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
