Grilled Shrimp Avocado Corn (Printable)
Smoky grilled shrimp paired with bright avocado corn salsa over fluffy rice for a satisfying, healthy meal.
# What You Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ For the Avocado Corn Salsa
09 - 2 ripe avocados, diced
10 - 1 cup cooked corn kernels
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup finely diced red onion
13 - 1/4 cup chopped fresh cilantro
14 - 1 jalapeño, seeded and finely chopped
15 - Juice of 1 lime
16 - 1/2 tsp salt
→ To Serve
17 - 2 cups cooked rice
18 - Lime wedges
19 - Additional fresh cilantro for garnish
# How to Make It:
01 - Combine the olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add the shrimp and toss until evenly coated. Let marinate for at least 10 minutes.
02 - Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until opaque and lightly charred. Remove from heat and set aside.
03 - While the shrimp grills, combine the diced avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Toss gently to combine without mashing the avocado.
04 - Divide the cooked rice among four bowls. Arrange the grilled shrimp on top of each portion and spoon a generous amount of avocado corn salsa over the shrimp. Garnish with lime wedges and extra cilantro.
05 - Serve the bowls right away while the shrimp is warm and the salsa is at its freshest.
# Expert Tips:
01 -
- The smoky char on the shrimp pairs with cool salsa in a way that feels like a restaurant dish but takes thirty minutes flat
- It naturally hits gluten free and dairy free without ever feeling like you are missing something
02 -
- Do not marinate the shrimp for more than thirty minutes or the acid will start breaking down the proteins and give you a mushy texture
- Make the salsa right before serving because avocado oxidizes fast and nobody wants brown salsa on a beautiful bowl
03 -
- Dry the shrimp completely with paper towels before marinating because moisture is the number one enemy of a good sear
- A light drizzle of hot sauce over the finished bowl adds a layer of heat that the jalapeño alone cannot match