Description
Avocado Corn Salad with Grilled Shrimp is a fresh, vibrant, and satisfying summer dish that’s packed with bold flavors and wholesome ingredients. Juicy grilled shrimp top a zesty blend of sweet corn, creamy avocado, cherry tomatoes, red onion, and fresh herbs—tossed in a simple lime vinaigrette. It’s perfect as a light main course or a standout side at your next cookout or picnic.
Ingredients
For the Grilled Shrimp:
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1 lb large shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp chili powder
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½ tsp garlic powder
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½ tsp paprika
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Salt and pepper, to taste
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Juice of ½ lime
For the Salad:
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2 cups corn kernels (fresh, grilled, or thawed from frozen)
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1 large avocado, diced
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1 cup cherry tomatoes, halved
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⅓ cup red onion, finely chopped
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¼ cup fresh cilantro, chopped
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1 tbsp fresh basil, chopped (optional)
For the Dressing:
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2 tbsp olive oil
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Juice of 1 lime
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1 tsp honey or agave (optional)
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Salt and black pepper, to taste
Instructions
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Marinate the Shrimp
In a bowl, toss shrimp with olive oil, lime juice, chili powder, garlic powder, paprika, salt, and pepper. Let marinate for 10–15 minutes. -
Grill the Shrimp
Preheat a grill or grill pan over medium heat. Grill shrimp for 2–3 minutes per side until pink and cooked through. Set aside. -
Make the Salad
In a large bowl, combine corn, avocado, cherry tomatoes, red onion, cilantro, and basil. -
Mix the Dressing
In a small bowl or jar, whisk together olive oil, lime juice, honey (if using), salt, and pepper.
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Assemble
Pour dressing over the salad and toss gently to combine. Top with grilled shrimp and serve immediately.
Notes
For extra flavor, use grilled corn cut off the cob.
Add jalapeño for heat, or feta cheese for a creamy, tangy element.
Serve with tortilla chips or over mixed greens for a heartier meal.
Best served fresh but can be made 1 hour ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad, Main Dish
- Method: Grilling
- Cuisine: Mexican-Inspired, American
Keywords: avocado corn salad, grilled shrimp salad, summer salad, healthy shrimp recipe, corn avocado salsa