Grilled Shrimp Avocado Salsa (Print Layout)

Smoky grilled shrimp over rice topped with fresh avocado corn salsa for a hearty, healthy meal.

# What You Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - Juice of 1 lime

→ Avocado Corn Salsa

09 - 2 ripe avocados, diced
10 - 1 cup cooked corn kernels
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup finely diced red onion
13 - 1/4 cup chopped fresh cilantro
14 - 1 jalapeño, seeded and finely chopped
15 - Juice of 1 lime
16 - 1/2 tsp salt

→ To Serve

17 - 2 cups cooked rice
18 - Lime wedges
19 - Additional cilantro for garnish

# Directions:

01 - Combine the olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and lime juice in a bowl. Add the shrimp and toss to coat evenly. Let marinate for at least 10 minutes.
02 - Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2 to 3 minutes per side until opaque and slightly charred. Remove from heat and set aside.
03 - While the shrimp grills, combine the diced avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño, lime juice, and salt in a medium bowl. Toss gently to mix without mashing the avocado.
04 - Divide the cooked rice among four bowls. Arrange grilled shrimp over each portion and top with a generous spoonful of avocado corn salsa. Garnish with lime wedges and extra cilantro.
05 - Serve immediately while the shrimp is warm and the salsa is fresh.

# Expert Suggestions:

01 -
  • It comes together in thirty minutes flat with almost zero cleanup
  • The salsa alone is something you will start putting on everything else you eat
02 -
  • Overcooked shrimp are rubbery and sad so pull them the moment they curl into a C shape and turn fully opaque
  • Making the salsa right before serving keeps the avocado from browning and the tomatoes from getting watery
03 -
  • Patting the shrimp dry before marinating is the difference between spices that stick and spices that end up at the bottom of the bowl
  • A tiny drizzle of hot sauce over the finished bowl adds a layer of heat that the salsa alone cannot achieve

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