Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup fresh corn kernels (or frozen if out of season)
- 1 cup cherry tomatoes, halved
- 1 small red onion, diced
- 1 jalapeño, finely chopped (optional for spice)
- Fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Mixed greens or rice, for serving
Instructions
- Marinate the shrimp in a mixture of olive oil, lime juice, chili powder, cumin, salt, and pepper. Let sit for 15-20 minutes.
- Preheat grill to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred. Remove from grill and set aside.
- Prepare the corn salsa by combining corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
- In each bowl, place a bed of greens or rice. Top with sliced avocado, then arrange grilled shrimp over it. Spoon generous amounts of corn salsa on top, garnish with additional cilantro if desired.
Notes
- For best flavor, marinate the shrimp at least 15 minutes before grilling.
- Serve immediately for optimal freshness, especially the avocado.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Prior to serving, assemble the bowls to keep ingredients fresh and maintain textures.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 grams
- Sodium: 520 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 7 grams
- Protein: 25 grams
- Cholesterol: 150 mg