Description
A delicious grilled shrimp dish topped with fresh avocado and a zesty corn salsa.
Ingredients
Scale
- 1 pound large shrimp, shelled and deveined
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 ripe avocado, diced
- 1 cup corn kernels (fresh or canned)
- 1 medium red onion, finely chopped
- 1 medium tomato, diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ cup sour cream (or Greek yogurt)
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon chili powder (optional)
Instructions
- In a large bowl, combine shrimp with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- In a separate bowl, mix together corn, red onion, tomato, cilantro, and lime juice. Season with salt and pepper, and set aside.
- In another small bowl, whisk together sour cream, minced garlic, lemon juice, and chili powder (if using). Adjust seasoning to taste.
- Preheat a grill or grill pan over medium-high heat. Add shrimp and grill for 2-3 minutes on each side until they turn pink and opaque.
- In serving bowls, start with a base layer of diced avocado. Add the grilled shrimp on top, followed by a generous portion of corn salsa.
- Spoon the creamy garlic sauce over the assembled ingredients.
- Optionally, you can garnish the bowls with extra cilantro or lime wedges for added flavor.
Notes
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 200mg