Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup fresh corn kernels or frozen, thawed
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: hot sauce or sour cream for serving
Instructions
- Prepare the Corn Salsa: Combine corn, cherry tomatoes, red onion, lime juice, salt, and pepper in a bowl. Mix well and set aside.
- Marinate the Shrimp: Mix olive oil, smoked paprika, garlic powder, salt, and pepper in a small bowl. Toss shrimp in marinade and let sit for 10-15 minutes.
- Grill the Shrimp: Heat grill or grill pan to medium-high. Cook shrimp 2-3 minutes per side until pink and cooked through.
- Assemble the Bowls: Divide avocado slices into bowls. Top with grilled shrimp and spoon corn salsa over. Garnish with cilantro and lime wedges.
Notes
- Use high-quality, fresh shrimp for best flavor.
- Enhance salsa with chopped jalapeños or mango for variation.
- Add other vegetables like cucumber or radishes as desired.
- Serve immediately or store separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 165 mg