Description
A vibrant, healthy, and quick weeknight dinner featuring smoky grilled shrimp paired with a fresh, zesty corn salsa. This dish balances comfort and nutrition, coming together in under 30 minutes.
Ingredients
Scale
- 1–2 lbs large shrimp, peeled and deveined
- 3–4 ears fresh sweet corn (or high-quality frozen)
- 1 medium red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño pepper, seeds and ribs removed, finely minced
- 2–3 limes, freshly squeezed (approx. 1/4 cup juice)
- 1–2 ripe avocados, diced
- 1 medium red bell pepper, diced small
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Sea salt and black pepper, to taste
Instructions
- Prep the corn: If using fresh corn, grill whole ears for 10-12 minutes until charred and tender, let cool, then cut kernels off the cob. Alternatively, blanch corn in boiling water for 3 minutes.
- Prepare the salsa base: In a large bowl, combine corn kernels, diced red onion, diced red bell pepper, and minced jalapeño. Add chopped cilantro, lime zest, and fresh lime juice. Toss gently and season with a pinch of salt. Let sit to meld flavors.
- Season the shrimp: Pat shrimp dry with paper towels. In a separate bowl, toss shrimp with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
- Heat the grill: Preheat grill to medium-high heat (around 400°F). Clean and lightly oil the grates.
- Grill the shrimp: Place shrimp on the grill in a single layer. Cook for 2-3 minutes per side until pink, opaque, and slightly charred. Avoid overcrowding.
- Assemble the bowls: Divide your base (rice, quinoa, or greens) among bowls. Top with grilled shrimp, spoon corn salsa generously over the shrimp, add diced avocado, and drizzle with extra lime juice if desired.
Notes
Pat shrimp dry before seasoning to ensure a good sear. Lime zest adds essential aroma beyond just juice. The salsa can be made up to 4 hours in advance. Store shrimp and salsa separately in the fridge for up to 2 days. Do not freeze shrimp or avocado.
- Prep Time: 25 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
Keywords: grilled shrimp, corn salsa, healthy dinner, quick meals, weeknight dinner, high protein, gluten-free, dairy-free, keto-friendly, summer recipes