Description
This Avocado Corn Salad with Grilled Shrimp is a refreshing and vibrant dish packed with bold flavors. Sweet corn, creamy avocado, juicy tomatoes, and grilled shrimp come together in a zesty lime dressing for a perfect summer meal or light dinner.
Ingredients
For the Grilled Shrimp:
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1 lb extra-large or jumbo shrimp, tail on and deveined
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1 large garlic clove, minced
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1 tsp smoked paprika
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½ tsp ground cumin
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Salt and ground pepper, to taste
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Juice and zest of 1 lime
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1 tbsp olive oil
For the Salad:
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2 ears corn on the cob, grilled (or use pre-cooked corn)
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1 ripe avocado, peeled, pitted, and chopped
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1 medium red onion, chopped
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1 pint cherry or grape tomatoes, halved
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1 jalapeño, seeded and chopped (optional)
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½ bunch fresh cilantro, leaves picked and chopped
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Juice of 1 lime
Instructions
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Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, garlic, paprika, cumin, salt, pepper, and the juice and zest of 1 lime. Let marinate for 10–15 minutes. -
Grill the Shrimp:
Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes per side until opaque and cooked through. Set aside. -
Grill the Corn:
Grill the corn on the cob until lightly charred, turning occasionally, about 7–10 minutes. Let cool slightly, then cut the kernels off the cob. -
Assemble the Salad:
In a large bowl, combine the corn, avocado, red onion, tomatoes, jalapeño (if using), and chopped cilantro. -
Add Dressing:
Squeeze the juice of 1 lime over the salad and toss gently to combine. - Top and Serve:
Top the salad with the grilled shrimp. Serve immediately.
Notes
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You can substitute frozen grilled corn or canned corn if fresh corn isn’t available.
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For a spicier kick, leave the jalapeño seeds in or add chili flakes to the shrimp marinade.
- This salad is best served fresh due to the avocado, but it can be prepared a few hours ahead and chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Dish
- Method: Grilling
- Cuisine: Mexican-inspired