Avocado Corn Grilled Shrimp (Printable Version)
Fresh salad with grilled shrimp, avocado, and corn, tossed in a zesty lime dressing. Perfect for a light, flavorful meal.
# What You'll Need:
→ Grilled Shrimp
01 -
1 lb large shrimp, peeled and deveined
02 -
1 tablespoon olive oil
03 -
1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
08 -
Juice of 1/2 lime
→ Salad
09 -
2 cups fresh corn (from 2-3 ears) or 1 1/2 cups canned/drained or frozen/thawed corn
10 -
1 avocado, diced
11 -
1 cup cherry tomatoes, halved
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1/4 red onion, thinly sliced
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1/4 cup fresh cilantro, chopped
14 -
1/4 cup crumbled feta or cotija cheese (optional)
→ Lime Dressing
15 -
3 tablespoons olive oil
16 -
Juice of 1 lime
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1 teaspoon honey (or maple syrup for vegan)
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1 teaspoon Dijon mustard
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
21 -
1/4 teaspoon black pepper
# Steps to Follow:
01 -
In a bowl, toss shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and lime juice. Preheat a grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side, until opaque and slightly charred. Remove from heat.
02 -
If using fresh corn, grill it for a few minutes until lightly charred, then cut off the kernels. In a large bowl, combine corn, avocado, cherry tomatoes, red onion, and cilantro.
03 -
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper.
04 -
Toss the salad with the dressing until well combined. Top with grilled shrimp and sprinkle with feta or cotija cheese, if using. Serve immediately and enjoy!
# Additional Notes:
01 -
Extra Crunch: Add diced cucumber or bell peppers.
02 -
Spice It Up: Add a pinch of cayenne or drizzle with hot sauce.
03 -
Make It Vegan: Swap shrimp for grilled tofu or chickpeas.