Spicy shrimp, corn and avocado cocktail salad

I am originally from California so I have a deep love of Mexican food, but here in Seattle it’s hard to find a decent place that serves good mexican. But we always have fresh seafood and I am always looking for ways to make my meals a little lighter. So I thought why not combine my love of mexican, spicy, and make a cute fun version of a shrimp cocktail. This is a fun meal to eat just for dinner or to serve as a light appetizer if you have a few guests over. Its super simple and quick to make!

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Ingredients: Serves about 4

  • 1/2 tsp chili powder
  • pinch of cayenne pepper (optional)
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1/4 tsp of taco seasoning
  • 1/2 pound peeled and devained large shrimp
  • 1/2 diced avocado
  • 1/2 lime
  • 1 cup cooked corn (I used a frozen bag of colorful corn and cooked it according to the bag)

Directions:

  1. In a bowl mix together the chili powder, paprika, salt, pepper, and olive oil.
  2. Toss the shrimp into the spice mixture and make sure everything is coated.
  3. You can use a grill but I don’t have one so I heated up a grill pan on med-high heat and spray it with some cooking spray
  4. Place the shirmp on the grill pan and sear until are cooked through, about 2min per side. remove from the pan and let them cool down a little.
  5. In a bowl combine the corn, avocado, shrimp, taco seasoning, lime juice and toss together
  6. Divide the shrimp into cocktail glasses and garnish with a lime wedge!! I used these cute hybrid wine/martini glasses that I picked up at Home Goods

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