Avocado Corn Salad with Grilled Shrimp

Avocado Corn Salad with Grilled Shrimp is a light, refreshing, and protein-packed dish that brings together the best flavors of summer in one vibrant bowl. Sweet grilled corn, creamy avocado, juicy cherry tomatoes, and crisp red onion are tossed in a zesty lime dressing, then topped with succulent grilled shrimp seasoned to perfection. It’s a satisfying salad that’s hearty enough for a main course yet fresh and balanced enough for a side dish at your next barbecue or picnic.

This dish is a celebration of texture and contrast—the smoky char of corn and shrimp plays beautifully against the creamy avocado and bright citrusy notes. The salad is easy to prepare, ideal for meal prep, and naturally gluten-free and dairy-free. Whether you’re planning a quick weeknight dinner, a healthy lunch, or a crowd-pleasing potluck offering, this recipe checks all the boxes. It’s colorful, crave-worthy, and ready in under 30 minutes.

Why You’ll Love This Recipe

1. Bright and Fresh Flavors – A zesty lime dressing brings out the natural sweetness of the ingredients.
2. Quick and Easy to Make – Minimal prep and cook time make it weeknight-friendly.
3. Nutritious and Balanced – High in protein, healthy fats, and fiber.
4. Perfect for Summer – Makes the most of peak-season corn, tomatoes, and avocado.
5. Customizable – Easily adaptable with different proteins or veggies.

Ingredients

• Shrimp
• Olive oil
• Garlic
• Chili powder
• Cumin
• Salt and pepper
• Fresh corn (grilled or boiled)
• Avocados
• Cherry tomatoes
• Red onion
• Fresh cilantro
• Lime juice
• Optional: jalapeño, feta cheese, or hot sauce

Variations

Swap the Protein

Use grilled chicken, steak, or tofu instead of shrimp for different dietary preferences.

Make It Spicy

Add sliced jalapeños, crushed red pepper, or a drizzle of hot sauce for extra heat.

Add Leafy Greens

Serve over baby spinach, arugula, or romaine to make it more of a traditional salad.

Cheese Upgrade

Top with crumbled cotija, feta, or queso fresco for a creamy, salty contrast.

Add Beans

Toss in black beans for more fiber and a heartier vegetarian twist.

How to Make the Recipe

Step 1: Marinate the Shrimp

In a bowl, combine olive oil, garlic, chili powder, cumin, salt, and pepper. Add shrimp and toss to coat. Let marinate for 10–15 minutes.

Step 2: Grill the Corn and Shrimp

Grill corn on the cob until lightly charred. Grill shrimp over medium heat for 2–3 minutes per side until opaque and cooked through. Remove and let cool slightly.

Step 3: Prepare the Salad Base

Cut corn off the cob. In a large bowl, combine corn kernels, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro.

Step 4: Make the Dressing

Whisk together lime juice, olive oil, salt, and pepper. Pour over salad and gently toss to combine.

Step 5: Assemble and Serve

Top the salad with grilled shrimp and serve immediately with lime wedges on the side.

Tips for Making the Recipe

• Don’t overcook the shrimp—they cook quickly and can become rubbery.
• Use ripe but firm avocados to avoid mushiness when tossing.
• Char the corn for added flavor—use a grill or stovetop flame.
• Serve immediately after adding avocado and dressing to preserve texture.
• Taste and adjust seasoning before serving, especially the lime and salt.

How to Serve

• Serve as a light main dish or as a hearty side for grilled meats.
• Great with tortilla chips as a dip-style salad.
• Perfect for picnics, potlucks, and summer barbecues.
• Add to a tortilla for a shrimp taco-style wrap.
• Pair with chilled white wine or sparkling water with lime.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 2 days. Avocados may brown, so add fresh ones before serving again.

Freezing

Not recommended due to the texture changes in avocado and shrimp.

Reheating

Shrimp can be gently reheated in a skillet if needed, but the salad is best served cold or room temperature.

FAQs

1. Can I use frozen shrimp?

Yes, just thaw completely and pat dry before marinating and grilling.

2. Can I make this salad ahead of time?

You can prep everything except the avocado and dressing in advance. Add those just before serving.

3. What if I don’t have a grill?

You can boil or sauté the corn and cook shrimp in a hot skillet.

4. Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

5. How do I keep avocado from browning?

Toss in lime juice and add it right before serving for best results.

6. What other herbs can I use?

Try fresh parsley, basil, or mint for a different flavor twist.

7. Can I make this spicy?

Absolutely—add jalapeños, hot sauce, or cayenne pepper to the shrimp marinade.

8. Is there a low-carb version?

It’s already fairly low in carbs, but you can reduce or skip the corn.

9. What type of shrimp should I use?

Medium to large peeled and deveined shrimp work best.

10. Can I serve this warm?

Yes, slightly warm shrimp on the cool salad adds a delicious contrast.

Conclusion

Avocado Corn Salad with Grilled Shrimp is a fresh, flavorful, and flexible dish that celebrates simple ingredients and bold flavors. With sweet corn, creamy avocado, zesty lime, and perfectly grilled shrimp, this salad is both nourishing and crowd-pleasing. Whether you’re enjoying it as a light dinner, packing it for lunch, or serving it as a side at a summer gathering, this recipe is a refreshing go-to that delivers every time.

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