Shrimp Avocado Bowl (Printable Version)
# What You’ll Need:
→ Shrimp
01 -
A pinch of ground black pepper (about 0.25 tsp)
02 -
0.5 tsp garlic powder
03 -
1 tsp paprika
04 -
15 ml of olive oil
05 -
450 g of large, cleaned shrimp (shells removed)
06 -
Optional: 0.25 tsp cayenne pepper for some heat
07 -
A small pinch of salt (or 0.25 tsp)
→ Corn Salsa
08 -
Salt (adjust to your taste)
09 -
Juice from 1 lime
10 -
Chopped jalapeño, without seeds (optional)
11 -
10 g of freshly chopped cilantro
12 -
80 g of diced red onion
13 -
Thawed frozen corn, about 160 g
→ Creamy Sauce
14 -
Use 0.25 tsp salt to season
15 -
Finely minced garlic (1 clove)
16 -
Half a lemon, freshly squeezed for juice (15 ml)
17 -
10 g of cilantro, finely chopped
18 -
60 ml sour cream
19 -
120 ml mayonnaise
20 -
Black pepper, 0.25 tsp
→ Bowl Assembly
21 -
Green onions, chopped, to sprinkle on top
22 -
Use cooked rice depending on how much you need
23 -
A few slices of fresh avocado
24 -
Sprinkle sesame seeds to decorate
# Steps to Follow:
01 -
Mix together the shrimp, some oil, paprika, garlic powder, and a bit of salt. Add black and cayenne pepper too, then stir it all around until coated well.
02 -
Combine cilantro, diced onion, thawed corn, and seeded jalapeño (if using) in a bowl. Stir gently with lime juice and a pinch of salt, then let it sit so flavors blend.
03 -
Set your grill pan to medium heat. Toss the shrimp on and cook for a couple of minutes each side—just until they turn pink and don’t look raw anymore.
04 -
In a smaller bowl, whisk mayo, sour cream, minced garlic, lemon juice, cilantro, and a dash of salt and pepper until it's creamy and smooth.
05 -
Put some warm rice in each serving bowl. Add the grilled shrimp, salsa, and avocado slices on top. Pour over the creamy sauce, then sprinkle sesame seeds and green onions to finish.
# Additional Notes:
01 -
Add a little more cayenne or crushed chilies if you like it spicy.
02 -
Pair with soup or salad for a nice, balanced meal.