Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
For the Corn Salsa:
1 cup frozen corn, thawed
1/2 cup diced red onion
1/4 cup chopped cilantro
1 jalapeño, seeded and minced (optional)
1 lime, juiced
Salt to taste
For the Creamy Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Bowl:
1 avocado, sliced
Sesame seeds, for garnish
Chopped green onions, for garnish
Instructions:
Prep the Shrimp: In a bowl, combine shrimp, olive oil, paprika, garlic powder, salt, pepper, and cayenne pepper (if using). Toss to coat.
Make the Corn Salsa: Combine corn, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Mix gently and set aside.
Grill the Shrimp: Grill the shrimp over medium heat for 2-3 minutes per side, or until cooked through.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, cilantro, lime juice, garlic, salt, and pepper.
Assemble the Bowls: Divide cooked rice between bowls. Top with grilled shrimp, mango salsa, avocado slices, and drizzle with Creamy Sauce. Garnish with sesame seeds and chopped green onions.
Tips & Tweaks:
Spice it up: Add more cayenne pepper or a pinch of red pepper flakes to the shrimp marinade.
Make it a meal: Serve the bowls with a side salad or soup.