Description
A vibrant and flavorful meal featuring succulent grilled shrimp, crisp corn salsa, creamy avocado, and a zesty dressing. Customize with grains like rice or quinoa for a satisfying, balanced bowl.
Ingredients
1 lb large shrimp, peeled and deveined
1 red bell pepper, dice
1 ear of corn, kernels removed
1/2 red onion, finely chopped
Fresh cilantro, chopped
2 avocados
1/4 cup plain Greek yogurt (or vegan alternative)
Juice of 1 lime
1 tbsp olive oil
1 tsp cumin
Salt to taste
Optional base: cooked quinoa or rice
Instructions
Preheat grill to medium-high (375°F-400°F)
Marinate shrimp in olive oil, cumin, and 1/2 tsp salt for 15 minutes
Grill shrimp 2-3 minutes per side until charred
Prepare corn salsa by combining corn, bell pepper, onion, cilantro, and remaining lime juice
Toss salads with salt to taste
Blend avocados, yogurt, remaining lime juice, and salt into creamy sauce
Serve in bowls with optional grain base
Notes
Use avocado oil for grilling a halal alternative
Substitute shrimp with grilled chicken if desired
Corn salad keeps up to 24 hours
Store separate components to maintain freshness
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 450mg