- 🌶️ ½ teaspoon cayenne pepper (optional)
- 🧂 Salt and pepper to taste
Instructions
1️⃣ Prepare the Shrimp: Pat the shrimp dry with paper towels. Season generously with salt and pepper.
2️⃣ Grill the Shrimp: Heat your grill pan or outdoor grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
3️⃣ Make the Corn Salsa: In a medium bowl, combine the thawed corn, red onion, red bell pepper, lime juice, and cilantro. Season with salt and pepper to taste.
4️⃣ Prepare the Creamy Sauce: In a small bowl, whisk together the sour cream (or Greek yogurt), mayonnaise, and cayenne pepper (if using). Season with salt and pepper to taste.
5️⃣ Assemble the Bowls: Divide the diced avocado among four bowls. Top with the grilled shrimp and corn salsa. Drizzle generously with the creamy sauce.
Handy Tips
- For extra flavor, marinate the shrimp in a little lime juice and cilantro for 30 minutes before grilling.
- If you don’t have a grill pan, you can cook the shrimp in a skillet over medium-high heat.
- Feel free to adjust the amount of cayenne pepper to your liking.
- If you prefer a spicier salsa, add a diced jalapeño pepper.
Heat Control
Grilling the shrimp at medium-high heat ensures they cook quickly and evenly without burning. If your grill is too hot, the shrimp will char on the outside before cooking through on the inside. If it’s too low, they’ll become tough. Keep a close eye on them!
Crunch Factor
The crunch in this bowl comes from the slightly charred shrimp and the fresh red bell pepper and red onion in the salsa. The creamy avocado and sauce provide a lovely contrast in texture.
Pro Kitchen Tricks
- For even faster cooking, butterfly the shrimp before grilling.
- For a smoky flavor, grill the corn kernels alongside the shrimp.
- Add a handful of black beans to the salsa for extra protein and fiber.
Storage Tips
Store leftover shrimp bowls in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but it will still be delicious.
Gift Packaging Ideas
This makes a fantastic lunch for potlucks or work gatherings. Package individual bowls in clear plastic containers with lids, or use attractive reusable containers. Add a personalized label or a sprig of fresh cilantro for an extra touch.
Flavor Variations
🌟 Mango Salsa: Substitute diced mango for some of the corn in the salsa for a tropical twist.
🌟 Spicy Shrimp: Add a pinch of chili powder or chipotle powder to the shrimp marinade for extra heat.
🌟 Avocado Crema: Use a blend of avocado and sour cream/Greek yogurt for a richer, creamier sauce.
🌟 Grilled Pineapple: Add grilled pineapple chunks to the bowl for a sweet and tangy element.
Troubleshooting
- Shrimp is overcooked: Reduce the grilling time and keep a closer eye on the shrimp. Overcooked shrimp will become tough and rubbery.
- Salsa is too watery: Allow the corn to drain well before adding it to the salsa. You can also add a little more red onion or bell pepper to absorb excess moisture.
- Sauce is too thin: Add a tablespoon or two of Greek yogurt or sour cream to thicken it.
FAQ
- Can I use pre-cooked shrimp? Yes, but be careful not to overcook them while grilling. Just warm them through on the grill for a minute or two to heat them up and add some char.
- Can I make this ahead of time? Yes, prepare the salsa and sauce ahead of time, and grill the shrimp just before serving.
- What can I substitute for sour cream or Greek yogurt? Plain yogurt or crème fraîche will also work well.
- Can I add other vegetables to the bowl? Absolutely! Diced cucumber, cherry tomatoes, or shredded carrots would all be delicious additions.
Conclusion
We hope you enjoyed this recipe for Grilled Shrimp Bowl with Avocado, Corn Salsa & Creamy Sauce! It’s a quick, healthy, and incredibly flavorful lunch or light dinner that’s perfect for any occasion. Share your creations with us on social media using #AngelRecipesCaribbeanBowl – we can’t wait to see your beautiful bowls! Enjoy!