Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnishing
- Optional: jalapeƱo slices for extra heat
Instructions
- Marinate the shrimp with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper; let sit for at least 15 minutes.
- Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and slightly charred. Set aside.
- In a bowl, combine corn kernels, cherry tomatoes, and lime juice. Add a pinch of salt and chopped cilantro, stir well.
- Assemble bowls by dividing diced avocados among them, top with grilled shrimp, and spoon the corn salsa over. Garnish with cilantro and lime juice; serve immediately.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture.
- Thaw frozen shrimp and pat dry before marinating and grilling.
- Feel free to add jalapeƱo slices for extra spice or herbs like basil or mint to the salsa.
- Consume leftovers within 1-2 days, storing components separately in airtight containers.
- For a more filling meal, serve with quinoa, brown rice, or black beans.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 180mg