Ingredients
- Shrimp, peeled and deveined: 1 pound
- Olive oil: 2 tablespoons
- Corn kernels, fresh or frozen: 1 cup
- Avocado, diced: 1 medium
- Lime juice: 2 tablespoons
- Red onion, finely chopped: 1/4 cup
- Cilantro, chopped: 1/4 cup
- Cooked rice or quinoa: 2 cups
Instructions
- Step 1: Preheat your grill to medium-high heat. Toss the shrimp with 1 tablespoon of olive oil, salt, and pepper.
- Step 2: Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from grill and set aside.
- Step 3: In a medium bowl, combine the corn, diced avocado, red onion, cilantro, lime juice, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Step 4: Divide the cooked rice or quinoa into bowls.
- Step 5: Top each bowl with the grilled shrimp and the avocado corn sauce. Serve immediately.
Notes
- Store leftover avocado corn sauce separately in the refrigerator to prevent the avocado from browning.
- Reheat the grilled shrimp gently in a skillet or microwave to avoid making it rubbery.
- Garnish your shrimp bowl with a lime wedge and a sprinkle of chili flakes for extra flavor and visual appeal.
- For a smoky kick, grill the corn before adding it to the sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American