Avocado Corn Salad With Grilled Shrimp
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
310 kcal
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Course
Main Course
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Cuisine
American
Avocado Corn Salad With Grilled Shrimp
Description
This salad combines seasoned, grilled shrimp threaded on skewers with corn grilled until charred, creating a smoky base of flavors. The shrimp marinade of garlic, smoked paprika, cumin, lime zest, and juice infuses them with warmth and acidity. Fresh vegetables including ripe avocado, red onion, cherry tomatoes, jalapeño, and cilantro contribute creamy, pungent, sweet, spicy, and herbal notes respectively.
The grilled corn kernels are sliced from the cob once slightly cooled and added to the salad, enhancing texture and sweetness alongside the creamy avocado. Tossing everything with lime juice ties the salad with bright acidity, and seasoning to taste completes the layered flavor profile.
This dish serves well on its own as a light meal or alongside rice or tortillas. Leftovers keep chilled for up to three days and reheat easily, though freezing is not recommended. Substitutions suggested include chicken instead of shrimp, scallops for seafood, lemon instead of lime, and white sweet onions instead of red.
Ingredients
- 1 lb. Shrimp tail on and deveined, extra-large or jumbo
- 1 large garlic minced, clove
- 1 tsp smoked paprika
- 1/2 tsp cumin ground
- salt to taste
- black pepper to taste
- 1 lime juiced, for the salad
- 1 tbsp olive oil
- 1 medium avocado peeled pitted and chopped, ripe
- 1 medium red onion chopped
- 1- pint cherry tomato or grape tomato, halved
- 1 jalapeño seeded and chopped, optional
- 1/2 bunch cilantro leaf picked and chopped, fresh
- 1 lime juice and zest of, for the shrimp
- 2 corn fresh or pre-cooked, on the cob
- wooden skewers soaked in water
Instructions
- Place the shrimp into a bowl and sprinkle with the seasonings. Add lime juice, zest, and oil and mix well to evenly coat.
- Thread about 3 shrimps over each wooden skewer. Heat a grill pan over medium heat.
- Cook the shrimp skewers for about 2-3 minutes on each side, or until shrimp is pink and opaque.
- Meanwhile, in a salad bowl, add chopped avocado, onion, minced garlic, cherry/grape tomatoes, jalapeño, and cilantro. Stir in the juice of 1 lime, and season with salt and pepper to your taste.
- Once the shrimp skewers are done, set aside on a plate.
- Keeping the grill pan over medium-high heat place the corn over and grill until charred on all sides, flipping it frequently, for about 6-8 minutes in total.
- Allow the corn to chill until ready to handle, then using a sharp knife, slice the corn from the cob and add it to the avocado salad.
- Toss the salad to combine one more time, then top with shrimp skewers and serve.
Notes
- Store leftovers in the refrigerator for up to 3 days; reheat shrimp gently in the microwave.
- Avoid freezing as texture and flavor may degrade.
- Substitute chicken breast or scallops for shrimp according to preference.
- Use lemons if limes are unavailable; white sweet onions can replace red onions.
- Vine-ripened tomatoes can be used instead of cherry or grape tomatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 908mg | 38% |
| Potassium | 800mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 56mg | 62% |
| Calcium | 201mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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