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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
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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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