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Meticulously layered Healthy Grilled Shrimp Bowl with dark charred grill marks on the shrimp and bright yellow corn kernels.

Healthy Grilled Shrimp Bowl with Garlic Cream Drizzle

This Healthy Grilled Shrimp Bowl features perfectly charred tail-on shrimp, fluffy steamed quinoa, and a vibrant corn salsa. Topped with a thick garlic cream drizzle and fanned avocado, it is a high-protein, visually stunning meal prep favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 lb (450g) Large Shrimp Peeled and deveined, tails left on
  • 1 tbsp (15ml) Neutral Oil High smoke point for grilling
  • 1 cup (185g) White Quinoa Dry
  • 1 cup (160g) Sweet Yellow Corn Cooked kernels
  • 1 can (425g) Black Beans Rinsed and drained
  • 1 cup (150g) Cherry Tomatoes Halved
  • 1 large Avocado Ripe, sliced into fanned wedges
  • 1/4 cup (40g) Red Onion Finely minced
  • 1/2 cup (120g) Greek Yogurt Plain, full fat
  • 2 cloves Garlic Grated or minced

Equipment

  • 1 Cast Iron Grill Pan Essential for charred grill marks.
  • 1 Medium Saucepan For steaming the quinoa.

Method
 

Preparation
  1. Simmer rinsed quinoa in 2 cups (480ml) water for 15 minutes. Let steam covered for 5 minutes until fluffy and light beige.
  2. Toss shrimp in oil and sear on a hot grill pan for 2 minutes per side until charred grill marks appear and centers are orange-pink.
  3. Mix corn, red onion, and cilantro in a small bowl with a splash of lime juice.
  4. Layer quinoa in a white ceramic bowl. Arrange shrimp, beans, tomatoes, corn salsa, and avocado wedges in neat clusters. Drizzle the thick garlic cream in a zig-zag pattern and garnish with cilantro flakes.

Notes

For the best char, pat the shrimp completely dry before oiling.
If the garlic sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzlable consistency.