Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) smoked paprika
  • ½ teaspoon (2.5 ml) garlic powder
  • ¼ teaspoon (1.25 ml) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 2 ripe avocados
  • ¼ cup (60 ml) chopped cilantro
  • 2 tablespoons (30 ml) lime juice, freshly squeezed
  • 1 tablespoon (15 ml) red onion, finely diced
  • 1 clove garlic, minced
  • Pinch of salt
  • 2 tablespoons (30 ml) water (or more, to desired consistency)
  • 2 cups (400g) cooked quinoa, brown rice, or mixed greens
  • ½ cup (75g) corn kernels, fresh or frozen (thawed)
  • ½ cup (75g) black beans, rinsed and drained
  • ½ cup (50g) cherry tomatoes, halved
  • 1 green onion, thinly sliced (for garnish)
  • Optional: Hot sauce (for serving)

Instructions:

  1. Combine shrimp with olive oil, paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Marinate for at least 10 minutes.
  2. Mash avocados in a bowl. Stir in cilantro, lime juice, red onion, garlic, salt, and water until desired consistency is reached.
  3. Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side, or until pink and opaque.
  4. Divide cooked quinoa/rice/greens between two bowls. Top with corn, black beans, and cherry tomatoes.
  5. Arrange grilled shrimp on top of the bowls. Dollop generously with zesty avocado sauce.
  6. Garnish with sliced green onions and a drizzle of your favorite hot sauce (if desired). Serve immediately.