Chili-Lime Shrimp with Charred Corn & Avocado
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 2 earscorn
- 1avocado
- 2lime
- 1red chili
- 3 clovesgarlic
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ cupcilantro
Prep
- 01
Cut corn kernels off the cob.
- 02
Mince 3 cloves garlic and 1 red chili.
- 03
Cut avocado in half lengthwise, remove the pit, and slice.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over high heat until smoking.
- 02
Add corn kernels and cook for 4-5 minutes, stirring occasionally, until lightly charred. Season with salt and pepper. Transfer to a bowl.
- 03
In the same pan, add remaining 2 tablespoons olive oil. Add minced garlic and diced red chili, cook for 30 seconds until fragrant.
- 04
Add shrimp in a single layer and cook for 2 minutes without moving, then flip and cook another 1-2 minutes until pink and cooked through.
- 05
Remove from heat. Squeeze juice from 2 limes over the shrimp and toss gently.
- 06
Divide shrimp and corn among 4 bowls. Top each with sliced avocado, a sprinkle of cilantro, and a lime wedge. Serve immediately.
Spice Tips
For more heat, add an extra chili or finish with red pepper flakes. For warmth without bite, try a pinch of cumin or smoked paprika in the last minute of cooking.
Buy shrimp already peeled and deveined to save time. This dish is best served immediately while the shrimp is hot and the avocado is creamy.