Shrimp, Corn, and Avocado Salad

Corn sweetness and chili sauce balance the smoky grilled shrimp in this main course. Pumpkin seeds add a final layer of crunch.

Shrimp, Corn, and Avocado Salad

Corn sweetness and chili sauce balance the smoky grilled shrimp in this main course. Pumpkin seeds add a final layer of crunch.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Course: Main Course, Salad

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 7 oz raw shrimp
• 1 large ear of corn
• 1 avocado sliced
• 3.5 oz mixed salad leaves
• 12 cherry tomatoes
• 2 tbsp pumpkin seeds toasted
• 1 tbsp Thai sweet chili sauce
• Juice of 1 lime
• 3 tbsp olive oil
• Fresh cilantro
• Salt and pepper

Equipment

• Grill pan or skillet
• Mixing bowl
• Blender or jar (for dressing)

Method

 

Instructions

1. Grill the corn cob in a hot pan until blackened in places. Cool and slice off the kernels.
2. Mix the shrimp with oil, lime, and cilantro. Marinate for 30 minutes.
3. Toast the pumpkin seeds in a dry pan until they pop.
4. Blend the sweet chili sauce, lime juice, olive oil, and cilantro to make the dressing.
5. Grill the shrimp on high heat until pink and cooked through.
6. Toss the salad greens, corn, and tomatoes with the dressing.
7. Top with the avocado slices, grilled shrimp, and toasted pumpkin seeds.

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