Ingredients
Scale
- 1 lb large shrimp
- 2 ripe avocados
- 1 ½ cups corn (fresh or canned)
- ¼ cup diced red bell pepper
- ½ cup mayo or Greek yogurt
- Lime juice
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp chili powder
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 2 tbsp chopped cilantro
Instructions
- Marinate shrimp in olive oil, spices, lime juice, salt, and pepper for 15–20 minutes.
- Mix corn, red bell pepper, green onions, cilantro, lime juice, and salt in a bowl to prepare the corn salsa.
- Mash avocados with lime juice, salt, and pepper until creamy yet chunky.
- Whisk together mayo (or Greek yogurt), lime juice, hot sauce (optional), garlic powder, smoked paprika, cilantro, and salt for the creamy sauce.
- Grill shrimp for 2–3 minutes on each side until pink and charred.
- Assemble bowls with rice or quinoa as the base topped with corn salsa, avocado mash, grilled shrimp, and drizzle with the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 200mg