Description
Shrimp Avocado Corn Salad is a refreshing, protein-packed dish featuring juicy shrimp, sweet corn, creamy avocado, and zesty lime dressing. Perfect for summer lunches or light dinners, this salad is bursting with bright, clean flavors and comes together in just 20 minutes. Keywords: shrimp corn salad, avocado shrimp salad, summer seafood salad, healthy shrimp recipe
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 ears fresh corn, grilled or boiled and kernels cut off (or 1 1/2 cups frozen/thawed corn)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1–2 limes
- Optional: 1 jalapeño, finely diced for heat
Instructions
- Season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and opaque. Let cool slightly.
- In a large bowl, combine corn, avocado, tomatoes, red onion, and cilantro.
- Add cooked shrimp to the bowl.
- Drizzle with lime juice and toss gently to combine.
- Adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve chilled or at room temperature.
Notes
- This salad is best eaten the same day for peak freshness.
- You can use grilled shrimp for added smoky flavor.
- Add cooked quinoa or black beans to make it heartier.
Nutrition
- Calories: 340
- Sugar: 3g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 160mg
