Description
A high-protein, 25-minute meal featuring smoky grilled shrimp, tangy avocado corn salsa, and a silky garlic sauce over rice or quinoa. Perfect for weeknight dinnertime with vibrant textures and bold flavors.
Ingredients
1 lb large shrimp (peeled and deveined)
2 tablespoons olive oil (divided use)
1 teaspoon cajun seasoning
1 cup cooked white rice or quinoa
1 avocado (diced)
1 cup sweet corn kernels
1 red onion (finely chopped)
Juice of 1 lime
1 clove garlic (minced)
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons milk (dairy or non-dairy)
salt to taste
Instructions
Heat 1 tablespoon olive oil in a grill pan or on the stovetop. Season shrimp with cajun seasoning and grill 2-3 minutes per side until slightly charred.
Toast 1/2 tablespoon olive oil for the rice/quinoa if desired (optional for extra depth of flavor).
Combine avocado, corn, red onion, lime juice, and minced garlic in a bowl for the salsa.
Whisk mayonnaise, Greek yogurt, milk, and a pinch of salt for the creamy garlic sauce.
Assemble bowls with warm rice/base, grilled shrimp, avocado salsa, and a generous drizzle of sauce.
Notes
Substitute quinoa for rice for a gluten-free option
Prep components ahead of time (salsa can be made 1 day in advance)
The garlic sauce stores well in the fridge for 3-4 days and works with other dishes
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 180mg