Grilled Shrimps Bowl

Ingredients

For the bowl

450 g shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and black pepper to taste

2 cups sweet corn (fresh or frozen, cooked)

1 ripe avocado, sliced

1/3 cup red onion, finely diced

1/3 cup tomatoes or bell peppers, finely chopped

2 tablespoons fresh cilantro or parsley, chopped

Creamy green sauce

1/2 cup plain Greek yogurt

1/4 cup fresh herbs (cilantro or parsley)

Juice of 1/2 lime

1 tablespoon olive oil

1 small garlic clove

Salt to taste

Directions

Method
I start by tossing the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. A hot pan or grill is key—I cook the shrimp quickly until nicely charred on both sides but still juicy inside. In a bowl, I layer the warm corn first, then scatter over red onion and tomatoes. The shrimp go on top, followed by creamy avocado slices.
For the sauce, I blend the yogurt, herbs, lime juice, olive oil, garlic, and salt until smooth and pourable. I drizzle it generously over the bowl and finish with fresh herbs. It’s the kind of meal that looks impressive but comes together fast.

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