Ingredients
Scale
- 1 pound grilled shrimp (peeled and deveined)
- 2 ripe avocados, diced
- 1 cup sweet corn kernels (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
- For the creamy sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Optional: hot sauce or cayenne pepper for heat
Instructions
- Season the shrimp with salt, pepper, and a splash of olive oil. Preheat the grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and slightly charred. Set aside.
- In a bowl, combine diced avocados, corn, cherry tomatoes, and red onion. Squeeze lime juice over and season with salt and pepper. Toss gently to mix the avocado corn salsa.
- Whisk together Greek yogurt, honey, Dijon mustard, and a pinch of salt in a small bowl for the creamy sauce. Add hot sauce or cayenne for extra spice if desired.
- Assemble the bowl: place a bed of greens or grains, layer grilled shrimp, spoon avocado corn salsa, drizzle with creamy sauce, and garnish with cilantro. Serve immediately.
Notes
- For best flavor, use fresh high-quality shrimp.
- Prepare components separately if making ahead; assemble just before serving.
- Cover avocado with lime juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling, Mixing
- Cuisine: Mexican-American
- Diet: Gluten-Free, Nut-Free, Whole30 (if dairy-free yogurt used)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 150mg