Description
A vibrant grilled shrimp bowl topped with creamy avocado and crunchy corn salsa, perfect for a summer meal.
Ingredients
Scale
- 1 to 1½ lb peeled and deveined shrimp
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 whole corn cobs
- 2 avocados, sliced
- Cilantro-lime rice or mixed greens for serving
- Corn salsa
- Creamy cilantro-lime sauce
Instructions
- Toss shrimp with olive oil, lime juice, garlic, chili powder, salt, and pepper. Let marinate for 15–30 minutes.
- Preheat grill to medium-high heat (400–450°F / 200–230°C).
- Grill shrimp for 2–3 minutes per side until opaque and just firm.
- At the same time, grill whole corn cobs for 8–10 minutes, turning occasionally.
- Remove corn from the grill and cut off kernels.
- Assemble bowls with a bed of rice or greens, top with corn salsa, sliced avocado, and drizzle with creamy sauce.
Notes
For best texture, store shrimp, corn salsa, and sauce separately. Serve immediately for fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 135mg