🍤🥑 Shrimp Power Bowl with Avocado & Zesty Corn Salsa
🧂 Ingredients
For the Shrimp:
-
1 lb (450g) large shrimp, peeled and deveined
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
1/2 tsp cumin
-
1/2 tsp garlic powder
-
Salt & pepper to taste
-
Juice of 1/2 lime
For the Zesty Corn Salsa:
-
1 cup corn kernels (fresh, canned, or grilled)
-
1/2 cup cherry tomatoes, halved
-
1/4 cup red onion, finely chopped
-
1 jalapeño, minced (optional)
-
Juice of 1 lime
-
1/4 cup chopped cilantro
-
Salt & pepper to taste
For the Bowl Base:
-
1 cup cooked quinoa, brown rice, or cauliflower rice
-
1 ripe avocado, sliced or cubed
-
1/2 cup black beans (rinsed and drained)
-
Mixed greens or shredded lettuce (optional)
🔥 Instructions
1. Cook the Shrimp:
-
In a bowl, toss shrimp with olive oil, lime juice, and seasonings.
-
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side, until pink and opaque. Set aside.
2. Make the Corn Salsa:
-
Combine corn, tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix well and chill until ready to use.
3. Assemble the Bowl:
-
In a serving bowl, layer your base (quinoa, rice, or greens).
-
Top with shrimp, black beans, avocado, and a generous scoop of corn salsa.
-
Optional: drizzle with hot sauce, a lime wedge, or a light cilantro-lime crema.
🧊 Meal Prep Tips:
-
Keep the shrimp and salsa in separate containers.
-
Assemble bowls fresh each day to prevent soggy ingredients.
-
Store up to 3 days in the fridge.