Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) smoked paprika
  • ½ tsp (1g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ⅛ tsp (0.5g) cayenne pepper
  • 2 cups (160g) corn kernels
  • 1 large (150g) avocado, diced
  • ¼ cup (50g) red onion, finely diced
  • 1 jalapeño, seeded and minced
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 tbsp (15ml) lime juice
  • ½ tsp (3g) salt
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lime juice
  • 2 cloves (6g) garlic, minced into a paste
  • 1 tbsp (15ml) olive oil
  • 0.5g salt and pepper
  • 3 cups (450g) cooked quinoa or brown rice
  • 2 cups (60g) baby spinach or shredded kale

Instructions:

  1. In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, pepper, and cayenne until evenly coated. In a second bowl, combine the corn, diced avocado, red onion, jalapeño, cilantro, and lime juice; toss gently to avoid mashing the avocado.
  2. Heat your grill or skillet over medium-high heat. Place shrimp in a single layer. Sear for 2–3 minutes per side until they are opaque and have a distinct charred edge. Remove immediately from heat.
  3. While the shrimp are searing, combine Greek yogurt, lime juice, minced garlic, olive oil, and seasoning in a small bowl. Whisk vigorously until the texture is smooth and velvety.
  4. Divide the cooked grains (and greens, if using) among four bowls. Top each with a generous scoop of avocado corn salsa and a handful of grilled shrimp. Drizzle the creamy garlic sauce over the top and garnish with extra cilantro.