Description
A fresh and vibrant salad featuring shrimp, creamy avocado, roasted corn, and zesty lime juice. Perfect for warm days or a light, satisfying meal.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup roasted corn kernels
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
- Add shrimp to the skillet, season with cumin, chili powder, salt, and pepper, and cook until shrimp turn pink and opaque. Remove from heat and let cool.
- In a large bowl, combine roasted corn, diced avocados, cherry tomatoes, red onion, and chopped cilantro.
- Add the cooled shrimp to the salad bowl.
- Drizzle with fresh lime juice and toss gently to combine.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 15–20 minutes for enhanced flavor.
Notes
- Add black beans for extra protein and fiber.
- Use grilled chicken or tofu instead of shrimp for a variation.
- Include diced jalapeños for a spicy kick.
- Serve over greens or in lettuce cups for a lighter version.
- Top with cotija cheese for a Mexican twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 145mg