Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 avocados, diced
- 2 cups corn (fresh or frozen)
- 1 red onion, finely chopped
- 1 jalapeño, minced
- 1 lime, juiced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Optional toppings: cilantro, feta cheese, or chopped green onions
Instructions
- Start by rinsing the shrimp under cold water. In a mixing bowl, combine the shrimp with olive oil, lime juice, salt, and pepper, ensuring each shrimp is evenly coated. Allow the shrimp to marinate for about 15 minutes to infuse flavor.
- In a skillet over medium heat, sauté corn until lightly charred. Add in chopped red onion and jalapeño, stirring for an additional 2-3 minutes. Remove from heat and mix in lime juice, and a pinch of salt.
- While the shrimp is marinating and the corn salsa is being prepared, slice the avocados into halves, removing the pits, and scoop out the flesh. Dice the avocado into cubes.
- Preheat the grill to medium-high. Grill the marinated shrimp for about 2-3 minutes on each side, or until they turn opaque and develop char marks. To assemble your bowl, add a base of rice or leafy greens, then top with grilled shrimp, corn salsa, and diced avocado. Drizzle with a creamy sauce of your choice.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep the corn salsa and diced avocado separate to avoid browning.
- Reheat the grilled shrimp in the oven or skillet before serving again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 200mg