Avocado Corn Salad with Grilled Shrimp

Why You’ll Love This Recipe

  • Quick and Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
  • Healthy and Nutritious: Packed with lean protein from shrimp and healthy fats from avocado.
  • Flavorful: A delightful mix of smoky, tangy, and fresh flavors that will tantalize your taste buds.

Ingredients

  • 1 pound jumbo shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and ground black pepper, to taste
  • 2 limes (one for juice and zest, one for juice)
  • 1 tablespoon olive oil
  • 2 ripe but firm avocados, peeled, pitted, and chopped
  • 1 medium red onion, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 jalapeño, seeded and chopped (optional)
  • 1/2 bunch fresh cilantro, leaves picked and chopped
  • 2 ears of corn, fresh or pre-cooked
  • Wooden skewers, soaked in water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare and Cook Shrimp: In a bowl, combine shrimp with smoked paprika, ground cumin, salt, pepper, lime juice, lime zest, and olive oil. Mix well to coat evenly. Thread about 3 shrimp onto each wooden skewer. Heat a grill pan over medium heat and cook the shrimp skewers for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
  2. Prepare the Salad: In a large salad bowl, combine chopped avocado, red onion, cherry tomatoes, jalapeño (if using), and cilantro. Stir in the juice of one lime and season with salt and pepper to taste.
  3. Grill the Corn: Keeping the grill pan over medium-high heat, place the corn on the grill and cook until charred on all sides, turning frequently, for about 6-8 minutes total. Allow the corn to cool until safe to handle, then use a sharp knife to slice the kernels off the cob and add them to the salad.
  4. Assemble the Salad: Toss the salad to combine all ingredients. Top with the grilled shrimp skewers and serve immediately.

Servings and Timing

  • Servings: This recipe serves 4 as a main course.
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Variations

  • Protein Alternatives: Substitute shrimp with grilled chicken or tofu for different protein options.
  • Vegetarian Option: Omit the shrimp and add black beans for a vegetarian version.
  • Spice Level: Adjust the amount of jalapeño or omit it to control the heat.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Enjoy the salad cold, or if preferred, gently reheat the shrimp separately and add to the salad before serving.

FAQs

How can I tell if an avocado is ripe?

A ripe avocado will yield slightly to gentle pressure when squeezed.

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn can be used if fresh corn is not available.

What can I use instead of cilantro?

Fresh parsley or basil can be used as alternatives to cilantro.

Is this salad gluten-free?

Yes, all ingredients in this salad are naturally gluten-free.

How do I prevent avocados from browning?

Tossing avocado with lime juice helps slow down the browning process.

Can I make this salad ahead of time?

It’s best enjoyed fresh, but you can prepare the components ahead and combine them just before serving.

What other dressings can I use?

A light vinaigrette or lemon dressing would also complement this salad well.

How can I make this salad spicier?

Add more jalapeño or include a dash of cayenne pepper to increase the heat.

What other vegetables can I add?

Bell peppers or cucumbers can add extra crunch and flavor.

Can I grill the shrimp without skewers?

Yes, you can grill shrimp directly on the grill pan without skewers; just ensure they don’t fall through the grates.

Conclusion

This Avocado Corn Salad with Grilled Shrimp is a delightful blend of fresh ingredients and bold flavors, making it a perfect addition to your meal rotation. Its quick preparation and


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Avocado Corn Salad with Grilled Shrimp


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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This vibrant Avocado Corn Salad with Grilled Shrimp combines creamy avocados, sweet grilled corn, and succulent shrimp for a fresh, flavorful, and healthy meal. Perfect for a quick weeknight dinner or a light lunch, it’s ready in just 30 minutes and packed with smoky, tangy, and zesty flavors.

 


Ingredients

  • 1 pound jumbo shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and ground black pepper, to taste
  • 2 limes (1 for juice and zest, 1 for juice)
  • 1 tablespoon olive oil
  • 2 ripe avocados, peeled, pitted, and chopped
  • 1 medium red onion, chopped
  • 1 pint cherry or grape tomatoes, halved
  • 1 jalapeño, seeded and chopped (optional)
  • 1/2 bunch fresh cilantro, leaves picked and chopped
  • 2 ears of corn, fresh or pre-cooked
  • Wooden skewers, soaked in water

Instructions

  • Prepare and Cook Shrimp:
    • Toss shrimp with smoked paprika, cumin, salt, pepper, lime juice, zest, and olive oil.
    • Thread shrimp onto skewers and grill for 2–3 minutes per side until pink and opaque.
  • Prepare the Salad:
    • Combine chopped avocado, red onion, cherry tomatoes, jalapeño, and cilantro in a large bowl.
    • Add lime juice, season with salt and pepper, and stir to combine.
  • Grill the Corn:
    • Grill corn over medium-high heat until charred, about 6–8 minutes.
    • Slice kernels off the cob and mix with the salad.
  • Assemble the Salad:
    • Toss salad ingredients together.
    • Top with grilled shrimp skewers and serve immediately.

Notes

  • Substitute shrimp with chicken or tofu for alternative protein options.
  • Omit shrimp and add black beans for a vegetarian version.
  • Use thawed frozen corn if fresh is unavailable.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

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