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
- 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.
- 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.
- 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.
- 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
Avocado Corn Salad with Grilled Shrimp
- 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
