Grilled shrimp, avocado corn salsa, and lime served over rice for a bright, summery dish.
# Components:
→ Shrimp Preparation
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, 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 Assembly
17 - 2 cups cooked white or brown rice, warmed
18 - Lime wedges, for serving
19 - Extra fresh cilantro, for garnish
# Directions:
01 - Combine shrimp with olive oil, smoked paprika, garlic powder, ground cumin, salt, black pepper, and lime juice in a mixing bowl. Toss well to ensure even coating and let marinate for 10 minutes.
02 - Preheat a grill or grill pan over medium-high heat. Thread shrimp onto skewers, soaking wooden skewers in water for 10 minutes beforehand if needed.
03 - Grill shrimp skewers for 2 to 3 minutes per side until pink, opaque, and lightly charred. Remove shrimp from grill and set aside.
04 - Mix diced avocado, corn kernels, cherry tomatoes, red onion, cilantro, jalapeño if using, lime juice, and salt in a bowl. Toss gently to combine.
05 - Divide warm rice evenly among four bowls. Top each with grilled shrimp and a generous scoop of avocado corn salsa. Garnish with cilantro and serve with lime wedges.
