Grilled Shrimp Avocado Salsa (Printable Version)
Tender shrimp grilled to perfection paired with creamy avocado and fresh corn salsa for a bright, flavorful dish.
# Ingredients Required:
→ Grilled Shrimp
01 -
454 g large shrimp, peeled and deveined
02 -
15 ml olive oil
03 -
5 ml chili powder
04 -
2.5 ml ground cumin
05 -
2.5 ml smoked paprika
06 -
Salt and black pepper, to taste
→ Avocado Corn Salsa
07 -
1 avocado, diced
08 -
240 ml corn kernels (fresh, grilled, or frozen and thawed)
09 -
120 ml cherry tomatoes, halved
10 -
60 ml finely diced red onion
11 -
30 ml chopped cilantro
12 -
Juice of 1 lime
13 -
Salt, to taste
→ Creamy Sauce
14 -
120 ml sour cream or Greek yogurt
15 -
15 ml mayonnaise
16 -
15 ml lime juice
17 -
5 ml hot sauce
18 -
2.5 ml garlic powder
19 -
Salt, to taste
# Guide to Cooking:
01 -
Toss shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper. Grill over medium-high heat for 2 to 3 minutes per side until shrimp are pink and opaque.
02 -
In a bowl, gently mix diced avocado, corn kernels, halved cherry tomatoes, red onion, chopped cilantro, and lime juice. Season with salt to taste.
03 -
In a small bowl, combine sour cream or Greek yogurt, mayonnaise, lime juice, hot sauce, garlic powder, and salt. Whisk until smooth.
04 -
Divide cooked rice into serving bowls. Top with grilled shrimp and avocado corn salsa. Drizzle with creamy sauce and garnish with extra cilantro or lime wedges if desired.
# Extra Suggestions:
01 -
Using fresh grilled corn kernels enhances the salsa's flavor, though frozen kernels are acceptable if properly thawed.