Grilled Shrimp Bowl with Avocado Corn Salsa
A delightful and healthy grilled shrimp bowl topped with zesty avocado corn salsa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1 tablespoon olive oil
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Toss the shrimp with olive oil, salt, and pepper in a bowl.
- Grill the shrimp for 2-3 minutes on each side until they are pink and opaque.
- Mix the diced avocado, corn, lime juice, cilantro, salt, and pepper in a separate bowl to make the salsa.
- Serve the grilled shrimp in a bowl topped with the avocado corn salsa.
Notes
Store leftovers in airtight containers; shrimp lasts for 2 days and salsa is best eaten within a day.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 200mg