Description
Avocado Corn Salad with Grilled Shrimp is a light and vibrant dish, perfect for summer. This salad combines creamy avocado, sweet corn, juicy grilled shrimp, and a tangy dressing for a refreshing, protein-packed meal. It’s great for outdoor gatherings, a quick weeknight dinner, or meal prep.
Ingredients
For the Salad:
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2 ripe avocados (diced)
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2 cups sweet corn (fresh or grilled)
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1 cup cherry or grape tomatoes (halved)
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1/2 red onion (thinly sliced)
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1 jalapeño (optional, diced)
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1/4 cup fresh cilantro (chopped)
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1 lb jumbo shrimp (peeled and deveined)
For the Marinade/Dressing:
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2 tbsp olive oil
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2 tbsp lime juice
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1 tsp smoked paprika
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1/2 tsp ground cumin
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Salt and black pepper (to taste)
Instructions
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Marinate the shrimp: In a bowl, combine olive oil, lime juice, smoked paprika, cumin, salt, and pepper. Add shrimp and toss to coat. Marinate for 15-30 minutes.
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Grill the shrimp: Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes per side, or until pink and opaque. Set aside to cool slightly.
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Prepare the salad: Dice avocados, halve tomatoes, slice onions, and chop cilantro. Grill corn if fresh, or use canned or frozen. Cut kernels off the cob.
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Assemble the salad: In a large bowl, combine the avocado, corn, tomatoes, onion, jalapeño (if using), and cilantro. Toss gently.
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Add the shrimp: Arrange grilled shrimp on top of the salad.
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Serve: Drizzle with dressing and serve immediately. Optionally, chill for 10-15 minutes for a colder salad.
Notes
For extra flavor, top with a squeeze of fresh lime juice.
Feel free to add a side of rice or quinoa for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Seafood
- Method: Grilling, Mixing
- Cuisine: American, Mediterranean-inspired