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Grilled Shrimp, Corn & Avocado Salad with Lime-Cilantro Dressing

This Grilled Shrimp, Corn & Avocado Salad has been our all-time favorite salad for many, many years. All components can be made ahead of time. Simply assemble the salad, placing the cooked shrimp on top, just before serving. Amazingly delicious!

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
Cuisine: American , Tex-Mex

Ingredients

FOR THE MARINADE / DRESSING
  • ½ cup fresh lime juice
  • 2 tablespoon soy sauce
  • 1 fresh jalapeno cored with seeds and ribs removed
  • 3 cloves garlic minced
  • Pinch red pepper flakes or more, for added spice
  • 1 tablespoon ground cumin
  • 1 cup fresh cilantro chopped
  • ¾ cup extra-virgin olive oil
FOR THE SALAD
  • 1 lb large shrimp deviend and peeled
  • salt and pepper
  • 2 ears fresh corn shucked and silk removed
  • canola oil for brushing the corn
  • 1 cup tomato cored and diced
  • 1 15 oz can black beans drained and rinsed
  • ¼ cup red onion chopped
  • ¼ cup green onions, scallions green and white parts, chopped
  • 1 Jalapeño seeds and ribs removed, finely chopped
  • 1 avocado skin and pit removed, roughly chopped
  • 1 9 oz. bag romaine lettuce roughly chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, in a medium bowl, mix together the corn, tomatoes, red and green onions, pepper, and beans. Gently stir in the avocado.
  7. 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.
  8. 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

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel
  • All components of this salad can be prepared ahead of time and kept chilled in the refrigerator until 2 hours before serving.  Let everything come to room temperature, and then assemble the salad as indicated in the recipe.  

Nutrition Information

Calories 219kcal (11%) Carbohydrates 9g (3%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 143mg (48%) Sodium 701mg (29%) Potassium 317mg (9%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 397IU (8%) Vitamin C 12mg (13%) Calcium 97mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 219

% 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.