Description
A vibrant bowl of grilled shrimp topped with zesty avocado and corn salsa, drizzled with a creamy sauce for a delightful summer meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn, cooked (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1 lime, juiced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Fresh cilantro, for garnish
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, salt, pepper, and paprika until coated evenly.
- Grill the shrimp for 2-3 minutes on each side or until they are pink and cooked through.
- In a separate bowl, combine corn, diced avocado, cherry tomatoes, red onion, lime juice, salt, and pepper to make the bright and zesty salsa.
- In another bowl, mix sour cream (or Greek yogurt), mayonnaise, garlic powder, and a pinch of salt for the creamy sauce.
- To assemble, place the grilled shrimp in a bowl, top generously with corn salsa, and drizzle with the creamy sauce.
- Garnish with fresh cilantro and serve immediately.
Notes
Make the salsa and creamy sauce ahead of time for quicker prep. Feel free to swap shrimp for chicken or tofu for different protein options.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg