Description
A vibrant and colorful grilled shrimp bowl topped with refreshing avocado corn salsa, perfect for summer gatherings or weeknight dinners.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn (canned or fresh)
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked quinoa or rice for serving
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, chili powder, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- In a separate bowl, mix the diced avocado, corn, and lime juice.
- Serve the grilled shrimp over a bed of cooked quinoa or rice, topped with the avocado corn salsa and garnished with cilantro.
Notes
For added flavor, consider marinating the shrimp in olive oil and lime juice beforehand. Avoid overcrowding the grill to ensure shrimp cook evenly.
