Avocado Corn Salad with Grilled Shrimp

This Avocado Corn Salad with Grilled Shrimp is a fresh, vibrant dish bursting with flavor. Sweet corn, creamy avocado, juicy tomatoes, and crisp cucumbers come together with perfectly grilled shrimp and a zesty lime dressing. It’s a light yet satisfying meal that’s perfect for summer gatherings, meal prep, or a quick and healthy dinner.

Why You’ll Love This Recipe

• Fresh and full of bright flavors
• Quick and easy to prepare in under 30 minutes
• Packed with lean protein, healthy fats, and fiber
• Great as a light meal, side dish, or appetizer
• Naturally gluten-free and can be made dairy-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Grilled Shrimp:

• Large shrimp, peeled and deveined
• Olive oil
• Garlic, minced
• Lime juice
• Smoked paprika
• Cumin
• Salt and black pepper

For the Avocado Corn Salad:

• Fresh corn kernels (grilled or boiled)
• Avocado, diced
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, finely chopped
• Fresh cilantro, chopped
• Jalapeño, minced (optional, for spice)
• Lime juice
• Olive oil
• Salt and black pepper

Directions

1. Marinate the Shrimp: In a bowl, mix olive oil, garlic, lime juice, smoked paprika, cumin, salt, and black pepper. Add shrimp and toss to coat. Let marinate for 10-15 minutes.
2. Grill the Shrimp: Heat a grill or grill pan over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
3. Prepare the Salad: In a large bowl, combine corn, avocado, cherry tomatoes, cucumber, red onion, cilantro, and jalapeño.
4. Make the Dressing: Whisk together lime juice, olive oil, salt, and black pepper. Pour over the salad and toss gently.
5. Assemble and Serve: Top the salad with grilled shrimp and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Spicy Kick: Add cayenne pepper to the shrimp marinade or extra jalapeño to the salad.
• Dairy Boost: Sprinkle crumbled feta or Cotija cheese for extra flavor.
• Protein Swap: Replace shrimp with grilled chicken or tofu.
• Grain Addition: Mix in quinoa or farro for a heartier dish.
• Dressing Alternative: Swap lime dressing for a honey-lime vinaigrette or avocado-based dressing.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Shrimp Storage: Keep shrimp separate and reheat in a skillet for best texture.
• Avocado Tip: Add extra lime juice to prevent browning.

FAQs

Can I use frozen shrimp?

Yes! Thaw completely and pat dry before marinating and grilling.

Can I use canned or frozen corn?

Yes, but grilled fresh corn adds the best flavor.

What’s the best way to grill shrimp without skewers?

Use a grill pan or cook directly on a well-oiled grill grates.

Can I make this salad ahead of time?

Yes! Prep everything except the avocado and shrimp, then add them just before serving.

How can I make this salad vegan?

Swap shrimp for grilled tofu or chickpeas.

What’s the best side dish for this salad?

Try it with tortilla chips, rice, or a side of black beans.

Can I use lemon instead of lime?

Yes, but lime enhances the flavors best.

What type of shrimp works best?

Large or jumbo shrimp hold up best on the grill.

Can I serve this salad warm?

Yes! Serve immediately after grilling shrimp for a warm, flavorful dish.

How do I prevent the avocado from browning?

Toss avocado in lime juice and store in an airtight container.

Conclusion

This Avocado Corn Salad with Grilled Shrimp is the perfect blend of fresh, tangy, and savory flavors. Whether served as a main dish or a side, it’s a healthy, delicious option that’s easy to make and packed with nutrients. Try it today and enjoy a refreshing, satisfying meal!

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