Why Make This Recipe
Grilled Shrimp Avocado Corn Salsa is a delicious and vibrant dish that brings together fresh ingredients and bold flavors. It’s perfect for a quick lunch, a light dinner, or a fun summer gathering. The combination of juicy shrimp, creamy avocado, and crunchy corn makes it not only tasty but also visually appealing. Plus, it’s easy to make and can be served in many ways, making it a versatile addition to your recipe collection.
How to Make Grilled Shrimp Avocado Corn Salsa
Ingredients
- 454 g large shrimp, peeled and deveined
- 15 ml olive oil
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 160 g frozen corn, thawed
- 80 g diced red onion
- 10 g chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 lime, juiced
- Salt, to taste
- 120 ml mayonnaise
- 60 ml sour cream
- 10 g chopped fresh cilantro
- 15 ml lemon juice
- 1 clove garlic, minced
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 avocado, sliced
- Steamed rice, as needed
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Directions
- In a mixing bowl, combine the shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Toss until the shrimp are evenly coated.
- In another bowl, mix together the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and a bit of salt. Mix gently and let it sit to allow the flavors to blend.
- Preheat your grill or grill pan to medium heat. Place the shrimp in a single layer on the grill and cook for about 2 to 3 minutes on each side until they turn pink and opaque.
- Meanwhile, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth.
- Spoon steamed rice into serving bowls. Top with the grilled shrimp, corn salsa, and sliced avocado. Drizzle with the creamy sauce and garnish with sesame seeds and chopped green onions.
How to Serve Grilled Shrimp Avocado Corn Salsa
Grilled Shrimp Avocado Corn Salsa is best served warm. You can place it over a bed of steamed rice for a hearty meal or serve it as a dip with tortilla chips. Garnishing with fresh green onions and sesame seeds adds a nice touch.
How to Store Grilled Shrimp Avocado Corn Salsa
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat it within two days for the freshest taste. Keep the avocado and salsa separate if possible to maintain texture and flavor.
Tips to Make Grilled Shrimp Avocado Corn Salsa
- Make sure the shrimp are not overcooked to keep them tender.
- If you like it spicy, feel free to add more cayenne pepper or use a spicier jalapeño.
- Try adding other vegetables, like bell peppers or tomatoes, to the corn salsa for added flavor and color.
- Marinate the shrimp for a little while before grilling for even more flavor.
Variation
You can switch out shrimp for grilled chicken or tofu if you prefer. This dish works well with any protein or can even be made entirely vegetarian by using extra vegetables in the salsa.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
2. What can I serve with this dish?
This dish pairs well with rice, tortilla chips, or can be served as a topping for salads.
3. Can I make the salsa ahead of time?
Yes, you can prepare the corn salsa ahead of time and store it in the fridge. Just mix it right before serving for the best flavor.
Grilled Shrimp Avocado Corn Salsa
Ingredients
For the shrimp and corn salsa
- 454 g large shrimp, peeled and deveined
- 15 ml olive oil
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional) Add for spice
- 160 g frozen corn, thawed
- 80 g diced red onion
- 10 g chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional) Add for spice if desired
- 1 lime juiced
- 120 ml mayonnaise
- 60 ml sour cream
- 10 g chopped fresh cilantro
- 15 ml lemon juice
- 1 clove garlic, minced
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 avocado, sliced
- as needed servings Steamed rice For serving
- as needed handful Sesame seeds For garnish
- as needed handful Chopped green onions For garnish
Instructions
Preparation
- In a mixing bowl, combine the shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Toss until the shrimp are evenly coated.
- In another bowl, mix together the thawed corn, diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and a bit of salt. Mix gently and let it sit to allow the flavors to blend.
- Meanwhile, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth.
Grilling
- Preheat your grill or grill pan to medium heat. Place the shrimp in a single layer on the grill and cook for about 2 to 3 minutes on each side until they turn pink and opaque.
Assembly
- Spoon steamed rice into serving bowls. Top with the grilled shrimp, corn salsa, and sliced avocado. Drizzle with the creamy sauce and garnish with sesame seeds and chopped green onions.