Ingredients
Scale
- 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
- 15 ml lime juice
- 2 ripe avocados
- Juice of 0.5 lime
- 120 g mayonnaise or Greek yogurt
- 15 ml lime juice
- 1 tsp hot sauce (optional)
- 0.5 tsp garlic powder
- 0.5 tsp smoked paprika
- Cooked rice, quinoa, or cauliflower rice
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.
- 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