Avocado Corn Salad With Grilled Shrimp

This Avocado Corn Salad with Grilled Shrimp is a vibrant and refreshing dish that perfectly blends smoky, juicy shrimp with creamy avocado and sweet corn. Ideal for warm weather, it combines fresh ingredients and bold flavors in a simple yet satisfying salad that works wonderfully as a main course or a hearty side. The smoky paprika and cumin-spiced shrimp are grilled to perfection, lending a delicious char that contrasts beautifully with the crisp, sweet corn and the creamy avocado. The addition of lime juice brightens the salad, while the optional jalapeño adds a touch of heat, making each bite lively and flavorful.

This salad is a great way to celebrate fresh summer produce like corn and tomatoes, paired with protein-packed shrimp to keep it balanced and nutritious. It’s easy to prepare, packed with texture, and full of flavor, making it perfect for casual weeknight dinners, potlucks, or BBQ gatherings. The wooden skewers not only make grilling shrimp simple but also add an appealing presentation element. Whether you’re looking for a light, healthy meal or something impressive yet effortless, this recipe ticks all the boxes.

Why You’ll Love This Recipe

• Combines creamy avocado and sweet corn with smoky grilled shrimp for a perfect flavor balance
• Fresh, vibrant, and ideal for warm-weather meals or gatherings
• Quick and easy to prepare with minimal ingredients and fuss
• Packed with protein, healthy fats, and fiber for a nutritious meal
• Versatile and customizable with optional jalapeño and fresh herbs

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Ingredients

• Extra-large or jumbo shrimp, tail on and deveined
• Garlic clove, minced
• Smoked paprika
• Ground cumin
• Salt and ground pepper
• Lime juice (for salad and shrimp)
• Olive oil
• Ripe avocado, peeled, pitted, and chopped
• Red onion, chopped
• Cherry or grape tomatoes, halved
• Jalapeño, seeded and chopped (optional)
• Fresh cilantro, leaves picked and chopped
• Corn on the cob (fresh or pre-cooked)
• Wooden skewers, soaked in water

Variations

• Substitute shrimp with grilled chicken or tofu for a different protein
• Add black beans or chickpeas for extra fiber and plant-based protein
• Use fire-roasted corn or canned corn for convenience
• Add diced cucumber or bell peppers for additional crunch
• Sprinkle with feta or cotija cheese for a tangy twist

How to Make the Recipe

Step 1: Prepare the Shrimp

In a bowl, combine minced garlic, smoked paprika, ground cumin, salt, pepper, lime juice, and olive oil. Toss the shrimp in this marinade and let sit for 10–15 minutes.

Step 2: Prepare the Corn

If using fresh corn, grill the corn on the cob until lightly charred and cooked through. Let cool, then cut the kernels off the cob. If using pre-cooked corn, warm slightly or use as is.

Step 3: Grill the Shrimp

Thread shrimp onto soaked wooden skewers. Grill over medium-high heat for 2–3 minutes per side or until shrimp are pink and cooked through. Remove from grill and set aside.

Step 4: Make the Salad

In a large bowl, combine chopped avocado, red onion, cherry tomatoes, jalapeño (if using), fresh cilantro, and grilled corn kernels. Drizzle with lime juice and gently toss to combine.

Step 5: Assemble and Serve

Remove shrimp from skewers and add to the salad or serve them on top. Drizzle with extra olive oil or lime juice if desired. Serve immediately.

Tips for Making the Recipe

• Soak wooden skewers in water to prevent burning during grilling
• Don’t overcook shrimp; they cook quickly and become rubbery if left too long
• Use ripe avocados for creamy texture and better flavor
• Gently toss the salad to avoid mashing the avocado
• Adjust seasoning and lime juice to taste for balance

How to Serve

Serve this salad as a light main dish or alongside grilled vegetables, rice, or warm pita bread. It also makes a great option for picnics, BBQs, or summer parties. Garnish with extra cilantro or lime wedges for added freshness.

Make Ahead and Storage

Storing Leftovers

Keep salad and shrimp separate in airtight containers in the refrigerator for up to 2 days. Avocado may brown, so add fresh avocado before serving if possible.

Freezing

Shrimp can be frozen before cooking, but the salad ingredients are best fresh.

Reheating

Reheat shrimp gently on the grill or in a skillet. The salad is best served cold or at room temperature.

FAQs

1. Can I use frozen shrimp?

Yes, thaw shrimp completely before marinating and grilling.

2. Can I make this salad vegan?

Replace shrimp with grilled tofu, tempeh, or chickpeas.

3. How do I keep avocado from browning?

Add avocado just before serving and toss with lime juice to slow browning.

4. Can I cook shrimp indoors?

Yes, shrimp can be cooked on a grill pan or stovetop skillet.

5. What if I don’t have wooden skewers?

You can cook shrimp directly on the grill or in a skillet without skewers.

6. Can I use frozen corn?

Yes, thaw and drain well before adding to the salad.

7. How spicy is the jalapeño?

Jalapeño adds mild heat; remove seeds for less spice or omit entirely.

8. Can I prepare this ahead of time?

Marinate shrimp ahead, but assemble salad and add avocado just before serving.

9. What can I substitute for cilantro?

Try fresh parsley or omit if you don’t like cilantro.

10. Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Conclusion

Avocado Corn Salad with Grilled Shrimp is a delicious and colorful dish that combines smoky, juicy shrimp with fresh, creamy, and crunchy ingredients for a perfectly balanced meal. Easy to prepare and packed with flavor and nutrients, it’s ideal for summer meals or any time you want a refreshing, wholesome dish. Whether for a quick weeknight dinner or a crowd-pleasing party salad, this recipe is sure to impress and satisfy.

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