Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 ripe avocados, diced
- 2 cups fresh or canned corn kernels
- 1 pint cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (optional but recommended)
- Juice of 2 limes
- 1 jalapeño, seeded and finely chopped (optional for a kick)
Feel free to swap out fresh corn for frozen if that’s what you have on hand, or use lemon juice if you’re out of limes. This is home cooking, after all—flexibility is the spice of life.
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the shrimp with smoked paprika, garlic powder, salt, and pepper.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, set the shrimp aside to cool slightly.
- In a large bowl, combine the diced avocado, corn, cherry tomatoes, red onion, and cilantro.
- Dice the cooled shrimp and add them to the bowl.
- Drizzle the lime juice over the salad, toss gently to combine, and taste for seasoning, adding more salt and pepper if needed.
Remember, the key here is to enjoy the process. The kids can help with chopping or mixing—just like my early days on that wobbly chair, learning by doing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp Avocado Corn Salad, recipe, cooking, food
