Grilled Shrimp Avocado Corn Salsa (Recipe for Printing)
Grilled shrimp, avocado, corn salsa, and creamy sauce come together for a flavorful, vibrant bowl.
# What You Need:
→ For the Grilled Shrimp
01 -
1 pound large shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon ground cumin
05 -
1/2 teaspoon chili powder
06 -
1/4 teaspoon garlic powder
07 -
Salt and black pepper, to taste
→ For the Corn Salsa
08 -
1 1/2 cups corn kernels, fresh, frozen, or canned
09 -
1/4 cup red bell pepper, finely diced
10 -
1/4 cup green onions, chopped
11 -
2 tablespoons fresh cilantro, chopped
12 -
1 tablespoon fresh lime juice
13 -
Salt, to taste
→ For the Avocado Mash
14 -
2 ripe avocados
15 -
Salt and black pepper, to taste
16 -
1 tablespoon fresh lime juice
→ For the Creamy Sauce
17 -
1/2 cup mayonnaise or plain Greek yogurt
18 -
1 tablespoon fresh lime juice
19 -
1 teaspoon hot sauce, or to taste (optional)
20 -
1/2 teaspoon garlic powder
21 -
1/2 teaspoon smoked paprika
22 -
1 tablespoon fresh cilantro, chopped
23 -
Salt, to taste
→ For Serving
24 -
Cooked rice or quinoa, as desired
25 -
Fresh cilantro, chopped, for garnish
# How to Make It:
01 -
In a mixing bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss until evenly coated. Allow to marinate for 15 to 20 minutes.
02 -
In a separate bowl, mix corn, red bell pepper, green onions, cilantro, lime juice, and salt. Stir to combine and refrigerate until serving.
03 -
In another bowl, scoop out the avocados and mash with lime juice, salt, and pepper until creamy but still slightly chunky.
04 -
Whisk together mayonnaise or Greek yogurt, lime juice, hot sauce (if desired), garlic powder, smoked paprika, chopped cilantro, and salt. Add a splash of water if a thinner consistency is preferred.
05 -
Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side, until pink and lightly charred.
06 -
Spoon cooked rice or quinoa into each bowl. Top with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with fresh cilantro before serving.
# Extra Tips:
01 -
Chill the corn salsa in advance to intensify its flavor and keep all components fresh before serving.