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Grilled shrimp served with avocado and corn salsa on a plate

Grilled Shrimp Avocado Corn Salsa

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A vibrant and flavorful dish featuring grilled shrimp, creamy avocado, and zesty corn salsa, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Grilled Shrimp
  • 454 g large shrimp, peeled and deveined
  • 15 ml olive oil
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon cayenne pepper (optional) Use for extra heat
For the Corn Salsa
  • 160 g frozen corn, thawed Fresh corn can be substituted if in season
  • 80 g diced red onion
  • 10 g chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional) Use for extra spice
  • 1 lime, juiced
For the Creamy Sauce
  • 120 ml mayonnaise
  • 60 ml sour cream
  • 10 g chopped fresh cilantro
  • 15 ml lemon juice
  • 1 clove garlic, minced
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
For Assembly
  • 1 whole avocado, sliced
  • Steamed rice, as needed
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Method
 

Preparation
  1. In a mixing bowl, combine the shrimp with olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper if using. Toss until the shrimp are evenly coated.
  2. In another bowl, mix the thawed corn, diced red onion, fresh cilantro, jalapeño (if desired), lime juice, and a touch of salt. Gently mix and set aside to let the flavors meld.
Cooking
  1. Preheat your grill or grill pan to medium heat. Arrange the shrimp in a single layer and grill for about 2–3 minutes on each side or until they become pink and opaque.
  2. For the creamy sauce, whisk together the mayonnaise, sour cream, chopped cilantro, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.
Assembly
  1. Spoon steamed rice into serving bowls, layer the grilled shrimp, corn salsa, and avocado slices on top, then drizzle with the creamy sauce.
  2. Finish with a sprinkle of sesame seeds and green onions for garnish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 4gSodium: 500mgFiber: 3gSugar: 2g

Notes

If you have leftovers, store the shrimp and corn salsa separately in the refrigerator; they can last up to 2 days. Reheat shrimp gently on a skillet over low heat to maintain juiciness.
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