Description
A fresh, light, and filling meal featuring quick-grilled shrimp, creamy avocado, sweet corn, and a bright squeeze of lime. Perfect for hot summer nights!
Ingredients
For the Shrimp
- 1 pound Shrimp (peeled and deveined) (medium or large shrimp are easiest to grill)
- 1 tablespoon Olive oil (helps seasoning stick and keeps shrimp from drying out)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 lime Lime (juice for brightness, wedges for serving)
For the Avocado Corn Salsa
- 1 cup Corn (fresh, grilled, or thawed frozen corn works)
- 1 medium Avocado (ripe but not mushy)
- 1/2 medium Red onion (adds bite and crunch)
- 1/2 cup Cherry tomatoes or diced tomato (juicy and colorful)
- 1 jalapeno Jalapeno (optional if you want heat)
- 1 tablespoon Cilantro (optional, can be substituted with extra lime)
- 1 lime Lime juice
- 1 pinch Salt
For the Base
- Your base (rice, quinoa, cauliflower rice, or greens)
Instructions
Preparation
- Pat shrimp dry with paper towels. Toss with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and a squeeze of lime. Let it sit while you prep the salsa.
- In a bowl, combine corn, diced avocado, red onion, tomatoes, cilantro, jalapeno if using, lime juice, and a pinch of salt. Taste and adjust lime and salt if necessary.
Grilling
- Preheat your grill or grill pan to medium-high. Grill shrimp for about 1 to 2 minutes per side until they turn pink and curl into a loose C shape.
Assembly
- Add your base to a bowl, pile on the grilled shrimp, spoon over the avocado corn salsa, and finish with lime. Serve with Greek yogurt mixed with lime and hot sauce if desired.
Notes
For a buffet style meal, set everything out and let guests build their own bowls. If someone dislikes cilantro, just skip it and add extra lime.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: American, Mediterranean