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why make this recipe

Grilled Shrimp Avocado Corn Salsa is a delightful dish that brings together fresh ingredients, vibrant flavors, and a healthy twist. It’s perfect for summer cookouts, casual dinners, or even as a light lunch. The combination of grilled shrimp, creamy avocado, and refreshing corn salsa makes every bite satisfying and enjoyable. Plus, it’s easy to prepare, making it a great choice for both seasoned cooks and beginners.

how to make Grilled Shrimp Avocado Corn Salsa

Ingredients:

450 g large shrimp, peeled and deveined
30 ml olive oil
1 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp garlic powder
Juice of 1 lime
Salt and black pepper to taste
Fresh chopped cilantro, for garnish
225 g corn kernels (fresh, frozen, or canned)
40 g diced red bell pepper
25 g chopped green onions
8 g chopped cilantro
15 ml lime juice
Salt to taste
2 ripe avocados
Juice of 0.5 lime
Salt and black pepper to taste
120 g mayonnaise or Greek yogurt
15 ml lime juice
1 tsp hot sauce (optional, to taste)
0.5 tsp garlic powder
0.5 tsp smoked paprika
8 g chopped cilantro
Salt to taste
Cooked rice, quinoa, or cauliflower rice

Directions:

In a large bowl, mix the olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and black pepper. Add the shrimp and toss to coat them evenly. Let them marinate for 15–20 minutes.
In a different bowl, combine the corn kernels, diced red bell pepper, chopped green onions, chopped cilantro, lime juice, and salt. Stir well and refrigerate until it’s time to serve.
Scoop the avocado flesh into a bowl. Add lime juice, salt, and pepper, then mash it until it’s creamy but still slightly chunky.
In a small bowl, whisk together the mayonnaise or Greek yogurt, lime juice, hot sauce (if using), garlic powder, smoked paprika, chopped cilantro, and salt. You can add a splash of water if you want to adjust the thickness.
Preheat your grill or grill pan over medium-high heat. Grill the marinated shrimp for 2–3 minutes on each side, until they turn pink and have light grill marks. Set them aside once done.
To serve, add cooked rice, quinoa, or cauliflower rice to serving bowls. Top with the corn salsa, avocado mash, and grilled shrimp. Drizzle a generous amount of the creamy sauce on top and garnish with fresh cilantro.

how to serve Grilled Shrimp Avocado Corn Salsa

Serve this dish warm or at room temperature. It works great as a main course or as a hearty side. You can plate it up family-style or in individual bowls for a more personal touch. Pair it with a refreshing drink like iced tea or lemonade for a perfect meal.

how to store Grilled Shrimp Avocado Corn Salsa

If you have leftovers, store the components separately to keep them fresh. Place the shrimp and corn salsa in airtight containers and refrigerate. The avocado mash can brown quickly, so it’s best to consume it soon after making. However, if you need to store it, place plastic wrap directly on the surface to limit air exposure. Consume within a day for the best flavor.

tips to make Grilled Shrimp Avocado Corn Salsa

Make sure the shrimp are well-coated with the marinade for maximum flavor.
Adjust the level of spice by adding more or less chili powder or hot sauce to your liking.
Use ripe avocados for the best texture and flavor.
Feel free to customize your corn salsa by adding other ingredients like diced tomatoes or jalapeños.

variation

You can substitute shrimp with grilled chicken or tofu for a different protein option. This recipe can also be made as a salsa-free dish by simply serving the shrimp and avocado over a bed of greens as a salad.

FAQs

Can I use frozen shrimp?
Yes, frozen shrimp work well. Just make sure to thaw them properly before marinating.

Is the dish gluten-free?
Yes, the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

Can I prepare this dish in advance?
You can prepare the corn salsa and marinate the shrimp in advance. Just grill the shrimp right before serving for the best taste and texture.

Grilled Shrimp Avocado Corn Salsa

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Print Recipe

A delightful summer dish featuring grilled shrimp, creamy avocado, and refreshing corn salsa, perfect for cookouts or casual dinners.

Total Time: 26 minutes
Yield: 4 servings 1x

Instructions

In a large bowl, mix olive oil, smoked paprika, cumin, chili powder, garlic powder, lime juice, salt, and black pepper. Add the shrimp and toss to coat. Let them marinate for 15–20 minutes.
In a different bowl, combine corn kernels, diced red bell pepper, chopped green onions, chopped cilantro, lime juice, and salt. Stir well and refrigerate until serving.
Scoop avocado flesh into a bowl. Add lime juice, salt, and pepper, then mash until creamy but slightly chunky.
In a small bowl, whisk mayonnaise or Greek yogurt, lime juice, hot sauce, garlic powder, smoked paprika, chopped cilantro, and salt. Adjust thickness with water if desired.
Preheat your grill over medium-high heat. Grill marinated shrimp for 2–3 minutes on each side until pink and marked. Set aside.
To serve, add cooked rice, quinoa, or cauliflower rice to bowls. Top with corn salsa, avocado mash, and grilled shrimp. Drizzle with creamy sauce and garnish with fresh cilantro.

Notes

Store leftovers separately to keep ingredients fresh. Consume avocado mash soon after making to prevent browning.

Author: nevaeh-hall
Prep Time: 20 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican
Diet: Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 350mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 20g
Cholesterol: 150mg