Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup fresh corn kernels (or frozen, thawed)
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 jalapeño, finely chopped (optional for spice)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Marinate the shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Cook in a skillet over medium-high heat until pink and cooked through, about 2-3 minutes per side. Set aside.
- In a bowl, combine the corn, cherry tomatoes, red onion, jalapeño, and lime juice. Season with salt and pepper and let sit for a few minutes.
- Dice the avocados and toss lightly with lime juice to prevent browning.
- Divide cooked shrimp into serving bowls. Top with diced avocados and a generous spoonful of corn salsa. Garnish with chopped cilantro.
Notes
- Use fresh, high-quality shrimp for the best flavor.
- Select ripe avocados for creaminess.
- Adjust spice level with more or less jalapeño.
- For gluten-free options, skip the tortilla chips or serve on lettuce leaves.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads, Seafood
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg
