Ingredients
Scale
- 1 lb raw shrimp, peeled & deveined (medium to large size)
- 1 head green leaf lettuce
- 1 cup cherry tomatoes
- 2 corn cobs
- 1 avocado
- 5 tbsp avocado or olive oil
- 1¼ tsp kosher salt
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp black pepper
- 2 tbsp lime juice
Instructions
- Prep: Cut tomatoes, tear lettuce, slice avocado. Remove corn husks and rinse (10 minutes – Keep avocado for last)
- Grill Corn: Preheat grill to 400°F. Cook corn 4 minutes per side until blackened (16 minutes total – Rotate quarterly)
- Season & Grill Shrimp: Mix seasonings, coat dried shrimp, thread on skewers. Grill at 350°F (4 minutes total – 2 minutes per side)
- Assemble: Cut corn kernels, combine all ingredients, make dressing, toss gently (10 minutes – Serve immediately)
Notes
- Pat shrimp completely dry before seasoning for better spice adhesion
- Use metal skewers to prevent burning and ensure even cooking
- Let corn cool before cutting kernels to avoid burns
- Slice avocado just before serving to prevent browning
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 285mg
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