why make this recipe
Grilled Shrimp Avocado Corn Salsa is a fresh and vibrant dish that combines the sweetness of corn, the creaminess of avocado, and the zing of grilled shrimp. This recipe is perfect for summer barbecues, family gatherings, or even a simple weeknight dinner. It’s not only tasty but also packed with nutrients, making it a healthy choice for everyone.
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 :
- Combine shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper in a mixing bowl. Toss until shrimp are evenly coated.
- In a separate bowl, combine thawed corn, diced red onion, cilantro, minced jalapeño if using, lime juice, and salt. Mix gently and set aside to allow flavors to meld.
- Preheat grill or grill pan to medium heat. Arrange shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
- In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper until smooth.
- Spoon steamed rice into serving bowls. Arrange grilled shrimp, corn salsa, and avocado slices on top. Drizzle with creamy sauce and garnish with sesame seeds and chopped green onions.
how to serve Grilled Shrimp Avocado Corn Salsa
Serve the dish warm or at room temperature. It works well as a main course or a filling side dish. The combination of shrimp, corn salsa, avocado, and the creamy dressing makes it a delightful meal. You can also serve it with extra lime wedges on the side for added flavor.
how to store Grilled Shrimp Avocado Corn Salsa
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Keep the avocado slices separate to prevent browning. When you’re ready to eat, you can reheat the shrimp or enjoy it cold.
tips to make Grilled Shrimp Avocado Corn Salsa
- Make sure to thaw the corn completely for the best texture.
- If you like a little heat, don’t skip the jalapeño or cayenne pepper.
- For added flavor, marinate the shrimp for a few hours before grilling.
- If you’re short on time, you can skip the rice and serve the shrimp and salsa on tortillas for a quick taco option.
variation (if any)
You can customize this recipe by substituting shrimp with grilled chicken or tofu for a different taste. Additionally, add other vegetables like bell peppers or cucumber to the corn salsa for more crunch.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the corn salsa and sauce in advance. However, grill the shrimp and assemble the dish just before serving to keep everything fresh.
2. What can I serve with Grilled Shrimp Avocado Corn Salsa?
This dish pairs well with rice, tortillas, or a fresh green salad.
3. Can I use canned corn instead of frozen?
Yes, you can use canned corn. Just drain and rinse it before adding it to the salsa.
Grilled Shrimp Avocado Corn Salsa
Ingredients
For the grilled shrimp
- 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)
For the corn salsa
- 160 g frozen corn, thawed
- 80 g diced red onion
- 10 g chopped fresh cilantro
- 1 unit jalapeño, seeded and minced (optional)
- 1 unit lime, juiced for flavor
- 1 to taste Salt
For the creamy sauce
- 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
To serve
- 1 unit avocado, sliced
- to taste unit Steamed rice as needed
- to taste unit Sesame seeds for garnish
- to taste unit Chopped green onions for garnish
Instructions
Preparation of Shrimp and Salsa
- Combine shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper in a mixing bowl. Toss until shrimp are evenly coated.
- In a separate bowl, combine thawed corn, diced red onion, cilantro, minced jalapeño if using, lime juice, and salt. Mix gently and set aside to allow flavors to meld.
Grilling Shrimp
- Preheat grill or grill pan to medium heat. Arrange shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
Making the Creamy Sauce
- In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and pepper until smooth.
Serving
- Spoon steamed rice into serving bowls. Arrange grilled shrimp, corn salsa, and avocado slices on top. Drizzle with creamy sauce and garnish with sesame seeds and chopped green onions.