Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 1 cup fresh corn (cut from the cob or canned)
- 2 tbsp fresh lime juice
- 3 cloves garlic (minced)
- ¼ cup fresh cilantro (chopped)
- 2 tbsp olive oil
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Thaw the shrimp if frozen, then rinse under cold water and pat dry.
- In a bowl, mix olive oil, chili powder, salt, and pepper. Add shrimp and toss until coated.
- Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque.
- In another bowl, combine diced avocado, corn, lime juice, cilantro, salt, and pepper for the salsa.
- For the garlic sauce, mix minced garlic with sour cream and lime juice until smooth.
- Assemble bowls with rice or quinoa as a base, top with grilled shrimp, avocado corn salsa, drizzle garlic sauce over it all.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 180mg