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.
