Honey Lime Grilled Avocado Shrimp Nacho Bowls

These Honey-Lime Grilled Avocado-Shrimp Nacho Bowls are a healthy summer meal that's packed with flavor!

Course Appetizer

Cuisine Mexican-American

Prep Time 10

Cook Time 20

Total Time 30

Servings bowls

Calories 334kcal

Ingredients

For The Bowl:

1 large cob of corn
1 large tomato halved
1/2 jalapeño pepper seeds removed
Olive oil cooking spray
1/2 head of romaine lettuce
Cilantro for garnish
Green onion sliced, for garnish
1/2 cup corn chips or ancient grain crisps crushed

For The Glazed Shrimp And Avocado:

2 tablespoons honey
2 teaspoons fresh lime juice plus additional for garnish
1 teaspoon jalapeño minced
Salt to taste
1/2 pound shrimp peeled and de-veined
1 large avocado halved and pitted

Instructions

Preheat your grill to medium-high heat.
Once hot, place the corn, tomato halves (cut-side down), and the jalapeño (cut-side down) onto the grill and cook until charred, turning the corn around every few minutes. The corn and tomatoes will take about 10 minutes, and the jalapeño about 5 minutes. Once cooked, transfer all to a plate and cover to keep warm.
In a small bowl, whisk together the honey, 2 teaspoons of lime juice, and the minced jalapeño for the glaze, seasoning with a pinch of salt.
Place the shrimp in a medium bowl and toss with half of the glaze (about 1 tablespoon total). Additionally, rub the cut side of the avocado with some of the glaze. You should have some glaze remaining. Set this aside, along with the bowl of shrimp to marinate.
Spray the grill generously with the cooking spray and place the avocado halves cut-side down onto it. Additionally, spray the half head of romaine with cooking spray and place it directly onto the grill.
Cook until the avocado and romaine have grill marks and they both soften. You'll need to turn the romaine every minute or so. This takes a total of 4-5 minutes. Remove from heat and cover to keep warm.
Generously spray the grill with cooking spray again and place the shrimp directly onto the heat. Cook until no longer pink, which is only about 1 minute per side.
Place the soft, grilled tomato into a medium bowl. Dice the grilled jalapeño and add it to the bowl with the tomato, mashing the two together with a fork until the tomato is almost sauce-like.
Then, use a sharp knife to cut all the corn kernels off the cob. Additionally, roughly chop the romaine lettuce.
Divide all your grilled food between the 2 bowls, garnishing with a good amount of cilantro, green onion, a pinch of salt, and another squeeze of fresh lime juice.
Finally, drizzle the remaining glaze over the bowls and top with the crushed crisps or chips

Nutrition