Description
A delicious and vibrant grilled shrimp bowl topped with creamy avocado corn salsa, perfect for summer meals.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 avocados, diced
- 1 cup corn (fresh or canned)
- 1/2 red onion, diced
- 1 cup cherry tomatoes, halved
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- Preheat the grill to medium-high heat. In a bowl, toss the shrimp with olive oil, lime juice, salt, and pepper.
- Grill the shrimp for about 2-3 minutes on each side until they are opaque and cooked through.
- In another bowl, combine the diced avocados, corn, red onion, cherry tomatoes, and cilantro. Add lime juice, salt, and pepper to taste.
- Serve the grilled shrimp over a bed of cooked rice or quinoa, topped with avocado corn salsa.
Notes
For easy handling, thread shrimp onto skewers before grilling. You can also experiment with spices like paprika or chili powder for added flavor.
