Zesty Avocado Corn Salad with Grilled Shrimp Recipe

Summers call for light, refreshing meals that burst with flavor and this vibrant avocado corn salad with grilled shrimp delivers pure delight.

Fresh corn kernels dance alongside succulent shrimp, creating a symphony of textures and tastes.

Crisp vegetables mingle with creamy avocado chunks, promising a delectable experience in every bite.

The zesty lime dressing adds a tangy brightness that elevates the entire dish.

Sweet corn and smoky grilled shrimp create a perfect balance of summer ingredients.

Each forkful brings a celebration of seasonal produce and coastal inspiration.

Savor this colorful salad as a stunning main course or stunning side that will impress at any gathering.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 600 kcal

Servings: 4

What Goes in Avocado Corn Salad With Grilled Shrimp

• Shrimp: Fresh, wild-caught shrimp give the most vibrant ocean flavor and tender texture for grilling.

• Olive Oil, Chili Powder, Garlic Powder, Smoked Paprika, Salt, Pepper: Creates a zesty, smoky coating that locks in moisture and adds complex layers of spice to the shrimp.
• Lime Juice: Brightens the marinade and helps tenderize the shrimp with its citrusy tang.

• Corn: Sweet summer corn brings crisp, juicy kernels that complement the creamy avocado perfectly.
• Avocado: Provides rich, buttery smoothness and healthy fats that make the salad feel luxurious.
• Cherry Tomatoes: Adds bursts of fresh, tangy sweetness and beautiful color to the dish.
• Red Onion: Introduces a sharp, crisp bite that cuts through the creamy elements.
• Cilantro: Brings a fresh, herbal note that elevates the entire salad's flavor profile.

• Olive Oil: Creates a silky base for the dressing that helps blend flavors smoothly.
• Lime Juice: Adds bright, zesty acidity that balances the richness of avocado.
• Honey: Provides a gentle sweetness that rounds out the dressing's flavor.
• Dijon Mustard: Adds a subtle tang and helps emulsify the dressing.
• Garlic Powder: Introduces a mild, savory undertone to the dressing.

• Feta or Cotija Cheese.

Grilling and Tossing Tools for Shrimp and Corn Salad

• Grill or Grill Pan: Essential for charring shrimp and corn with perfect smoky flavor.
• Large Mixing Bowl: For combining salad ingredients and tossing with dressing.
• Small Mixing Bowl: Needed for whisking together dressing ingredients.
• Cutting Board: For chopping vegetables and preparing ingredients.
• Chef's Knife: To slice avocado, tomatoes, onion, and cut corn kernels.
• Whisk: Perfect for blending dressing ingredients smoothly.
• Tongs: Helpful for flipping and handling shrimp on the grill.

Instructions for Fresh Avocado Corn Salad With Shrimp

• Fire Up the Flavor

Toss succulent shrimp with zesty seasonings like olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and tangy lime juice.

• Sizzle the Seafood

Heat grill or grill pan to medium-high and cook shrimp 2-3 minutes per side until they turn opaque with beautiful char marks.

• Char the Corn

Grill fresh corn until lightly blackened, then slice kernels off the cob into a large mixing bowl.

• Create Colorful Base

Mix grilled corn kernels with creamy avocado chunks, bright cherry tomatoes, crisp red onion, and fresh cilantro.

• Whip Up Dynamic Dressing

Blend olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper into a vibrant, zingy sauce.

• Combine and Crown

Drizzle dressing over salad, gently toss ingredients, then crown with grilled shrimp and crumble cheese on top.

• Serve and Savor

Present immediately while ingredients are still warm and flavors are bold and crisp.

Flavor Ideas to Elevate Corn and Avocado Combinations

• Pat shrimp dry before marinating to ensure beautiful char lines and prevent steaming during grilling.
• Prepare corn and dressing components up to a day in advance, keeping ingredients separately refrigerated to maintain crisp textures.
• Replace corn with diced zucchini or cauliflower for a keto-friendly version that keeps the salad's fresh flavor profile intact.
• Swap shrimp with grilled halloumi cheese or plant-based protein like marinated tofu cubes for a delicious meat-free alternative that matches the original recipe's smoky essence.
• Skip cheese topping or replace with nutritional yeast for a creamy, tangy finish that respects dairy-free dietary needs while maintaining the salad's vibrant taste.

Serve Grilled Shrimp Salad as a Light Entrée

• Tropical Beach Picnic Platter: Create a vibrant summer spread by arranging the salad on a large wooden board with extra lime wedges and sprinkled herbs. This presentation makes the dish feel like a festive coastal dining experience.
• Taco Night Twist: Transform the salad into a filling for soft corn tortillas. Layer the shrimp and avocado corn mixture inside warm tortillas for a fresh, zesty taco alternative that's perfect for casual dinners.
• Light Lunch Companion: Serve the salad over a bed of mixed greens or quinoa for a more substantial meal. The grilled shrimp adds protein, making it a complete and satisfying lunch option that's both nutritious and delicious.
• Sunset Appetizer Style: Present the salad in small glass cups or mason jars as an elegant appetizer for summer gatherings. Garnish with extra cilantro and a sprinkle of cheese to create a visually appealing and crowd-pleasing starter.

Storing Grilled Shrimp Avocado Salad Smartly

• Store salad components separately in airtight containers to maintain freshness, keeping dressing, grilled shrimp, and vegetable mix in different sealed containers for up to 2 days in the refrigerator.
• Chop avocados and add lime juice immediately to prevent browning, ensuring crisp texture and vibrant color when reassembling the salad.
• Repurpose remaining salad by tucking ingredients into soft tortillas for quick tacos or mixing with mixed greens for a refreshed lunch option the next day.
• Keep grilled shrimp and corn slightly warm by wrapping in aluminum foil if not serving immediately, which helps retain moisture and prevents cooling too quickly.

Vibrant Avocado Corn Salad with Grilled Shrimp

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4.6 from 39 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Zesty avocado corn salad with grilled shrimp brings summer flavors dancing onto dinner plates. Mexican-inspired ingredients combine crisp textures and bold seasonings that promise refreshing satisfaction for hungry palates.

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 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
• ¼ cup crumbled feta or cotija cheese (optional)
• 4 tbsps olive oil
• 1 lime, juiced
• 1 tsp honey (or maple syrup for vegan)
• 1 tsp Dijon mustard
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper

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Instructions

1. Marinate Shrimp: Blend shrimp with olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and lime juice in a mixing container until evenly coated.
2. Prepare Grill: Heat grill or grill pan to medium-high temperature, ensuring surface is hot and ready for cooking.
3. Cook Shrimp: Grill shrimp for 2-3 minutes per side, achieving opaque color with light charred edges, then transfer to a separate plate.
4. Process Corn: If using fresh corn, char on grill briefly, then carefully slice kernels into a large mixing bowl.
5. Compose Salad Base: Combine grilled corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and freshly chopped cilantro in the bowl.
6. Create Dressing: Whisk olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper in a small whisking container until smooth and integrated.
7. Final Assembly: Drizzle prepared dressing over salad, gently tossing to ensure even coating, then strategically place grilled shrimp on top and garnish with crumbled feta or cotija cheese.
8. Serve: Present immediately while ingredients remain fresh and temperature is optimal.

Notes

• Let shrimp sit in marinade for 15-20 minutes before grilling to enhance flavor absorption and tenderness.
• Maintain medium-high heat to prevent overcooking shrimp, which can become rubbery and tough.
• Fresh grilled corn provides better texture and smoky flavor compared to canned corn; alternatively, use frozen corn for convenience.
• Swap feta with dairy-free alternatives like nutritional yeast for vegan version, or use gluten-free spices for those with dietary restrictions.

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

Nutrition

• Serving Size: 5
• Calories: 200
• Sugar: 3 g
• Sodium: 250 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 100 mg