Grilled Shrimp, Corn & Avocado Salad with Lime-Cilantro Dressing
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
8 people
-
Calories
219 kcal
-
Course
Main Course, Salad
Grilled Shrimp, Corn & Avocado Salad with Lime-Cilantro Dressing
Description
This recipe is built around fresh shrimp marinated in a mixture of lime juice, soy sauce, jalapeño, garlic, red pepper flakes, cumin, and cilantro, which infuses them with citrusy, spicy, and savory nuances. After marination, shrimp are grilled over medium heat until cooked through, creating slight charred marks and smoky flavor. Corn ears brushed with oil and sprinkled with salt are grilled concurrently until some kernels brown, adding natural sweetness and texture.
The salad combines grilled corn kernels cut from the cob alongside diced tomatoes, black beans, red and green onions, chopped jalapeño, creamy chunks of avocado, and coarsely chopped romaine lettuce. The lime-cilantro dressing, made with the remaining marinade whisked with olive oil, ties the salad components together with fresh acidity, herbaceous taste, and mild heat from jalapeño.
This combination offers a complex balance of flavors and textures, making it a suited side or main dish during warm-weather meals. The ingredients can be prepared in advance, chilled, and combined shortly before serving to maintain freshness and optimal texture.
Ingredients
FOR THE MARINADE / DRESSING
- ½ cup lime juice fresh
- 2 tablespoon soy sauce
- 1 jalapeño cored with seeds and ribs removed, fresh
- 3 cloves garlic minced
- Pinch red pepper flakes or more, for added spice
- 1 tablespoon cumin ground
- 1 cup cilantro chopped, fresh
- ¾ cup extra-virgin olive oil
FOR THE SALAD
- 1 lb Shrimp deviend and peeled, large
- salt
- black pepper
- 2 ears corn shucked and silk removed, fresh
- canola oil for brushing the corn
- 1 cup tomato cored and diced
- 1 oz can black beans drained and rinsed
- ¼ cup red onion chopped
- ¼ cup green onions green and white parts, chopped, or scallions
- 1 jalapeño seeds and ribs removed, finely chopped
- 1 avocado skin and pit removed, roughly chopped
- 1 oz. bag romaine lettuce roughly chopped
Instructions
- Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin, and cilantro. Slowly whisk in the extra-virgin olive oil.
- Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place it in the refrigerator for 1 hour. Save the remaining marinade for the dressing (there should be approx. ½ to ¾ cup left).
- Heat your grill to medium heat. Brush the canola oil over the corn and then sprinkle all over with salt. Add the corn to the grill, over direct heat, and cook until the kernels are starting to brown. About 8 minutes, turning the corn over a time or two while cooking. Remove and set aside to cool.
- Once the corn is cool enough to handle, set one corn upright on a large platter or a shallow bowl, and then with the other hand, carefully use a large knife to cut the kernels from the cob. Repeat with the other ear of corn. Set aside.
- Take the shrimp from the marinade and place them on skewers, careful not to overcrowd each skewer with the shrimp (don't squeeze too many shrimp on a skewer, otherwise, they won't cook evenly). Lightly salt and pepper the shrimp before grilling. Alternatively, cook on the grill on a grill pan, or sear in a skillet over medium-g-high heat on the stove, or in a cast-iron skillet in a 450° oven for about 10 minutes. Discard the marinade.
- Meanwhile, in a medium bowl, mix together the corn, tomatoes, red and green onions, pepper, and beans. Gently stir in the avocado.
- Put the lettuce in a large bowl and pour the corn mixture over the top. Add ⅓ to ½ cup of the reserved dressing and gently toss.
- Place the dressed salad on a large chilled platter or in a serving bowl. Place shrimp on top of the salad and serve at once!
Notes
- All salad components can be prepared ahead, stored chilled, and combined up to 2 hours before serving.
- Allow the salad to reach room temperature before assembling to best enjoy flavors and texture.
- Use fresh lime juice for the marinade and dressing to maximize brightness.
- Grilling the corn until some kernels brown enhances sweetness and adds smoky notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 701mg | 29% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
