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In a bowl, toss shrimp with olive oil, garlic powder, paprika, cumin, chili powder, salt, and pepper.
Grill or sauté on medium-high heat for 2–3 minutes per side until pink and cooked through. Set aside.
Make the Salsa:
In a bowl, combine diced avocado, corn, tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper. Mix gently.
Make the Creamy Sauce:
Whisk together yogurt (or sour cream), mayonnaise, lime juice, garlic powder, salt, and pepper.
Assemble the Bowls:
Divide rice or quinoa among serving bowls. Top with grilled shrimp, spoon over avocado corn salsa, and drizzle with the creamy sauce.
Serving and Storage Tips
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