Ingredients
- Shrimp: 1 pound, peeled and deveined
- Corn kernels: 1 cup, fresh or frozen
- Avocado: 1 ripe
- Lime juice: 2 tablespoons
- Olive oil: 2 tablespoons
- Chili powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat grill to medium-high heat. In a bowl, toss shrimp with 1 tablespoon olive oil, chili powder, salt, and pepper.
- Step 2: Grill shrimp for 2-3 minutes per side, or until pink and opaque. Remove from grill and set aside.
- Step 3: While shrimp is grilling, prepare the corn sauce. In a blender or food processor, combine corn kernels, avocado, lime juice, and remaining 1 tablespoon olive oil. Blend until smooth and creamy, adding water if needed to reach desired consistency. Season with salt and pepper to taste.
- Step 4: Assemble the bowls. Divide the corn sauce among bowls, then top with grilled shrimp.
- Step 5: Garnish with extra lime wedges, chopped cilantro or other toppings of choice and serve immediately.
Notes
- Leftover corn sauce can be stored in an airtight container in the refrigerator for up to 2 days.
- To reheat the shrimp, gently warm them in a skillet over low heat or briefly microwave to prevent them from becoming rubbery.
- Serve this bowl over a bed of quinoa or brown rice for a more substantial and complete meal.
- For extra flavor, try grilling the corn briefly before blending it into the sauce to add a touch of smoky sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American