Ingredients
Method
Marinate the Shrimp: In a mixing bowl, combine the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Toss to coat evenly and let marinate for 15-20 minutes.
Prepare the Corn Salsa: In a separate bowl, mix the diced avocado, corn kernels, red onion, jalapeño, cilantro, and lime juice. Gently fold the ingredients together until well combined. Season with salt to taste. Set aside.
Grill the Shrimp: Preheat the grill or a grill pan over medium-high heat. Once hot, add the marinated shrimp and grill for about 2-3 minutes on each side until they are pink and opaque, being careful not to overcook.
Assemble the Bowls: In serving bowls, start with a base of cooked quinoa. Top with the grilled shrimp and a generous serving of the avocado and corn salsa.
Final Touch: Drizzle with additional lime juice and sprinkle with extra cilantro if desired.
Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 4