Avocado Corn Salad With Grilled Shrimp Recipe

Enjoy a Shrimp Corn Avocado Salad that tantalizes your taste buds with succulent grilled shrimp, sweet corn, and creamy avocado. Bursting with color from red bell pepper and red onion, the zesty lime and cilantro create a refreshing kick, while a hint of spice elevates this vibrant, nutrient-packed dish into a delightful culinary experience.

I love preparing this Avocado Corn Salad With Grilled Shrimp because it gives me a nice balance of protein and healthy fats. I start with 1 lb raw shrimp seasoned with salt, pepper, chili powder and 1 tbsp olive oil.

I then mix in 2 ears of fresh corn, 2 ripe avocados and a red bell pepper for crunch. I also add a finely chopped small red onion and minced garlic to boost its flavor and nutritional value.

Squeezing the juice of 2 limes not only brightens up everything but also adds a good dose of vitamin C that helps with nutrient absorption. I finish up with 1/4 cup fresh cilantro and if you like it spicy, its perfect with a jalapeno.

This dish is macro friendly and serves as a healthy fitness meal thats high in protein, fiber and vitamins. Its one of my favorite health dinner recipes because its simple yet nutrient packed.

Why I Like this Recipe

I love this recipe because the grilled shrimp comes out so juicy and tender. I like how the shrimp’s seasoning of chili powder, salt, and pepper really gives it a kick and makes every bite flavorful. I also really enjoy the texture contrast between the creamy avocado and the crunchy fresh corn. The zing from the lime juice mixed with the garlic and cilantro ties all the flavors together perfectly. Lastly, it’s a healthy meal that feels fancy enough to impress my friends but it’s super easy to whip up at home.

Ingredients

• Shrimp: Lean protein that help build muscles and tastes awesome when grilled.
• Avocado: Creamy fruit, really rich in healthy fats and fiber for a filling bite.
• Corn: Sweet and crunchy carbohydrate that add a nice energy boost.
• Red Bell Pepper: Loaded with vitamins, offer sweetness and a pop of vibrant color.
• Red Onion: Gives a little zing and subtle sharpness to the dish.
• Lime Juice: Brings tangy sourness to balance out all the rich flavors.
• Cilantro: Fresh herb that adds a zesty green taste tying everything together.

Ingredient Quantities

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp olive oil, divided into two portions
• Salt and pepper to taste
• 1 tsp chili powder
• 2 ears fresh corn, kernels removed (about 1 1/2 cups)
• 2 ripe avocados, diced
• 1 red bell pepper, chopped
• 1 small red onion, finely chopped
• 1-2 garlic cloves, minced
• Juice of 2 limes
• 1/4 cup fresh cilantro, roughly chopped
• Optional: 1 jalapeno pepper, seeded and minced if you like it spicy

How to Make this

1. Preheat your grill or a pan over medium heat while you season the shrimp with 1 tbsp olive oil, salt, pepper and chili powder.

2. Lay the shrimp on the grill and cook for about 2-3 minutes per side until they turn pink and a little charred, then set them aside.

3. In a big bowl, combine the corn kernels, diced avocados, chopped red bell pepper, finely chopped red onion, and minced garlic.

4. Add the roughly chopped cilantro into the bowl and if you like it spicy, toss in the seeded and minced jalapeno pepper.

5. Pour the juice from 2 limes over the mix and drizzle with the remaining olive oil.

6. Gently toss everything together so the flavors start mixing well.

7. Season with extra salt and pepper if you feel like it needs more flavor.

8. Now place the grilled shrimp on top of the salad, spreading them out evenly.

9. Let the salad sit for about 5 minutes so that all the ingredients absorb the lime juice and seasoning.

10. Serve immediately while the shrimp is still warm and enjoy your fresh meal!

Equipment Needed

1. Grill or a medium heat pan
2. Tongs for flipping the shrimp
3. Big mixing bowl for the salad mix
4. Cutting board for diced avocados, veggies, and garlic
5. Sharp knife for chopping all your ingredients
6. Citrus juicer (optional but handy for squeezing limes)

FAQ

Avocado Corn Salad With Grilled Shrimp Recipe Substitutions and Variations

• You can swap the shrimp for scallops or even diced chicken, if you’re trying to switch up the protein.
• If you dont have olive oil, try using avocado oil or a mild canola oil instead. They’ll add some extra flavor without takin over.
• Lime juice can be replaced with lemon juice if you’re short on limes. It still gives you that nice tangy burst.
• If you’re not a big fan of cilantro, you might use chopped parsley for a slightly different green, fresh taste.
• Can’t find a red bell pepper? Any colored bell pepper, like yellow or green, can be tossed in instead for a similar crunch and sweetness.

Pro Tips

1. Try marinating the shrimp in the spice mix a little longer before grilling so the flavors really sink in, it makes a big diff.
2. When chopping the veggies, cut em into similar sizes so every bite gets a bit of everything, it helps the mix taste more balanced.
3. If you got time, let the salad sit with the lime juice for around 5 minutes before putting the shrimp on top. That way all the flavors meld better together.
4. Don’t be afraid to add a bit more salt or an extra squeeze of lime juice at the end, sometimes a little extra kick really brings out the flavors.