Description
A vibrant and flavorful grilled shrimp bowl topped with avocado and corn salsa, perfect for any occasion.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1 lime, juiced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the grill to a medium-high heat, about 375°F (190°C).
- Toss the shrimp with olive oil, salt, and pepper until evenly coated.
- Grill the shrimp for about 2-3 minutes on each side until cooked through and opaque.
- Mix the diced avocado, corn, lime juice, red onion, cilantro, salt, and pepper to create the salsa.
- Serve the grilled shrimp over a bed of rice or quinoa and top generously with the salsa.
Notes
Make-ahead tips: Prepare the corn salsa a day in advance, adding the avocado just before serving. For cooking alternatives, use a grill pan or air fryer if grilling is not possible.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 160mg