Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa or cauliflower rice (for low carb option)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, sliced
- Fresh cilantro leaves for garnish
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon honey (optional for sweetness)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Marinate the shrimp in olive oil, paprika, garlic powder, salt, and pepper.
- Preheat your grill to medium-high heat and grill the shrimp for 2-3 minutes per side until pink.
- Combine Greek yogurt, chopped cilantro, lime juice, honey, and garlic in a blender to make the sauce.
- Chill the sauce for at least 15 minutes.
- Assemble the bowls with quinoa or cauliflower rice, topped with grilled shrimp, cherry tomatoes, cucumber, avocado, and drizzle with creamy cilantro sauce.
Notes
- Store leftovers separately in airtight containers for up to 2 days.
- Reheat shrimp gently on a skillet before serving with fresh sauce.
- Customize with toppings like radishes or feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg