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- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1 teaspoon garlic powder - Juice of 2 limes - Salt and pepper to taste - 2 ripe avocados, diced - 1 cup sweet corn (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, chopped This dish shines with fresh shrimp, bright flavors, and creamy avocados. The shrimp give protein and a satisfying bite. Avocados add creaminess and healthy fats. Sweet corn pops with each bite, while the bell pepper and onion provide crunch and color. - Jalapeño for added heat - Additional seasonings or garnishes If you like spice, add jalapeño to boost flavor. You can also try different herbs or toppings. Customize this salad to suit your taste. To start, combine the following in a medium bowl: - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon paprika - 1 teaspoon garlic powder - Juice of 2 limes - Salt and pepper to taste Add 1 pound of peeled and deveined shrimp to the bowl. Mix well until the shrimp are coated. Let the shrimp marinate for 15 to 20 minutes. This step adds a lot of flavor. Next, heat a skillet over medium-high heat. Once hot, add the marinated shrimp. Cook for 2 to 3 minutes on each side. The shrimp should turn pink and opaque. Be careful not to overcook them, or they will get tough. While the shrimp cooks, prepare the salad base. In a large mixing bowl, combine: - 2 ripe avocados, diced - 1 cup sweet corn (fresh or frozen) - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 1 jalapeño, finely chopped (optional) Gently toss the ingredients together. Use your hands or a spatula, but be careful with the avocados. Once the shrimp are cooked, add them to the salad mixture. Drizzle any leftover marinade from the shrimp over the salad. Toss everything together gently. Be sure not to mash the avocados as you mix. For plating, use bowls or a large platter. You can serve the salad as is or add a bit more lime juice for extra flavor. If you want, add more salt or pepper to taste. This salad looks great and tastes even better! To cook shrimp just right, watch for color and texture. The shrimp should turn pink and opaque. If they curl tightly, they are overcooked. Cook shrimp for 2-3 minutes on each side. Avoid cooking them too long. Overcooked shrimp can become rubbery and tough. Pick avocados that feel slightly soft when you squeeze them gently. A ripe avocado has a dark skin and yields to pressure. If they are too firm, give them a few days to ripen. When cutting avocados, use a sharp knife. Cut around the pit and twist to remove it. To store, wrap cut avocados in plastic wrap. This helps keep them fresh and stops browning. For more flavor, consider adding fresh lime zest or a pinch of cumin. These pair well with the shrimp. You can also mix in diced mango for a sweet twist. For garnishing, use fresh cilantro sprigs or lime wedges. They add color and a fresh taste. {{image_2}} If you want a vegetarian version of this dish, replace the shrimp with grilled tofu or chickpeas. Both options add protein and texture. For a gluten-free option, you can enjoy this salad as is. All the ingredients are already gluten-free. Just ensure your seasonings are also gluten-free. To switch up the flavors, try adding different spices. Cumin or oregano can give the salad a new twist. You can also add fresh herbs like basil or mint for extra freshness. If you want a hint of sweetness, toss in diced mango or pineapple. These fruits work well with lime and shrimp. Using seasonal produce can enhance your salad. In summer, fresh tomatoes and cucumbers add a crisp touch. In fall, roasted butternut squash can make it hearty. During winter, try using citrus fruits like oranges or grapefruits for brightness. Each season brings new flavors, so feel free to mix and match! To keep your Chili Lime Shrimp & Corn Avocado Salad fresh, store it in the fridge. Use an airtight container for best results. Glass containers work well and do not stain. If you have a large salad, divide it into smaller portions. This helps with quick access and keeps it fresh longer. When reheating the shrimp, do it gently. Use a skillet over low heat. This method helps keep the shrimp juicy. Avoid microwaving, as it may make the shrimp tough. For the salad, it’s best to eat it cold. If you reheat it, the avocado might get mushy. In the fridge, this salad lasts about 2 days. After that, the ingredients may spoil. Look for signs like brown avocados or a sour smell. If the shrimp looks or smells off, throw it out. Always trust your nose and eyes when checking for freshness. Yes, you can make the salad ahead of time. Prepare the shrimp and salad base separately. Store them in airtight containers in the fridge. Combine them just before serving. This keeps the avocados fresh and prevents them from browning. If you want to save time, chop the veggies a day in advance. You can use frozen shrimp. Just thaw them before cooking. Place the shrimp in cold water for about 15-20 minutes. This ensures even cooking. Fresh shrimp offers a better texture, but frozen works well too. Just make sure they are peeled and deveined. To add heat, include more jalapeño. You can also use red pepper flakes or hot sauce. Mix these into the marinade for an extra kick. Adjust the spice level to suit your taste. You can always add more later if needed. Yes, you can skip the cilantro if you don't like it. Try using parsley or basil instead. They add a fresh flavor to the salad. If you want something bolder, consider mint. Each herb brings a unique taste that can enhance the dish. This blog post covered the key ingredients for a tasty shrimp salad. We talked about how to marinate shrimp, cook it just right, and mix it with fresh veggies. I shared tips to enhance your dish and how to store it properly. You can adapt the recipe to fit your tastes, whether you want it spicy or vegetarian. Remember, cooking should be fun and easy. Enjoy making your shrimp salad just the way you like it!

Chili Lime Shrimp & Corn Avocado Salad

Enjoy a burst of flavor with this Chili Lime Shrimp & Corn Avocado Salad that's perfect for any occasion! With fresh ingredients like juicy shrimp, creamy avocados, and sweet corn, this vibrant dish is both healthy and delicious. Learn how to marinate and cook shrimp to perfection while creating a refreshing salad base. Click through for the full recipe and make mealtime exciting with this easy, crowd-pleasing salad!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon garlic powder

Juice of 2 limes

Salt and pepper to taste

2 ripe avocados, diced

1 cup sweet corn (fresh or frozen)

1 red bell pepper, diced

1/2 red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 jalapeño, finely chopped (optional, for added heat)

Instructions
 

Marinate the Shrimp: In a medium bowl, combine the olive oil, chili powder, paprika, garlic powder, lime juice, salt, and pepper. Add the shrimp to the bowl and mix until well coated. Let it marinate for 15-20 minutes.

    Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

      Prepare the Salad Base: In a large mixing bowl, combine the diced avocados, sweet corn, diced red bell pepper, chopped red onion, cilantro, and jalapeño (if using). Gently toss to combine.

        Assemble the Salad: Once the shrimp are cooked, add them to the salad mixture. Drizzle any remaining marinade from the shrimp over the salad. Toss gently to combine everything, being careful not to mash the avocados.

          Serve: Taste and adjust seasoning if needed with more lime juice, salt, or pepper. Serve immediately in bowls or on a large platter.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4