Name: Avocado Corn Salad With Grilled Shrimp: A Fresh and Flavorful Summer Favorite
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb extra-large or jumbo shrimp, tail-on and deveined; 1 large garlic clove, minced; 1 tsp smoked paprika; ½ tsp ground cumin; Salt and ground pepper, to taste; 1 lime, juiced (for the salad); 1 tbsp olive oil (for the salad); 1 medium ripe avocado, peeled, pitted, and chopped; 1 medium red onion, chopped; 1 pint cherry or grape tomatoes, halved; 1 jalapeño, seeded and chopped (optional); ½ bunch fresh cilantro, leaves picked and chopped; 1 lime, juice and zest (for the shrimp); 2 ears of corn on the cob, fresh or pre-cooked; Wooden skewers, soaked in water

Jump to Recipe

When summer hits, nothing beats a light, vibrant dish packed with fresh ingredients and bold flavors. This Avocado Corn Salad With Grilled Shrimp is exactly that—a perfect harmony of creamy avocado, sweet corn, zesty lime, and smoky grilled shrimp seasoned with spices. It’s a celebration of textures and tastes that come together effortlessly, making it ideal for backyard barbecues, quick weeknight dinners, or a healthy lunch.

The star of the dish is the juicy shrimp, marinated in lime juice, smoked paprika, and cumin, then grilled to smoky perfection. The salad complements the shrimp beautifully with ripe avocados, crisp red onion, juicy tomatoes, and fresh cilantro, all brightened by a tangy lime dressing. Optional jalapeño adds a gentle kick, but you can adjust the heat to your liking. This recipe is fresh, wholesome, and packed with nutrients, delivering a balanced meal that’s both satisfying and refreshing.

Why You’ll Love This Recipe

Fresh and Light – Perfect for warm weather, this salad feels bright and refreshing.
Quick and Easy – Minimal prep and quick grilling mean dinner is on the table fast.
Packed with Nutrients – Avocado, shrimp, and fresh veggies provide healthy fats, protein, and vitamins.
Customizable Heat – Add or omit jalapeño to suit your spice preference.
Great for Entertaining – Looks vibrant and festive, perfect for serving guests.

Ingredients

Extra-large or jumbo shrimp (tail-on, deveined)
Garlic
Smoked paprika
Ground cumin
Salt and ground pepper
Lime juice (for salad and shrimp)
Olive oil
Ripe avocado (peeled, pitted, chopped)
Red onion (chopped)
Cherry or grape tomatoes (halved)
Jalapeño (seeded, chopped; optional)
Fresh cilantro (leaf picked and chopped)
Corn on the cob (fresh or pre-cooked)
Wooden skewers (soaked in water)

Variations

Vegetarian Version: Replace shrimp with grilled halloumi or marinated tofu cubes.
Grilled Veggies: Add grilled zucchini or bell peppers for extra veggies and color.
Spice Level: Use serrano peppers or chili powder for a hotter kick.
Corn Substitute: Use frozen or canned corn kernels if fresh corn isn’t available.
Dressing Twist: Add a splash of honey or agave syrup to the lime dressing for a touch of sweetness.

How to Make the Recipe

Step 1: Prepare the Shrimp Marinade

In a bowl, combine minced garlic, smoked paprika, ground cumin, salt, pepper, lime juice, lime zest, and olive oil. Toss the shrimp in this marinade and let sit for 15–20 minutes.

Step 2: Prepare the Corn

If using fresh corn, grill or boil the corn on the cob until tender, then cut kernels off the cob.

Step 3: Assemble the Salad

In a large bowl, combine chopped avocado, red onion, halved tomatoes, jalapeño (if using), cilantro, and corn kernels. Drizzle with lime juice and gently toss.

Step 4: Skewer and Grill the Shrimp

Thread the marinated shrimp onto soaked wooden skewers. Grill over medium-high heat for 2–3 minutes per side until shrimp are pink and opaque.

Step 5: Combine and Serve

Serve the grilled shrimp atop the avocado corn salad or on the side. Garnish with extra cilantro and lime wedges if desired.

Tips for Making the Recipe

Soak skewers for at least 30 minutes to prevent burning on the grill.
Use ripe avocados for the best creamy texture and flavor.
Don’t overcook shrimp; they cook quickly and become tough if left too long.
Handle avocado gently to avoid mashing it while mixing the salad.
Grill corn with husks on to lock in moisture if grilling fresh.

How to Serve

Serve this salad as a standalone meal or alongside crusty bread or a light green salad. It’s excellent for picnics, casual dinners, or even as an appetizer at your next barbecue party. A crisp white wine or sparkling water with lime pairs perfectly.

Make Ahead and Storage

Storing Leftovers

Keep shrimp and salad separate in airtight containers in the fridge for up to 2 days. Combine just before serving.

Freezing

Not recommended due to the texture changes in avocado and shrimp.

Reheating

Reheat shrimp briefly on the grill or in a skillet; serve salad cold.

FAQs

1. Can I use frozen shrimp?

Yes, thaw thoroughly before marinating and grilling.

2. What if I don’t have a grill?

You can cook shrimp in a hot skillet or broil in the oven.

3. Can I make the salad without corn?

Yes, but corn adds sweetness and texture that complements the dish.

4. How do I prevent avocado from browning?

Add lime juice to the salad and mix gently to help keep it fresh.

5. Can I prepare this salad in advance?

Prepare ingredients separately and combine just before serving for best freshness.

6. What’s a good alternative to smoked paprika?

Regular paprika or a pinch of chipotle powder for smokiness.

7. Can I use canned corn?

Yes, drain well before adding to the salad.

8. How spicy is this recipe?

It’s mild by default; jalapeño is optional and can be adjusted.

9. Can I add other herbs?

Yes, fresh basil or mint can add a nice twist.

10. How do I store leftovers?

Store shrimp and salad separately in airtight containers in the refrigerator for up to 2 days.

Conclusion

Avocado Corn Salad With Grilled Shrimp is a vibrant and refreshing dish that brings together the best of summer flavors in a quick, easy, and healthy way. Perfect for warm days and nights, it’s a colorful meal full of textures and tastes that are sure to satisfy. Whether you’re grilling for friends or enjoying a light dinner at home, this salad is a winner every time.