Avocado Corn Salad With Grilled Shrimp

A Refreshing and Flavorful Summer Dish

Avocado Corn Salad with Grilled Shrimp is a vibrant, refreshing dish perfect for warm-weather dining. This recipe combines creamy avocado, sweet corn, and juicy grilled shrimp with a zesty dressing, creating a light yet satisfying meal. Whether served as a side dish or a standalone entrée, this salad is a crowd-pleaser that balances textures and flavors beautifully.

Why You’ll Love This Recipe

• Fresh and healthy: Packed with nutritious ingredients like avocado, shrimp, and fresh vegetables.
• Quick and easy: Ready in under 30 minutes, making it ideal for busy weeknights or casual gatherings.
• Perfect for summer: The bright flavors and crisp textures make it a refreshing choice for warm weather.
• Versatile: Serve it as a salad, taco filling, or alongside grilled meats.

Ingredients

For the grilled shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime

For the avocado corn salad:

• 2 ears of corn, grilled and kernels removed (or 1 ½ cups canned or frozen corn, drained)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 small jalapeño, seeded and minced (optional)
• Juice of 1 lime
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Directions

Step 1: Prepare the Shrimp

1. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, chili powder, salt, black pepper, and lime juice. Let marinate for 10-15 minutes.
2. Preheat a grill or grill pan over medium-high heat.
3. Thread the shrimp onto skewers (if using) and grill for 2-3 minutes per side until opaque and slightly charred. Remove from heat and set aside.

Step 2: Prepare the Salad

1. If using fresh corn, grill the ears over medium heat for 8-10 minutes, turning occasionally. Once charred, let cool and cut the kernels off the cob.
2. In a large bowl, combine the corn, diced avocado, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
3. Drizzle with lime juice and olive oil. Season with salt and black pepper, then gently toss to combine.

Step 3: Assemble the Dish

1. Arrange the avocado corn salad on a serving plate or bowl.
2. Top with the grilled shrimp.
3. Serve immediately and enjoy!

Variations

• Make it creamy: Add a dollop of Greek yogurt or a spoonful of crumbled feta.
• Add more protein: Toss in black beans or grilled chicken.
• Spice it up: Increase the chili powder or add a dash of hot sauce.
• Make it a meal: Serve over quinoa, rice, or mixed greens for a heartier dish.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Storage and Reheating

• Storage: Store leftover salad and shrimp separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: Reheat shrimp gently in a skillet over medium heat or eat it cold for a refreshing option.

Frequently Asked Questions

How do I prevent the avocado from browning?

Toss the diced avocado with extra lime juice to slow oxidation and keep it fresh longer.

Can I use frozen shrimp?

Yes, just make sure to thaw it completely and pat dry before marinating and grilling.

Is this salad spicy?

It has a mild kick from the jalapeño and chili powder, but you can adjust or omit them to control the spice level.

Can I use canned corn?

Yes, drained canned corn works well if fresh or grilled corn isn’t available.

What’s the best way to grill shrimp?

Use medium-high heat and cook for 2-3 minutes per side until opaque and slightly charred. Overcooking can make them tough.

Can I make this ahead of time?

You can prepare the salad (without the avocado) a few hours ahead and store it in the fridge. Add the avocado and grilled shrimp just before serving.

What other herbs can I use?

Basil or parsley are great substitutes for cilantro if you prefer a different flavor.

Can I bake or pan-sear the shrimp instead of grilling?

Yes, bake at 400°F (200°C) for 8-10 minutes or pan-sear over medium-high heat for 2-3 minutes per side.

What other dressings go well with this salad?

A honey-lime vinaigrette or a light chipotle dressing pairs beautifully with the flavors.

Can I turn this into tacos?

Absolutely! Serve the salad and shrimp in warm tortillas with a drizzle of sour cream or avocado crema.

Conclusion

Avocado Corn Salad with Grilled Shrimp is a fresh, vibrant, and easy-to-make dish perfect for summer dining. With its combination of smoky shrimp, creamy avocado, and sweet corn, this salad delivers a perfect balance of flavors and textures. Whether served as a side or a light main course, it’s a dish that will impress family and guests alike. Try it today and enjoy a taste of summer!

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