Description
A fresh and vibrant grilled shrimp bowl topped with homemade avocado corn salsa, perfect for summer meals.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Cooked rice or quinoa, for serving
- Fresh cilantro, for garnish
Instructions
- Preheat your grill to medium-high heat.
- Toss the shrimp in olive oil and season with salt and pepper. Place the shrimp on the grill and cook them for about 2-3 minutes on each side, or until they’re cooked through.
- Combine the diced avocado, corn, halved cherry tomatoes, diced red onion, lime juice, and a sprinkle of salt and pepper in a bowl to make the salsa.
- Serve the grilled shrimp atop a bed of cooked rice or quinoa. Generously top with avocado corn salsa and finish with fresh cilantro.
Notes
For best flavor, serve the avocado corn salsa fresh. Customize the salsa by adding diced jalapeños or feta cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg
Keywords: grilled shrimp, avocado corn salsa, summer recipe, healthy meal, quick dinner