Description
A delicious grilled shrimp dish served with a fresh avocado corn salsa and creamy sauce.
Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon chili powder (or cayenne for spiciness)
- 1 teaspoon cumin (optional)
- to taste salt
- to taste pepper
- 1 cup corn kernels (frozen is fine)
- 1 large avocado (ripe, with lime juice added after cutting)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons lime juice (or lemon juice if preferred)
- 1/2 cup mayonnaise (or low-fat/vegan)
- 1 clove minced garlic (fresh preferred)
- 2 tablespoons water (adjust for consistency)
- 1 tablespoon lemon juice (or lime juice)
Instructions
- Begin by tossing the peeled and deveined large shrimp in a mixing bowl with olive oil, chili powder, cumin, salt, and pepper. Let them marinate for about 10 minutes.
- In a separate bowl, combine the corn kernels, diced avocado, halved cherry tomatoes, and finely chopped red onion. Drizzle with fresh lime juice and mix gently.
- Whisk together mayonnaise, minced garlic, water, and lemon juice in a small bowl, adjusting with water for desired consistency.
- Preheat your grill to medium-high heat (around 400°F). Grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
- Serve a base of cooked rice or quinoa in each bowl, stack grilled shrimp on top, add avocado corn salsa, and drizzle with creamy sauce.
Notes
- This recipe can be adjusted for spice by using more or less chili powder.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Serve immediately for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg