Summer’s Zesty Avocado Corn Salad with Grilled Shrimp Recipe

Summer’s vibrant avocado corn salad with grilled shrimp beckons with fresh, zesty flavors that dance across your palate.

Crisp kernels and succulent seafood create a perfect harmony of textures and tastes.

Coastal ingredients merge in a delightful medley that screams warm-weather dining.

Charred shrimp add a smoky depth to the bright, creamy mix.

Sweet corn kernels provide a delicate crunch against smooth avocado slices.

Each bite promises a refreshing escape from mundane meal routines.

Jump into this simple yet spectacular dish that will surely become your new seasonal favorite.

Avocado Corn Salad with Grilled Shrimp Q&A

• How can I make this salad vegetarian?

Simply omit the shrimp and replace it with grilled tofu or black beans for protein. You can also add roasted chickpeas for extra texture and plant-based protein.

• Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Thaw and pat it dry, then quickly sauté in a pan to get some char and enhance its flavor before adding to the salad.

• What if I don't have a grill or grill pan?

No problem! You can use a regular skillet or cast-iron pan to cook the shrimp and corn. Just ensure high heat to get that nice caramelization and flavor.

• Is this salad healthy?

Absolutely! It’s packed with nutrients from avocados, corn, and shrimp. Avocados provide healthy fats, shrimp offers lean protein, and corn adds fiber and essential vitamins.

Inside the Avocado Corn Salad with Grilled Shrimp

• Elevate Your Meal Effortlessly
• This recipe takes just 20 minutes from start to finish, making it perfect for busy weeknights or spontaneous dinners with minimal kitchen time.
• Combines grilled shrimp's smoky char with fresh corn, creamy avocado, and zesty lime dressing, creating a vibrant taste experience that delights every bite.
• Packed with protein from shrimp, healthy fats from avocado, and fresh vegetables, delivering a balanced meal that feels indulgent yet nutritionally smart.
• Easily adaptable for different dietary preferences by swapping proteins, adjusting spice levels, or making vegetarian modifications without losing the core deliciousness.

Ingredients in Avocado Corn Salad with Grilled Shrimp

• Shrimp: Sweet seafood protein that adds delicious grilled flavor. Wild or farm-raised shrimp work well. Fresh or frozen options acceptable.

• Corn, Cherry Tomatoes, Red Onion, Cilantro: Fresh vegetables that create a colorful and crunchy base. Seasonal corn provides best taste. Sweet cherry tomatoes recommended for brightness.
• Avocado: Creamy, rich component that adds smooth texture. Ripe but firm avocados preferred. Hass variety works best.

• Feta Cheese, Cotija Cheese: Tangy cheese topping that enhances overall flavor. Crumbly texture complements salad. Mexican or Greek styles acceptable.

• Olive Oil, Lime Juice: Core liquid ingredients for marinating shrimp and creating dressing. Extra virgin olive oil recommended.
• Honey, Dijon Mustard: Sweet and tangy dressing stabilizers. Helps blend flavors smoothly.

• Chili Powder, Garlic Powder, Smoked Paprika, Salt, Pepper: Robust spice blend that adds depth to shrimp and dressing. Freshly ground spices provide best flavor.

Grilling and Mixing: Avocado Corn Salad with Shrimp

Step 1: Infuse Shrimp with Zesty Flavors

• Olive oil
• Chili powder
• Garlic powder
• Smoked paprika
• Salt
• Black pepper
• Lime juice

Whirl all ingredients in a mixing bowl, ensuring shrimp gets completely coated with the vibrant marinade.

Step 2: Sear Succulent Seafood

Fire up the grill or grill pan to medium-high temperature.

Place marinated shrimp on hot surface and cook two to three minutes per side until they transform into opaque, slightly blackened delights.

Carefully transfer grilled shrimp from heat.

Step 3: Craft Colorful Corn Base

If using fresh corn, char kernels briefly on grill for enhanced smoky notes.

Slice kernels from cob using sharp knife.

• Creamy avocado chunks
• Burst cherry tomatoes
• Diced red onion
• Fresh cilantro leaves

Step 4: Whisk Tangy Dressing

• Olive oil
• Lime juice
• Honey
• Dijon mustard
• Garlic powder
• Sea salt
• Cracked pepper

Stir until ingredients merge into silky consistency.

Step 5: Layer and Serve

Drizzle dressing over vegetable mixture, tossing gently.

Crown salad with grilled shrimp.

Optional: Sprinkle crumbled feta or cotija cheese.

Serve immediately while ingredients remain vibrant and fresh.

Tips to Perfect Avocado Corn Salad with Shrimp

• Maximize Shrimp Flavor: Marinate shrimp for 15-30 minutes before grilling to enhance taste and tenderness.
• Char Corn to Perfection: Grill corn directly on the cob for deeper smoky flavor before cutting kernels off.
• Keep Avocados Fresh: Add avocados just before serving to prevent browning and maintain crisp texture.
• Customize Dressing Intensity: Adjust honey and lime juice ratio to balance sweetness and tanginess according to preference.
• Prevent Soggy Salad: Serve dressing on the side for guests who want to control moisture and maintain salad crispness.

Store Avocado Corn Salad with Grilled Shrimp Right

• Store leftovers in an airtight container for up to 2 days. Keep the shrimp and salad separate to maintain freshness and prevent soggy ingredients.
• Let the salad cool to room temperature before refrigerating to prevent condensation and maintain texture.
• Gently warm shrimp in a skillet over medium-low heat for 1-2 minutes, avoiding overcooking to prevent rubbery texture.
• For best flavor, enjoy the salad cold straight from the refrigerator, adding fresh herbs or a squeeze of lime to refresh the taste.

Pairing Foods with Avocado Corn Shrimp Salad

• Complement the bright, tangy flavors of the shrimp and salad with a classic lime margarita that echoes the citrusy notes in the dish.
• Select a chilled Sauvignon Blanc with herbal undertones to balance the smoky grilled shrimp and fresh corn salad, enhancing the overall summer-inspired meal.
• Create a refreshing cucumber mojito that cuts through the richness of the avocado and provides a light, herbaceous counterpoint to the spiced shrimp.
• Serve an ice-cold Corona or Modelo with a lime wedge to mirror the dish's Mexican-inspired flavor profile and provide a crisp, light accompaniment.

New Twists on Avocado Corn Salad with Grilled Shrimp

• Vegan Corn Delight: Replace shrimp with grilled tofu or tempeh, marinated in same spices. Swap feta with nutritional yeast or vegan cheese crumbles for plant-based protein.
• Low-Carb Zucchini Swap: Substitute corn with spiralized zucchini or cauliflower rice. Keep shrimp and avocado for a lighter, keto-friendly version of the original recipe.
• Spicy Cilantro Lime Version: Increase chili powder and add jalapeños for extra heat. Include roasted green chilies and double the cilantro for a more intense southwestern flavor profile.
• Mediterranean Herb Fusion: Replace cilantro with fresh parsley and mint. Add kalamata olives and swap lime juice with lemon. Use Greek seasoning on shrimp for a Mediterranean-inspired twist.

Avocado Corn Salad with Grilled Shrimp Recipe

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4.9 from 24 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Summer’s freshest avocado corn salad with grilled shrimp brings zesty Mexican-inspired flavors to your plate. Crisp corn, creamy avocado, and smoky grilled shrimp dance together in a lime-cilantro dressing that invites you to savor each vibrant bite.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (454 grams) large shrimp, peeled and deveined

Vegetables and Fruits:

• 2 cups fresh corn (from 2–3 ears) or 1 ½ cups canned/drained or frozen/thawed corn
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• ¼ cup fresh cilantro, chopped

Seasonings and Dressing:

• 4 tablespoons (60 milliliters) olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lime
• Juice of 1 lime
• 1 teaspoon honey (or maple syrup for vegan)
• 1 teaspoon Dijon mustard
• ¼ cup crumbled feta or cotija cheese (optional)

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Instructions

1. Mix shrimp with zesty marinade of olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and tangy lime juice in a mixing container.
2. Heat grill or grill pan to medium-high temperature, ensuring surface is hot and ready for cooking.
3. Carefully place marinated shrimp on heated grill, cooking approximately 2-3 minutes per side until they transform into opaque white color with delicate charred edges.
4. Remove grilled shrimp from heat and set aside to rest.
5. If using fresh corn, char kernels on grill briefly for enhanced smoky flavor, then slice kernels off the cob using sharp knife.
6. Combine vibrant corn kernels, creamy avocado cubes, juicy cherry tomatoes, thinly sliced red onion, and fresh chopped cilantro in spacious mixing bowl.
7. Craft dressing by whisking together olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and cracked black pepper until smooth and well-integrated.
8. Drizzle prepared dressing over salad ingredients, gently tossing to ensure even coating and harmonious flavor distribution.
9. Elegantly arrange grilled shrimp atop dressed salad and sprinkle crumbled feta or cotija cheese for additional texture and taste.
10. Serve immediately to maintain optimal temperature and ingredient freshness.

Notes

• Choose fresh, ripe avocados that yield slightly to gentle pressure for the best texture and flavor in the salad.
• Swap shrimp with grilled chicken or tofu to accommodate different dietary preferences or protein needs.
• Quickly char corn and shrimp on high heat to develop a smoky flavor without overcooking, which keeps them tender and juicy.
• Create a dairy-free version by omitting cheese or using a plant-based alternative like nutritional yeast for a similar savory note.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 14 g
• Sodium: 1200 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 150 mg