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Avocado Corn Salad With Grilled Shrimp

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A vibrant and fresh salad with grilled shrimp, creamy avocado, sweet corn, and a zesty lime dressing, perfect for summer dinners, BBQs, or meal prep.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grill
  • Cuisine: Mexican, American
  • Diet: Gluten Free

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

Instructions

  1. Place the shrimp in a bowl and sprinkle with 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.
  2. 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.
  3. 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.
  4. Grill the corn on the cob on the grill pan for about 6-8 minutes, turning occasionally, until charred on all sides.
  5. Allow the corn to cool before handling. Slice the kernels off the cob and add them to the salad.
  6. Toss the salad ingredients together and top with the grilled shrimp skewers. Serve immediately.

Notes

  • For a vegetarian option, substitute the shrimp with grilled portobello mushrooms or roasted chickpeas.
  • Frozen or canned corn can be used if fresh corn isn’t available, but fresh corn enhances the flavor.
  • For more spice, add serrano peppers or a dash of hot sauce in the salad.
  • Store leftovers (without the shrimp) in an airtight container in the refrigerator for up to 3 days.
  • Reheat shrimp gently on low heat if serving leftovers.

Nutrition

Find it online: https://cheftinaskitchen.com/avocado-corn-salad-with-grilled-shrimp/