Avocado Corn Salad With Grilled Shrimp

Why You’ll Love This Recipe

I love how this recipe brings together such a beautiful combination of fresh, healthy ingredients and smoky flavors. The grilled shrimp are tender and flavorful, while the avocado and corn add a creamy, sweet crunch. The lime juice ties everything together, creating a light, zesty dressing that perfectly complements the ingredients. It’s quick to make, too—everything comes together in just 30 minutes! Plus, the recipe is versatile; you can easily swap out shrimp for chicken or scallops, or even use different types of tomatoes depending on what you have on hand. It’s the perfect dish for a light yet satisfying meal.

Ingredients

1 lb extra-large or jumbo shrimp, tail on and deveined

1 large garlic clove, minced

1 tsp smoked paprika

1/2 tsp ground cumin

Salt and ground pepper, to taste

1 lime, juiced (for the salad)

1 tbsp olive oil

1 medium ripe avocado, 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

1 lime, juice and zest (for the shrimp)

2 corn on the cob, 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 the Shrimp: Place the shrimp in a bowl and sprinkle with the smoked paprika, cumin, salt, and pepper. Add the lime juice, lime zest, and olive oil, then mix well to coat the shrimp evenly. Thread about 3 shrimp onto each wooden skewer.

Grill the Shrimp: Heat a grill pan over medium heat. Cook the shrimp skewers for about 2-3 minutes on each side or until the shrimp turns pink and opaque. Remove the skewers and set them aside.

Prepare the Salad: In a large salad bowl, combine the chopped avocado, red onion, minced garlic, halved cherry or grape tomatoes, jalapeño (if using), and cilantro. Add 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 cob in the pan and grill, turning occasionally, until charred on all sides, about 6-8 minutes.

Slice the Corn: Allow the corn to cool for a bit before handling. Using a sharp knife, slice the kernels off the cob and add them to the salad.

Assemble the Salad: Toss the salad ingredients together to combine. Top with the grilled shrimp skewers and serve immediately.

Servings and Timing

Servings: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Variations

Protein Swap: If I’m not in the mood for shrimp, I often swap it out with grilled chicken or scallops for a different take on the dish.

Vegetarian Version: For a vegetarian option, I substitute the shrimp with grilled portobello mushrooms or roasted chickpeas to maintain a savory element.

Corn: While I love using fresh corn on the cob, you can also use frozen or canned corn if you’re short on time, though fresh really makes a difference in flavor.

Spicy Kick: I enjoy adding a bit more spice by including some diced serrano peppers or a dash of hot sauce in the salad.

Storage/Reheating

This salad is best enjoyed fresh, especially since the shrimp can lose their tenderness if stored for too long. However, if you have leftovers, you can store the salad (without the shrimp) in an airtight container in the refrigerator for up to 3 days. The corn and avocado may soften a bit, but the flavors will still be delicious.

Reheat the shrimp gently in the microwave or on a low-heat grill pan before serving again.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works just as well as fresh. Just make sure to thaw it properly before cooking.

Can I make this salad ahead of time?

I recommend prepping all the ingredients ahead of time—chopping the vegetables, cooking the shrimp, and grilling the corn—but it’s best to assemble the salad and add the avocado just before serving to keep the freshness.

What can I use if I don’t have a grill pan?

If you don’t have a grill pan, you can easily cook the shrimp on a regular pan or on an outdoor grill. For the corn, roasting it in the oven at a high temperature also works well.

Can I substitute the avocado for something else?

If I want to skip avocado, I sometimes use a creamy dressing or even Greek yogurt to maintain the creamy texture, though it changes the flavor profile a bit.

How can I make this dish spicier?

If I want more heat, I add extra jalapeño or use a spicy chili powder in the shrimp marinade. You can also drizzle some hot sauce over the top when serving.

Conclusion

This Avocado Corn Salad with Grilled Shrimp is a perfect combination of flavors and textures that make it both refreshing and filling. The smoky shrimp, sweet corn, creamy avocado, and tangy lime dressing create a perfect balance that is sure to impress. It’s easy to make, packed with nutrients, and a crowd-pleaser for any occasion. Whether you’re enjoying it on a sunny day or serving it as a light weeknight meal, I’m sure it will quickly become one of your favorites!

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