Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, sliced
- 1 cup fresh corn kernels (or frozen corn, thawed)
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 jalapeño pepper, minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit for 10-15 minutes.
- Preheat the grill to medium-high heat.
- Skewer the shrimp or use a grilling basket. Grill for 2-3 minutes per side until pink and lightly charred. Remove and set aside.
- Combine corn, cherry tomatoes, red onion, jalapeño, and lime juice in a bowl. Mix well. Add Greek yogurt or sour cream if desired and season with salt and pepper.
- In each bowl, layer sliced avocados. Top with grilled shrimp and generous spoonfuls of the corn salsa. Garnish with cilantro and lime.
Notes
- For best results, marinate the shrimp for at least 10 minutes.
- Use fresh or thawed frozen corn for a sweeter flavor.
- For added creaminess, enjoy with a dollop of Greek yogurt or sour cream.
- Best enjoyed fresh; keep leftovers separately in airtight containers, consume within 1 day.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 165mg