Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup corn (fresh or frozen)
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- 2 cups cooked white or brown rice
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine olive oil, garlic, smoked paprika, cumin, salt, and pepper to make the marinade.
- Coat shrimp in marinade and let rest for at least 15 minutes.
- Prepare corn salsa by mixing corn, red bell pepper, red onion, cilantro, lime juice, and salt.
- Preheat grill to medium-high heat (~400°F).
- Thread shrimp onto skewers and grill 2-3 minutes per side until pink and opaque.
- Whisk together mayonnaise, sour cream, garlic, lemon juice, salt, and pepper for creamy garlic sauce.
- Assemble bowls: rice first, then shrimp, corn salsa, and drizzle sauce on top.
- Serve immediately.
Notes
- Marinate shrimp and prepare corn salsa a few hours ahead for convenience.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Substitute mayonnaise with Greek yogurt for a lighter sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: main-dish
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 25
- Cholesterol: 200