Grilled Shrimp Avocado Corn Salsa (Print Version)
Grilled shrimp, avocado, corn salsa, and creamy sauce combine for a bright, satisfying bowl.
# Ingredients:
→ Shrimp
01 -
454 g large shrimp, peeled and deveined
02 -
15 ml olive oil
03 -
1 teaspoon paprika
04 -
0.5 teaspoon garlic powder
05 -
0.25 teaspoon salt
06 -
0.25 teaspoon ground black pepper
07 -
0.25 teaspoon cayenne pepper (optional)
→ Corn Salsa
08 -
160 g frozen corn, thawed
09 -
80 g diced red onion
10 -
10 g chopped fresh cilantro
11 -
1 jalapeño, seeded and minced (optional)
12 -
1 lime, juiced
13 -
Salt, to taste
→ Creamy Sauce
14 -
120 ml mayonnaise
15 -
60 ml sour cream
16 -
10 g chopped fresh cilantro
17 -
15 ml lemon juice
18 -
1 clove garlic, minced
19 -
0.25 teaspoon salt
20 -
0.25 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 -
Combine shrimp, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper in a mixing bowl. Toss until shrimp are evenly coated.
02 -
In a separate bowl, combine thawed corn, diced red onion, cilantro, minced jalapeño if using, lime juice, and salt. Mix gently and set aside to allow flavors to meld.
03 -
Preheat grill or grill pan to medium heat. Arrange shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
04 -
In a small bowl, whisk together mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and 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 -
Increase cayenne or add red pepper flakes for extra heat in the shrimp marinade.
02 -
Serve alongside a fresh side salad or light soup for a complete meal.