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.
Ingredients
Scale
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)
Instructions
- Mix shrimp with zesty marinade of olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and tangy lime juice in a mixing container.
- Heat grill or grill pan to medium-high temperature, ensuring surface is hot and ready for cooking.
- 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.
- Remove grilled shrimp from heat and set aside to rest.
- If using fresh corn, char kernels on grill briefly for enhanced smoky flavor, then slice kernels off the cob using sharp knife.
- Combine vibrant corn kernels, creamy avocado cubes, juicy cherry tomatoes, thinly sliced red onion, and fresh chopped cilantro in spacious mixing bowl.
- Craft dressing by whisking together olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and cracked black pepper until smooth and well-integrated.
- Drizzle prepared dressing over salad ingredients, gently tossing to ensure even coating and harmonious flavor distribution.
- Elegantly arrange grilled shrimp atop dressed salad and sprinkle crumbled feta or cotija cheese for additional texture and taste.
- 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