Why You’ll Love This Recipe
This Avocado Corn Salad with Grilled Shrimp is incredibly easy to make and comes together in just 25 minutes. It’s packed with fresh, wholesome ingredients, making it a nutritious choice for any occasion. The grilled shrimp adds a smoky flavor that enhances the natural sweetness of the corn, while the creamy avocado provides a rich texture that complements the salad perfectly. It’s gluten-free, light, and refreshing, making it an ideal dish for warm weather or a quick weeknight meal.
Ingredients
-
2 ripe avocados, diced
-
1 cup corn kernels (fresh or frozen)
-
1 lb shrimp, peeled and deveined
-
1/4 cup red onion, finely chopped
-
1/4 cup cilantro, chopped
-
1 lime, juiced
-
2 tablespoons olive oil
-
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Preheat the grill to medium-high heat.
-
In a bowl, combine the diced avocados, corn, red onion, and cilantro.
-
In a separate bowl, toss the shrimp with olive oil, lime juice, salt, and pepper.
-
Grill the shrimp for 2-3 minutes on each side until cooked through.
-
Once the shrimp are done, add them to the avocado mixture and gently toss to combine.
-
Serve immediately, garnished with extra cilantro if desired.
Servings and Timing
-
Servings: 4
-
Total Time: 25 minutes
-
Prep Time: 10 minutes
-
Cook Time: 15 minutes
-
Variations
-
Add a spicy kick: If you like a bit of heat, add a diced jalapeño or a sprinkle of chili flakes to the salad.
-
Use grilled vegetables: You can swap the corn for grilled bell peppers or zucchini for a smoky flavor.
-
Swap shrimp for chicken: For a different protein, you can replace the shrimp with grilled chicken breast.
-
Dressing options: For a creamy twist, drizzle some Greek yogurt or sour cream on top, or mix a little tahini into the salad for a richer flavor.
Storage/Reheating
-
Storage: This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, but the flavors will still be delicious.
-
Reheating: If you’re storing leftovers with shrimp, it’s best to eat them cold. However, if you prefer to warm the shrimp, reheat them in a pan on low heat for a few minutes, but avoid reheating the avocado and corn mixture, as it may lose its texture.
FAQs
1. Can I use canned corn instead of fresh or frozen corn?
Yes, canned corn can be used as an alternative. Just make sure to drain and rinse it before adding it to the salad.
2. Can I make this salad in advance?
This salad is best enjoyed fresh to maintain the texture of the avocado and shrimp. However, you can prep the avocado mixture and grill the shrimp ahead of time and combine them when ready to serve.
3. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly fine. Just be sure to thaw them completely and pat them dry before grilling.
4. How do I know when the shrimp are done grilling?
The shrimp should be opaque and slightly firm to the touch. Grilling them for about 2-3 minutes per side usually ensures they’re cooked through.
5. Can I substitute the cilantro with another herb?
If you’re not a fan of cilantro, you can substitute it with parsley, basil, or even dill for a different flavor.
6. Is this recipe spicy?
This recipe is not spicy, but if you like some heat, you can add chopped jalapeños or chili flakes.
7. Can I grill the corn instead of using it raw?
Yes, grilling the corn adds a nice smokiness to the salad. Simply grill the corn cob until charred, then slice off the kernels.
8. What can I serve this salad with?
This salad pairs well with grilled meats, tacos, or as a side to a light pasta dish.
9. Can I add cheese to this salad?
Yes, crumbled feta or cotija cheese would be a great addition for a creamy and salty contrast.
10. Can I use a grill pan instead of an outdoor grill?
Yes, you can use a grill pan on your stovetop if you don’t have an outdoor grill. Just heat it to medium-high and grill the shrimp as instructed.
Conclusion
This Avocado Corn Salad with Grilled Shrimp is an easy, fresh, and flavorful dish that is perfect for any occasion. With its combination of creamy avocado, sweet corn, and smoky shrimp, it’s sure to become a favorite in your recipe collection. Plus, it’s quick to prepare, making it a go-to meal for busy days or casual gatherings. Give it a try, and you’ll see why it’s so loved!
Print
Avocado Corn Salad with Grilled Shrimp
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
A fresh and vibrant avocado corn salad topped with smoky grilled shrimp, combining creamy, sweet, and savory flavors for a light yet satisfying meal or side dish.
Ingredients
2 ripe avocados, diced
1 cup corn kernels (fresh or frozen)
1 lb shrimp, peeled and deveined
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 lime, juiced
2 tablespoons olive oil
Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine the diced avocados, corn, red onion, and cilantro.
- In a separate bowl, toss the shrimp with olive oil, lime juice, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until cooked through.
- Add the grilled shrimp to the avocado mixture and gently toss to combine.
- Serve immediately, garnished with extra cilantro if desired.
Notes
Add diced jalapeño or chili flakes for extra spice.
Swap corn with grilled bell peppers or zucchini for variation.
Replace shrimp with grilled chicken for a different protein option.
Drizzle Greek yogurt, sour cream, or tahini for a creamy twist.
Best enjoyed fresh, but leftovers can be refrigerated for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 140mg
