American 8 min

Shrimp Avocado Corn Salad

Name: Shrimp Avocado Corn Salad
Total time: 8 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs large shrimp, peeled and deveined; 2 ears corn, grilled or pan-charred; 2 avocados, diced; 1 cup cherry tomatoes, halved; ½ red onion, finely diced; ¼ cup fresh cilantro; 3 tablespoons lime juice; 2 tablespoons olive oil; 1 teaspoon chili powder; ½ teaspoon garlic powder; Salt and black pepper to taste

seafoodhealthyquickgluten-freehigh-protein

Ingredientsfor 2

360

Cal

34g

Protein

22g

Carbs

18g

Fat

11.5 lbs large shrimp, peeled and deveined
22 ears corn, grilled or pan-charred
32 avocados, diced
41 cup cherry tomatoes, halved
5½ red onion, finely diced
6¼ cup fresh cilantro
73 tablespoons lime juice
82 tablespoons olive oil
91 teaspoon chili powder
10½ teaspoon garlic powder
11Salt and black pepper to taste

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Instructions

1
Season shrimp with chili powder, garlic powder, salt, and pepper. Heat olive oil in a skillet over high heat. Cook shrimp 1–2 minutes per side until pink and slightly golden. Remove and let cool slightly.
2
Cut corn kernels directly off the cob — char them in a dry cast-iron skillet over high heat for 3–4 minutes if desired for a smoky, grilled flavor.
3
Combine shrimp, corn, avocado, cherry tomatoes, red onion, and cilantro in a large bowl. The warmth of the shrimp will slightly soften the avocado — that's perfect.
4
Drizzle with lime juice and remaining olive oil. Toss gently to combine without mashing the avocado. Season with salt and pepper. Serve immediately — avocado browns quickly. This is best within an hour of making.