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–+ servings

Grilled Shrimp Avocado Corn Salsa

A vibrant and delicious dish combining juicy shrimp, creamy avocado, and crunchy corn, perfect for a quick meal or summer gathering.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 350 kcal

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.

Notes

Best served warm over rice or as a dip with tortilla chips. Keep avocado and salsa separate for leftovers.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gSodium: 600mgFiber: 7gSugar: 2g
Keyword Avocado Salsa, Corn Salsa, Easy Dinner, Grilled Shrimp, Summer Recipe
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