Description
A quick and bright bowl featuring smoky grilled shrimp, creamy avocado, and a crisp corn salsa, perfect for warm evenings and light lunches.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1/4 red onion, finely diced
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh cilantro for garnish
- Optional base ideas: cooked rice, quinoa, or mixed salad greens
Instructions
- Preheat grill to medium-high heat (about 400–450°F). If using wooden skewers, soak them for 20–30 minutes.
- In a medium bowl, combine diced avocado, corn, red onion, cherry tomatoes, lime juice, olive oil, and a pinch of salt and pepper. Gently toss to coat.
- Thread shrimp onto skewers, leaving space between each for heat circulation.
- Oil the grill grates lightly and grill shrimp for 2–3 minutes per side until they turn pink and opaque.
- Remove shrimp from heat and let rest for 1–2 minutes.
- To serve, place your choice of base in bowls, arrange grilled shrimp on top, spoon corn-avocado salsa over, and garnish with cilantro and a lime wedge.
Notes
Avoid overcooking shrimp, which can become rubbery. Keep components separate for meal prep. For a spicy kick, add jalapeño to the salsa.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican