Smoky Shrimp with Avocado Corn Salsa
A vibrant summer bowl featuring smoky shrimp atop creamy avocado and fresh corn salsa, drizzled with a garlicky yogurt sauce. Perfect for quick weeknight dinners or impressive meals.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined (tails optional)
- 1 tablespoon olive oil
- 1 juice lime Juice of 1 lime
- to taste Salt and pepper
For the Corn Salsa
- 1 cup corn kernels (fresh or frozen) Fresh off the cob or thawed frozen
- 1 small red onion, finely chopped
- ½ cup cherry tomatoes, halved
- 1 whole avocado, diced Ripe but firm
- optional Fresh cilantro, for garnish
For the Yogurt Sauce
- ½ cup Greek yogurt Can substitute with plain yogurt or a mix of sour cream and yogurt
- 2 cloves garlic, minced
Instructions
Preparation
- Combine shrimp, olive oil, lime juice, salt, and pepper in a bowl. Toss to coat and let sit for about 10 minutes.
- In a separate bowl, mix corn, red onion, cherry tomatoes, diced avocado, and cilantro if using. Squeeze a little lime over the top and season with salt and pepper. Stir gently.
- Whisk together Greek yogurt, minced garlic, and a pinch of salt in a small bowl. Adjust thickness if necessary with water.
Cooking
- Preheat a grill or grill pan to medium-high. Grill shrimp for 2–3 minutes per side, until pink and firm to touch.
Assembly
- Arrange grilled shrimp over a base of rice, quinoa, or greens, spoon corn salsa beside or over the shrimp, and drizzle with garlic sauce. Garnish with cilantro and lime wedge.
Notes
Avoid over-marinating shrimp as acidic marinades can toughen shellfish. If using frozen shrimp, thaw properly before marinating.