Grilled Shrimp Avocado Corn Salsa (Print Version)
Juicy shrimp and creamy avocado with corn salsa, brought together over rice and topped with tangy sauce.
# Ingredients:
→ Shrimp
01 -
1 pound large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon paprika
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon ground black pepper
07 -
1/4 teaspoon cayenne pepper (optional)
→ Corn Salsa
08 -
1 cup frozen corn, thawed
09 -
1/2 cup diced red onion
10 -
2 tablespoons chopped fresh cilantro
11 -
1 jalapeño, seeded and minced (optional)
12 -
1 lime, juiced
13 -
Salt, to taste
→ Creamy Sauce
14 -
1/2 cup mayonnaise
15 -
1/4 cup sour cream
16 -
2 tablespoons chopped fresh cilantro
17 -
1 tablespoon lemon juice
18 -
1 clove garlic, minced
19 -
1/4 teaspoon salt
20 -
1/4 teaspoon ground black pepper
→ Bowl Assembly
21 -
1 avocado, sliced
22 -
Steamed rice, as needed
23 -
Sesame seeds, for garnish
24 -
Chopped green onions, for garnish
# Instructions:
01 -
In a mixing bowl, combine shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne. Toss until shrimp are evenly coated.
02 -
In a separate bowl, mix thawed corn, diced red onion, fresh cilantro, jalapeño if desired, lime juice, and salt. Stir gently and set aside.
03 -
Preheat grill or grill pan to medium heat. Arrange shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and opaque.
04 -
In a small bowl, whisk mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper until smooth.
05 -
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.
# Notes:
01 -
For best flavor, allow the corn salsa to rest for 10 minutes before serving.