Zesty Avocado Shrimp and Corn Salsa

Summer is almost upon us and that means the BBQ invites will be rolling in soon! Instead of bringing a dish that will make you feel junkie after, bring a healthy dish that everyone will LOVE and will allow you to stay in line with your health goal.

One of our favorite recipes that we have made over and over is this zesty avocado shrimp and corn salsa. Anytime we make it for parties, it gets rave reviews. It’s also super simple to make so you don’t have to worry about a laborious process when you have no time.

It's a great recipe because you can change it up each time by adding or taking away ingredients and it tastes delicious every time! We love to make ours a little spicy and with extra pink salt. :) You can enjoy the shrimp salsa over a salad, as a taco on a corn or brown rice tortilla, or on a simple organic corn tortilla or cassava flour chip like Siete. 

I realize that not everyone can eat corn these days so I have included some swaps for corn below. Maybe you have some other favorite veggie ingredients that would taste amazing in this salsa mix. I would love to hear what amazing things you come up with so make sure to keep me posted in the comments below. 

Let’s break down why this dish is so healthy:

• It’s high in protein

• Rich with healthy fat from the avocado

• Packed with vegetables

• Contains lime which is great for your digestion

Zesty Avocado Shrimp and Corn Salsa 

• 1/2 to 3/4 lb or 1.5 cups raw medium size shrimp, peeled/deveined

• 1 Tbsp coconut oil for shrimp sauté 

• 2 cups organic frozen sweet corn

• 1.5 cups Roma tomato, chopped 

• 1 cup red onion, finely diced

• 1 cup avocado, chopped 

• 1 lime or lemon juiced 

• Salt and pepper to taste

• 1/2 - 1 tsp Penzey’s forward spice or use any other spiced seasoning of your choice such as cayenne, chili and cumin powder to taste 

Additional ingredients that could be added for extra flavor or substitutions:

• Fresh Cilantro

• Red or green pepper instead of corn

• Chopped zucchini instead of corn

• Jicama instead of corn 

Instructions

1. In a sauté pan, heat a tablespoon of coconut oil over medium or medium-low heat. Add peeled shrimp, salt, pepper and forward spice to taste. Sauté a couple of minutes on each side until shrimp is pink and no longer translucent. Once done, set aside to cool. Once cool, chop shrimp into small chunks.

2. Defrost frozen corn in either the microwave or on stove top with a little water. Drain and set aside to cool.

3. Chop your avocado and Roma tomatoes into small cubes and dice red onion finely by hand or in a food processor. I used the Cuisinart Mini Food Prep.

4. Juice your lime or lemon.

5. In a large bowl, add all prepared ingredients, extra salt, pepper and forward spice and mix thoroughly. 

6. Place in fridge for 5-10 minutes to cool and serve with either organic tortilla chips or corn tortillas. Enjoy!

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