Avocado Corn Salad With Grilled Shrimp

Avocado Corn Salad with Grilled Shrimp is the ultimate summer dish—fresh, colorful, and full of flavor. This recipe combines juicy grilled shrimp, creamy avocado, sweet corn, and crisp veggies tossed in a light citrus dressing. It’s a satisfying and wholesome meal that’s easy to prepare and even easier to love. Perfect for backyard barbecues, light lunches, or quick weeknight dinners, this salad delivers a balance of textures and bright, zesty flavor in every bite.

What makes this dish shine is the harmony of grilled, smoky shrimp paired with the smooth richness of avocado and the natural sweetness of corn. Tossed with lime juice, olive oil, and herbs, the salad feels both indulgent and refreshing. Whether served as a main dish or a hearty side, this is a go-to recipe when you’re craving something vibrant, healthy, and just a little bit special.

Why You’ll Love This Recipe

1. Light Yet Satisfying – Packed with protein, healthy fats, and fiber, it’s a complete meal that won’t weigh you down.
2. Bursting with Fresh Flavor – Citrus, herbs, and char-grilled shrimp make every bite pop with brightness.
3. Perfect for Summer – Uses peak-season ingredients like corn and avocado, ideal for warm weather meals.
4. Quick and Easy – Ready in about 30 minutes with minimal prep and cook time.
5. Great for Entertaining – A colorful, crowd-pleasing dish that looks as good as it tastes.

Ingredients

• Shrimp (peeled and deveined)
• Avocados
• Fresh corn (or frozen/thawed)
• Cherry tomatoes
• Red onion
• Cilantro or parsley
• Lime juice
• Olive oil
• Garlic
• Paprika
• Salt
• Black pepper

Variations

Spicy Kick

Add diced jalapeños or a pinch of chili flakes to the dressing or grill marinade.

Creamy Dressing

Mix in a spoonful of Greek yogurt or sour cream with lime juice for a creamier texture.

Tropical Twist

Add diced mango or pineapple for a sweet, tropical flavor contrast.

Vegan Version

Skip the shrimp and add grilled tofu or chickpeas for plant-based protein.

Grain Bowl Style

Serve the salad over quinoa or brown rice for a heartier, grain-based meal.

How to Make the Recipe

Step 1: Marinate the Shrimp

Toss shrimp with olive oil, garlic, paprika, salt, and pepper. Let sit for 10–15 minutes while prepping the rest.

Step 2: Grill the Corn and Shrimp

Grill corn and shrimp over medium-high heat until shrimp are opaque and slightly charred (2–3 minutes per side) and corn is lightly blackened. Let cool.

Step 3: Prepare the Salad Base

Cut grilled corn off the cob. Dice avocado, halve the cherry tomatoes, finely slice red onion, and chop cilantro.

Step 4: Assemble the Salad

In a large bowl, combine grilled corn, avocado, tomatoes, onion, and herbs. Add grilled shrimp.

Step 5: Make the Dressing

Whisk together lime juice, olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine.

Step 6: Serve

Serve immediately while shrimp are warm, or chill for 15–20 minutes for a cooler salad.

Tips for Making the Recipe

• Use jumbo or large shrimp for easier grilling and juicier texture.
• If using frozen corn, sauté briefly in a pan for a slight char before mixing in.
• Cut avocados last to prevent browning and keep them looking fresh.
• Chill all ingredients before assembling for a cool, refreshing version.
• Serve with lime wedges for extra zing at the table.

How to Serve

• As a light main dish on its own with tortilla chips or crusty bread.
• In lettuce wraps or taco shells for a handheld version.
• Over greens or grains like arugula, spinach, quinoa, or farro.
• Alongside grilled chicken, fish, or steak for a surf-and-turf combo.
• As part of a summer potluck spread with other seasonal salads and drinks.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 2 days. Best enjoyed the same day due to the avocado.

Freezing

Not recommended—avocado and shrimp don’t freeze well once mixed in a salad.

Reheating

Shrimp can be gently reheated in a skillet if separated from the salad. The salad itself is best eaten cold.

FAQs

1. Can I use frozen shrimp?

Yes, just thaw completely and pat dry before marinating and grilling.

2. Can I boil the corn instead of grilling?

Yes, though grilling adds extra flavor. Boiled or sautéed corn works well too.

3. What kind of shrimp is best?

Use large or jumbo shrimp, either tail-on or tail-off depending on preference.

4. Can I make it ahead of time?

You can prep all components ahead, but assemble and dress just before serving for best texture.

5. How do I keep avocado from browning?

Toss avocado in lime juice and add it last, just before serving.

6. Is it gluten-free?

Yes, the salad is naturally gluten-free.

7. What herbs work best?

Cilantro is traditional, but parsley, mint, or basil can also work well.

8. Can I use canned corn?

Yes, just drain and sauté it lightly to enhance the flavor before using.

9. What’s a good substitute for lime?

Lemon juice works in a pinch, but lime offers a more authentic citrus flavor.

10. How spicy is it?

The base recipe is mild, but spice can be easily adjusted with chili flakes, jalapeño, or hot sauce.

Conclusion

Avocado Corn Salad with Grilled Shrimp is a summer-ready, flavor-packed dish that combines the best of fresh produce with smoky grilled seafood. It’s colorful, nourishing, and totally customizable—making it a favorite whether you’re feeding the family or entertaining guests. With minimal prep and maximum flavor, this recipe proves that healthy eating can be both simple and seriously delicious. Try it once, and you’ll be making it on repeat all season long.

Print