Description
This vibrant Avocado Corn Salad with Grilled Shrimp combines smoky, spiced shrimp with creamy avocado, fresh corn, and zesty lime for a refreshing, light, and flavorful dish perfect for summer meals or casual gatherings.
Ingredients
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1 lb. extra-large or jumbo shrimp, tail on and deveined
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1 large garlic clove, minced
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1 tsp smoked paprika
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½ tsp ground cumin
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Salt and ground black pepper, to taste
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Juice of 1 lime (for salad)
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1 tbsp olive oil
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1 medium ripe avocado, peeled, pitted, and chopped
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1 medium red onion, chopped
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1 pint cherry or grape tomatoes, halved
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1 jalapeño, seeded and chopped (optional)
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½ bunch fresh cilantro, leaves picked and chopped
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Juice and zest of 1 lime (for shrimp)
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2 ears corn on the cob, fresh or pre-cooked
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Wooden skewers, soaked in water
Instructions
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Preheat grill or grill pan to medium-high heat.
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In a bowl, combine shrimp, minced garlic, smoked paprika, ground cumin, lime juice and zest, salt, and pepper. Toss to coat evenly. Thread shrimp onto soaked wooden skewers.
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Grill shrimp skewers for 2–3 minutes per side until shrimp are opaque and cooked through. Remove from grill and set aside.
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Grill corn cobs until lightly charred (about 10 minutes), turning occasionally. Let cool, then cut kernels off the cob.
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In a large bowl, combine avocado, red onion, cherry tomatoes, jalapeño (if using), cilantro, and corn kernels. Drizzle with olive oil and lime juice. Toss gently to combine and season with salt and pepper to taste.
- Serve salad topped with grilled shrimp skewers.
Notes
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For extra flavor, add a sprinkle of chili powder or cumin to the salad.
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Can be served with warm tortillas or crusty bread for a fuller meal.
- Wooden skewers should be soaked at least 30 minutes before grilling to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American