Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) smoked paprika
  • ½ teaspoon (2.5g) garlic powder
  • ¼ teaspoon (1.25g) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 ripe avocado
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) cilantro, chopped
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) water (or more, to thin)
  • 1 clove garlic, minced
  • Pinch of salt and freshly ground black pepper
  • 1 cup (180g) cooked quinoa (or rice, farro, etc.)
  • 1 cup (100g) cherry tomatoes, halved
  • 1 cup (85g) corn kernels, fresh or frozen (thawed)
  • ½ cup (50g) black beans, rinsed and drained
  • ½ cup (50g) red onion, thinly sliced
  • Optional toppings: crumbled feta cheese, chopped scallions, sriracha

Instructions:

  1. Toss shrimp with olive oil, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
  2. Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side, or until pink and opaque. Visual cue: They should curl into a C shape.
  3. Combine all dressing ingredients in a blender or food processor. Blend until smooth and creamy, adding water as needed to reach desired consistency.
  4. Divide cooked quinoa, cherry tomatoes, corn, black beans, and red onion between two bowls.
  5. Top each bowl with grilled shrimp and drizzle generously with zesty avocado dressing.
  6. Garnish with crumbled feta, chopped scallions, and a drizzle of sriracha, if desired.
  7. Serve immediately.