Description
A flavorful and quick meal featuring grilled shrimp, creamy avocado, and a zesty corn salsa, perfect for busy weeknights.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup corn kernels (grilled or sautéed)
- 1/4 cup finely diced red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp lime juice (divided)
- 1 avocado
- 1/4 cup Greek yogurt or mayonnaise
- 1 tbsp chipotle sauce or sriracha
- 2 cups cooked rice, quinoa, or chopped greens (for serving)
Instructions
- In a mixing bowl, combine shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Let marinate for 15 minutes.
- Heat a grill pan or outdoor grill to medium-high. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
- In a bowl, mix grilled corn, red onion, cilantro, 1 tablespoon lime juice, salt, and pepper to make the salsa. Set aside.
- In a small bowl, mash the avocado with 1 tablespoon lime juice and a pinch of salt.
- For the sauce, stir together Greek yogurt or mayo with chipotle sauce or sriracha until smooth and creamy.
- Assemble each bowl starting with rice or greens. Add grilled shrimp, corn salsa, mashed avocado, and drizzle with the creamy sauce. Garnish with extra cilantro if desired.
Notes
- For extra flavor, add some lime zest to the salsa.
- This dish can be served warm or cold.
- Use quinoa for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 190mg