Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 2 ripe avocados, sliced
- 1 cup fresh or frozen corn kernels
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- Optional: hot sauce or sour cream for serving
Instructions
- Rinse the shrimp under cold water, then pat dry thoroughly.
- In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper. Marinate the shrimp in this mixture for 10-15 minutes.
- While the shrimp marinate, prepare the corn salsa by combining corn kernels, chopped red onion, cilantro, a squeeze of lime juice, salt, and pepper in a bowl. Mix well and set aside.
- Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers or place directly on the grill grates.
- Grill the shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove from the grill and set aside.
- In each serving bowl, place sliced avocados, then top with grilled shrimp and a generous spoonful of the corn salsa.
- Garnish with additional cilantro and a squeeze of lime. Add hot sauce or sour cream if desired for extra flavor.
Notes
- Use fresh or high-quality frozen corn for the best flavor.
- Adjust spice levels by adding more chili powder or hot sauce.
- Make the salsa ahead of time for a more intense flavor; store refrigerated in an airtight container.
- For a low-carb version, omit the corn or replace with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling, assembling
- Cuisine: Seafood, Mexican-inspired
- Diet: Gluten-Free, Dairy-Free, Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 150 mg