Shrimp Avocado Corn Salad

Shrimp Avocado Corn Salad is a fresh, colorful, and nutrient-packed dish that brings together juicy shrimp, sweet corn, creamy avocado, and crisp vegetables. Tossed in a tangy lime dressing, this salad offers a perfect blend of texture and flavor—ideal for a light lunch, dinner, or side dish.

Why You’ll Love This Recipe

This salad is a celebration of bright flavors and wholesome ingredients. It’s quick to prepare, loaded with protein, fiber, and healthy fats, and doesn’t require any complicated steps. Whether you’re looking for a simple weeknight dinner or a crowd-pleasing side, this shrimp avocado corn salad delivers on taste, nutrition, and presentation.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 3/4 teaspoon kosher salt, divided
• 2 ears of corn
• 1 large avocado, diced
• 1/2 red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• Zest and juice of 1 lime
• 1/4 cup chopped fresh cilantro

Directions

1. Toss shrimp with 1 tablespoon olive oil, garlic powder, paprika, chili powder, and 1/4 teaspoon salt.
2. Heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and cooked through. Remove and let cool.
3. Boil the corn in salted water for 5-7 minutes. Cool in ice water, then slice the kernels off the cob.
4. In a large bowl, combine shrimp, corn, avocado, red onion, cherry tomatoes, lime zest and juice, cilantro, and remaining salt. Gently toss to combine and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Variations

• Substitute grilled shrimp for extra smoky flavor.
• Add diced jalapeño or a pinch of cayenne for heat.
• Sprinkle with feta or cotija cheese for a creamy, tangy twist.
• Serve over arugula or spring mix for a heartier salad base.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: This salad is best served cold. If necessary, warm the shrimp separately before mixing.

FAQs

How can I tell if the shrimp are cooked properly?

Shrimp are done when they turn pink and opaque. Overcooking will make them rubbery.

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works as a convenient substitute for fresh corn.

What type of shrimp should I use?

Use medium to large peeled and deveined shrimp for best results.

Is cilantro necessary?

Cilantro adds freshness, but you can substitute with parsley or basil if preferred.

Can I make this salad ahead of time?

You can prep the ingredients ahead, but combine them just before serving for the best texture.

How do I keep avocado from browning?

Add avocado just before serving and ensure it’s coated with lime juice to slow oxidation.

Can I add other vegetables?

Yes, diced cucumber, bell pepper, or radishes can be added for more crunch.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

What protein alternatives can I use?

Grilled chicken or tofu can replace shrimp for variation.

Can I make this a main dish?

Yes, it’s balanced enough in protein, fats, and fiber to serve as a light main course.

Conclusion

Shrimp Avocado Corn Salad is a fresh, satisfying, and wholesome dish that’s perfect for warm weather or anytime you crave something light and flavorful. Its simple preparation and versatile ingredients make it a reliable choice for both casual meals and special gatherings.

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