Grilled Shrimp Avocado Corn (Printable version)
Smoky grilled shrimp over rice topped with fresh avocado corn salsa for a vibrant, satisfying meal.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime
→ Avocado Corn Salsa
09 - 2 ripe avocados, diced
10 - 1 cup cooked corn kernels
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup finely diced red onion
13 - 1/4 cup chopped fresh cilantro
14 - 1 jalapeño, seeded and finely chopped
15 - Juice of 1 lime
16 - 1/2 tsp salt
→ To Serve
17 - 2 cups cooked rice
18 - Lime wedges
19 - Additional cilantro for garnish
# How to Prepare:
01 - Combine the olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add the shrimp and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until opaque and slightly charred. Remove from heat and set aside.
03 - While the shrimp grills, combine the avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Toss gently to mix without mashing the avocado.
04 - Divide the cooked rice among four bowls. Arrange grilled shrimp over the rice and top each bowl with a generous spoonful of avocado corn salsa. Garnish with lime wedges and extra cilantro.
05 - Serve immediately while the shrimp is warm and the salsa is fresh.
# Expert advice:
01 -
- The contrast between smoky charred shrimp and cool creamy salsa hits every craving at once
- It comes together in thirty minutes but tastes like something from a seaside restaurant
02 -
- Overcooking shrimp is the number one mistake here and they go from perfect to rubber in about thirty seconds
- Making the salsa right before serving keeps the avocado from browning and the tomatoes from getting watery
03 -
- Pat the shrimp dry before marinating so the spice rub actually sticks instead of sliding off
- A quick drizzle of hot sauce over the finished bowl adds a slow-building heat that elevates the whole thing