Amanda

$- 1 pound large shrimp, peeled and deveined - 2 ripe avocados, diced - 2 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 lime, juiced - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder - Sea salt and freshly ground black pepper, to taste - Fresh cilantro, chopped - Optional: tortilla chips for added crunch To make grilled shrimp avocado corn bowls, you need fresh ingredients. Start with large shrimp. The shrimp should be peeled and deveined. This makes them easier to eat. Next, choose ripe avocados. Diced avocados add creaminess to the bowl. Corn is another key ingredient. You can use fresh or frozen corn kernels. Both work great. For added color and flavor, include a red bell pepper. Dice it and mix it in. A small red onion adds a nice crunch. You also need lime juice. It brightens the flavors in the dish. When it comes to seasoning, use extra virgin olive oil. This adds richness to the shrimp. Chili powder gives a bit of heat. Sea salt and pepper are essential for taste. Finally, don’t forget fresh cilantro. It adds a fresh touch that ties everything together. If you want crunch, serve with optional tortilla chips. These ingredients come together to create a fresh and flavorful meal everyone will love. {{ingredient_image_2}} First, grab a medium mixing bowl. Add the peeled and deveined shrimp, olive oil, lime juice, chili powder, garlic powder, sea salt, and black pepper. Mix this well. You want the shrimp to be coated evenly. Let the shrimp sit and marinate for 20 minutes. This step is key for flavor! While the shrimp marinates, preheat your grill or grill pan to medium-high heat. Take the marinated shrimp and thread them onto skewers. This makes grilling easy. Grill each side for about 2-3 minutes. You’ll know they’re done when they turn pink and opaque. Once cooked, remove the skewers and keep the shrimp warm. If you use fresh corn, place the cobs right on the grill. Cook them for about 8-10 minutes. Turn the cobs for even cooking. Once they are charred, cut the kernels off the cobs. If you prefer frozen corn, heat a skillet over medium heat. Sauté the corn for about 5-7 minutes until it is heated and slightly caramelized. In a large mixing bowl, combine the grilled corn, diced avocados, diced red bell pepper, and finely chopped red onion. Drizzle with extra lime juice. Season with sea salt and black pepper to taste. Mix gently until everything is combined. Be careful not to mash the avocado. You want a nice, chunky texture. Take four bowls and layer a generous scoop of the corn and avocado mixture in each. Top each bowl with a good amount of grilled shrimp. This creates a colorful and tasty dish. Make sure to present it nicely for your guests. Finish each bowl by sprinkling freshly chopped cilantro on top. This adds a burst of flavor and color. Serve immediately. For added crunch, offer optional tortilla chips on the side. Enjoy your fresh and flavorful grilled shrimp avocado corn bowls! - Preheat the grill for even cooking. This step is key. A hot grill helps the shrimp cook fast and keeps them juicy. - Use skewers for easy handling of shrimp. Threading shrimp onto skewers makes flipping them simple. It also helps them cook evenly. - Choose ripe avocados and handle gently to avoid mashing. Look for avocados that yield slightly when squeezed. This means they are ready. When cutting, use a gentle touch to keep them intact. - Experiment with additional herbs and spices. You can try adding fresh lime zest or some chopped jalapeño for a kick. Fresh herbs like basil or parsley can also add a new twist. Pro Tips Use Fresh Ingredients: Choosing fresh, high-quality shrimp and ripe avocados will elevate the flavor of your dish significantly. Perfectly Grill the Shrimp: Avoid overcooking the shrimp; they should turn pink and opaque in just a few minutes. Keep a close eye on them! Customize the Heat: Adjust the chili powder to your taste preference. If you like it spicier, consider adding a pinch of cayenne pepper. Layer Flavors: When combining ingredients for the bowls, layer them carefully to maintain texture and visual appeal. This also enhances the overall experience when serving. {{image_4}} You can easily make this dish gluten-free and keto-friendly. Shrimp is naturally gluten-free, so you don’t need to worry about that. For a keto version, you can skip the corn or use fewer kernels. You can also add healthy fats like extra avocado or olive oil to keep it low in carbs. This way, you enjoy the flavor without the extra carbs. If you prefer not to use shrimp, you can substitute it with chicken or tofu. Chicken thighs work well. Cook them until they are golden and juicy. Tofu is a great plant-based option. Make sure to press the tofu first to remove excess water. You can also play with different vegetables or legumes. Try black beans or chickpeas for protein. You can add diced cucumbers or zucchini for extra crunch. Mixing in seasonal vegetables can keep the dish fresh and exciting. These bowls shine when paired with rice, quinoa, or leafy greens. Rice adds a nice base if you want a heartier meal. Quinoa boosts the protein and fiber content, making it filling. Leafy greens like spinach or kale can add a fresh twist. Simply layer them at the bottom of the bowl for a colorful display. You can also serve it with tortilla chips on the side for added texture. They provide a satisfying crunch that complements the creamy avocado. To keep your shrimp and avocado bowls fresh, store them in an airtight container. This helps prevent the ingredients from drying out. Place the bowls in the fridge right after serving. They can last for about two days. Make sure to keep the shrimp and avocado separate if possible. This prevents the avocado from browning too fast. If you want to save some for later, you can freeze the shrimp. Cooked shrimp freeze well. Place them in a freezer-safe bag and remove as much air as possible. You can freeze the grilled shrimp for up to three months. However, I do not recommend freezing the avocado or corn mixture. They don’t taste as good after thawing. To reheat the grilled shrimp, use a skillet over medium heat. Add a splash of olive oil to prevent sticking. Heat the shrimp for about three to four minutes until warm. If you have leftover corn, you can add it to the skillet as well. Just make sure not to overcook the shrimp. This can make them tough and chewy. Enjoy your meal warmed up, just like fresh! To make this recipe low-carb, swap corn with zucchini or cauliflower rice. You can also reduce the avocado amount since they do contain carbs. Use more grilled shrimp to keep the protein high. This change keeps the meal filling but lowers the carb count. Yes, you can use frozen shrimp. Frozen shrimp is often just as tasty as fresh. Look for shrimp that are flash-frozen to keep their flavor. To use, thaw the shrimp in the fridge overnight or under cold water. Pat them dry before marinating. This helps the shrimp absorb the flavors well. To ripen avocados fast, place them in a brown paper bag. Add an apple or banana to speed up the process. The ethylene gas from these fruits helps avocados ripen faster. Check them daily to avoid overripening. You can store leftovers in the fridge for up to two days. Keep them in an airtight container. If the avocado starts to brown, squeeze fresh lime juice on top. This helps keep them fresh longer. Always check for any signs of spoilage before eating. You now have all the steps to create a tasty shrimp and avocado bowl. Start with fresh shrimp, avocados, and corn for a solid base. Add vibrant veggies and seasonings to boost flavors. Don’t forget to experiment with alternatives, whether for diet needs or taste preferences. Proper storage and reheating ensure you enjoy leftovers too. This dish is fun to make and great to share. Dive in, get creative, and enjoy your culinary adventure!$

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