Grilled shrimp meets avocado corn salsa over fluffy rice, creating a vibrant, fresh meal with zesty lime notes.
# Components:
→ Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Juice of 1 lime
→ Avocado Corn Salsa
09 - 1 large ripe avocado, diced
10 - 1 cup cooked corn kernels (fresh, frozen, or canned and drained)
11 - 1/2 cup cherry tomatoes, quartered
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup fresh cilantro, chopped
14 - 1 jalapeño, seeded and finely chopped (optional)
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
→ Bowl Base
17 - 2 cups cooked white or brown rice (warm)
18 - Lime wedges, for serving
# Method:
01 - In a mixing bowl, coat the shrimp with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Allow to marinate for 10 minutes.
02 - Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers. If using wooden skewers, soak them in water for 10 minutes prior to use.
03 - Grill shrimp for 2-3 minutes per side, until they are pink, opaque, and lightly charred. Remove from grill.
04 - In a bowl, gently mix avocado, corn, cherry tomatoes, red onion, cilantro, jalapeño (optional), lime juice, and salt until just combined.
05 - Divide rice among four bowls. Top each with grilled shrimp and avocado corn salsa. Garnish with extra cilantro and serve with lime wedges.
