Grilled Shrimp Avocado Corn Salsa (Print-Friendly Format)
Juicy shrimp, creamy avocado, and zesty corn salsa come together with a tangy garlic sauce in under 30 minutes.
# Required Ingredients:
→ Main Components
01 -
450 g large shrimp, peeled and deveined
02 -
1 avocado, diced
03 -
160 g corn kernels, fresh or frozen
04 -
1 small red onion, finely chopped
05 -
120 g cherry tomatoes, halved
→ Sauce and Dressing
06 -
120 g Greek yogurt
07 -
2 garlic cloves, minced
08 -
15 ml olive oil
09 -
Juice of 1 lime
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnish
12 -
Fresh cilantro, chopped (optional)
# How to Make It:
01 -
In a medium bowl, combine shrimp, olive oil, lime juice, salt, and black pepper. Toss thoroughly and allow to marinate for 10 minutes at room temperature.
02 -
In a separate bowl, gently mix corn kernels, chopped red onion, halved cherry tomatoes, diced avocado, and cilantro if using. Squeeze lime juice over the mixture and season with salt and pepper. Stir to evenly incorporate.
03 -
Combine Greek yogurt, minced garlic, and a pinch of salt in a small bowl. Blend until smooth. Adjust consistency with a few drops of water if desired.
04 -
Heat a grill or grill pan over medium-high heat. Place marinated shrimp onto the grill and cook for 2–3 minutes per side, or until opaque and pink throughout.
05 -
Arrange grilled shrimp in serving bowls. Top generously with corn salsa and drizzle with creamy garlic sauce.
06 -
Finish with fresh cilantro leaves as garnish, if desired. Serve immediately for optimal texture and flavor.
# Additional Information:
01 -
For best results, use freshly squeezed lime juice and high-quality extra virgin olive oil to enhance the flavors.