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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prepare Grill: Heat grill or grill pan to medium-high temperature, ensuring surface is hot and ready for cooking.
- Cook Shrimp: Grill shrimp for 2-3 minutes per side, achieving opaque color with light charred edges, then transfer to a separate plate.
- Process Corn: If using fresh corn, char on grill briefly, then carefully slice kernels into a large mixing bowl.
- Compose Salad Base: Combine grilled corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and freshly chopped cilantro in the bowl.
- Create Dressing: Whisk olive oil, lime juice, honey, Dijon mustard, garlic powder, salt, and pepper in a small whisking container until smooth and integrated.
- 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.
- 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