Description
A vibrant and nutritious dish that celebrates the flavors of summertime grilling with tender shrimp, fresh vegetables, and wholesome grains.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions
- In a bowl, mix together the olive oil, minced garlic, paprika, salt, and black pepper. Add the peeled and deveined shrimp, then toss until they are well coated with the marinade.
- Preheat your grill to medium-high heat. Thread the seasoned shrimp onto skewers, ensuring they are laid out in a single layer for even cooking.
- Grill the shrimp for 2-3 minutes on each side until they turn pink and opaque, indicating they are thoroughly cooked.
- In serving bowls, layer your cooked rice or quinoa, corn, halved cherry tomatoes, and diced avocado. Place the grilled shrimp on top, drizzle with fresh lime juice, and garnish with cilantro. Serve immediately to enjoy optimal freshness.
Notes
For a delightful presentation, serve with extra lime wedges. Pairs well with a light salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 220mg