Description
A colorful and nutritious bowl featuring grilled shrimp, creamy avocado, and fresh corn salsa, perfect for a quick weeknight dinner.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1 ripe avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
- Combine shrimp with olive oil, chili powder, cumin, salt, and black pepper in a bowl. Toss to coat the shrimp evenly.
- Create the avocado corn salsa by mixing corn, diced avocado, halved cherry tomatoes, red onion, and lime juice in a medium bowl. Set aside.
- Whisk together mayonnaise, minced garlic, water, and lemon juice in a separate bowl until smooth.
- Preheat your grill or grill pan to medium-high heat.
- Grill marinated shrimp for 2 to 3 minutes per side until pink and opaque.
- Assemble bowls with cooked rice or quinoa, topped with grilled shrimp, avocado corn salsa, and creamy garlic sauce. Serve immediately.
Notes
For extra flavor, marinate the shrimp for at least 15 minutes before grilling. You can also use skewers to make grilling easier.