Hey there, food enthusiasts! 🥗 Today I’m thrilled to share one of my absolute favorite warm-weather recipes that’s been brightening up my dinner table lately – a mouthwatering Grilled Shrimp, Avocado, and Corn Salad that’s truly a game-changer!
After endless evenings of heavy meals, I found myself craving something light yet satisfying that wouldn’t have me spending hours in a hot kitchen. This vibrant salad delivers all the fresh flavors of summer while keeping the cooking outdoors where it belongs – on the grill!
Why You’ll Absolutely Love This Grilled Shrimp Salad
This gorgeous salad combines smoky grilled shrimp, sweet charred corn, creamy avocado, and juicy tomatoes on a bed of crisp greens. It’s refreshing, nutritious, and bursting with flavor! Plus, it’s both gluten-free and dairy-free, making it perfect for entertaining guests with dietary restrictions.
What makes this recipe truly special is how the smokiness from the grill transforms ordinary ingredients into something extraordinary. The natural sweetness of corn gets amplified, while the shrimp takes on a wonderful char that pairs perfectly with the zesty lime dressing.
The Perfect Ingredients for Your Grilled Shrimp, Avocado, and Corn Salad
(Note: complete measurements are in the recipe card at the bottom!)
For the Grilled Shrimp:
- Fresh raw shrimp – I use jumbo shrimp (about 20 per pound) that have been peeled and deveined. Different sizes will work, but may require adjusted grilling times.
- A flavorful spice blend – The magic happens with smoked paprika, garlic powder, cumin, black pepper, and kosher salt. I use Diamond Crystal kosher salt, which is less concentrated than other varieties.
- High-heat oil – Avocado oil is my go-to, but canola works beautifully as well.
For the Fresh Salad Base:
- Corn on the cob – Fresh corn that gets beautifully charred on the grill is ideal, but don’t worry – I’ve included substitutions if you’re short on time!
- Leafy greens – Green leaf lettuce creates the perfect foundation, though romaine or spring mix work wonderfully too.
- Cherry tomatoes – These little flavor bombs add juicy sweetness and gorgeous color.
- Ripe avocado – The creamy texture creates the perfect contrast to the crisp vegetables.
- Lime wedges – For that final squeeze of brightness and as a beautiful garnish.
For the Zesty Lime Dressing:
- Fresh lime juice – Please use fresh limes if possible – the difference in flavor is remarkable!
- Good quality oil – Either avocado or olive oil creates a silky base.
- Simple seasonings – Just black pepper and kosher salt let the other flavors shine.
How to Create Your Perfect Grilled Shrimp, Avocado, and Corn Salad
Step 1: Prep Your Fresh Ingredients
Begin by halving those cherry tomatoes and preparing your lettuce into bite-sized pieces. Then slice your avocado into pieces or wedges, depending on your preference. Having everything ready makes assembly a breeze later!
Step 2: Grill That Gorgeous Corn
Fire up your grill to about 400°F. Remove all husks and silk from your corn cobs, give them a quick rinse, and pat dry.
Place the corn directly on the grill grates, close the lid, and let them cook for about 4 minutes. Then rotate each cob a quarter turn, and repeat this process until all sides have some beautiful char marks and the kernels are starting to blacken in spots. Trust me – those slightly charred bits are where all the magic happens!
Step 3: Prepare Your Shrimp for Grilling
While your corn is cooking away, let’s get those shrimp ready! Mix together all your shrimp seasonings in a small bowl.
Place your shrimp in a larger bowl and pat them dry with paper towels – this little step ensures the seasonings stick properly. Sprinkle your spice mixture over the shrimp, add a drizzle of oil, and use your hands to make sure every piece is evenly coated.
Step 4: Skewer and Grill Those Shrimp
Thread your seasoned shrimp onto metal skewers (I find metal works much better than wooden ones, which tend to burn). Try to group similarly sized shrimp on the same skewer for even cooking.
Once your corn is done, let the grill cool down to about 350°F before adding your shrimp skewers. Close the lid and cook for just 2 minutes, then flip them over for another 2 minutes. The shrimp are done when they’re completely opaque and reach an internal temperature of 145°F. Be careful not to overcook them!
Step 5: Prepare the Grilled Corn
After your corn has cooled slightly, stand each cob on end on your cutting board and carefully slice downward with a sharp knife to remove those beautiful charred kernels. Rotate and repeat until all kernels are removed.
Step 6: Assemble Your Masterpiece
Now for the fun part! In a large serving bowl, create a bed of your prepared lettuce. Top with your grilled corn kernels, grilled shrimp, halved tomatoes, and avocado pieces.
For the dressing, simply combine all ingredients in a jar with a tight-fitting lid and give it a good shake. Drizzle this over your salad, toss gently, and finish with a sprinkle of flaky salt and extra lime wedges if desired.
Perfect Side Pairings
Want to make this a more substantial meal? Here are some perfect companions:
- Additional grilled vegetables like bell peppers or zucchini
- Sweet grilled fruit such as pineapple or peaches
- A light potato dish or even a scoop of rice
- Crusty bread for soaking up that delicious dressing
Make-Ahead Tips & Storage Secrets
Prepping Ahead:
You can absolutely prepare all components ahead of time! Cook everything, prep your vegetables, and mix your dressing, then store them separately in airtight containers in the refrigerator. When mealtime arrives, simply assemble and enjoy! You can serve the shrimp cold or gently warmed.
Storing Leftovers:
This salad will keep for 2-3 days in the refrigerator if the components are stored separately from the dressing. Once dressed, it’s best enjoyed that same day as the lettuce will begin to wilt.
Helpful Recipe Tips & Easy Substitutions
- Using frozen shrimp? No problem! Either defrost them overnight in the refrigerator or place them in a colander under cold running water for 5-10 minutes.
- Invest in metal skewers – They’re reusable and won’t burn like wooden ones. I finally made the switch after countless charred wooden skewers, and I’ll never go back!
- Short on time? Feel free to substitute canned or frozen corn kernels. Just ensure they’re well-drained before adding to your salad.
- Dressing alternatives – While the lime vinaigrette is perfect here, feel free to substitute your favorite dressing if preferred.
If you end up making this Grilled Shrimp, Avocado, and Corn Salad, I’d absolutely love to hear how it turned out! Drop a rating or comment below to share your experience.
For more delicious, wholesome recipes both on and off the grill, come follow me on social media where I share cooking inspiration daily!
Print
Grilled Shrimp, Avocado, and Corn Salad
Description
This bright and refreshing Grilled Shrimp, Avocado, & Corn Salad brings together smoky seafood, sweet charred corn, and creamy avocado for a perfect summer meal. It’s naturally gluten-free and dairy-free!
Ingredients
Salad Ingredients
- 1 head green leaf lettuce
- 1 avocado
- 2 corn on the cob
- 1 lb raw shrimp, peeled & deveined
- 1 cup cherry tomatoes
- 2 tsp oil (avocado or olive)
Shrimp Seasoning
- ¾ tsp kosher salt (Diamond Crystal brand)
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ⅛ tsp ground black pepper
Lime Vinaigrette
- 2 tbsp lime juice (one large lime)
- 3 tbsp oil (avocado or olive)
- ½ tsp kosher salt (Diamond Crystal brand)
- ⅛ tsp ground black pepper
Instructions
- First, prepare your vegetables. Halve the cherry tomatoes with a sharp knife. Cut or tear the lettuce into bite-sized pieces. Slice the avocado into your preferred size and shape.
- Preheat your grill to medium heat (around 400°F). Remove husks and silk from each corn cob, rinse briefly, and dry with a towel.
- Place corn directly on the preheated grill grates, close the lid, and cook for 4 minutes. Open the lid, rotate each cob a quarter turn, close the lid again and cook another 4 minutes. Repeat twice more until all sides have been grilled and kernels show some charring.
- While corn is grilling, prepare your shrimp seasoning by combining kosher salt, smoked paprika, garlic powder, cumin, and black pepper in a small bowl.
- Place raw shrimp in a large bowl and pat dry with paper towels. Sprinkle the seasoning mixture over shrimp, then drizzle with oil. Use your hands to ensure each shrimp is evenly coated.
- Thread seasoned shrimp onto metal skewers, placing similar-sized shrimp together for even cooking. You should fit about 5 shrimp per skewer.
- Once corn is finished, remove it from the grill and set aside to cool. Allow the grill to reduce temperature to about 350°F before adding shrimp skewers.
- Grill shrimp for 2 minutes with the lid closed, then flip using an oven mitt (the skewers will be hot!). Cook another 2 minutes until shrimp are opaque and reach 145°F internal temperature.
- Cut corn kernels from the cobs by standing each cob on end and carefully slicing downward with a sharp knife.
- Assemble your salad by placing lettuce in a large serving bowl and topping with grilled corn kernels, grilled shrimp, tomatoes, and avocado.
- Combine dressing ingredients in a small jar with a lid and shake well. Pour over the salad and gently toss. If desired, finish with a sprinkle of flaky salt and lime wedges.
- Serve immediately and enjoy!
Notes
- For frozen shrimp: Defrost overnight in the refrigerator or under cold running water for 5-10 minutes.
- Metal skewers are recommended but wooden will work if soaked in water first.
- Time-saving tip: Substitute canned or frozen corn kernels if needed. Just ensure they’re well-drained.
- Feel free to use your favorite dressing instead of the lime vinaigrette if preferred.
- Make-ahead: Prepare all components separately and store in airtight containers in the refrigerator. Assemble just before serving.
- Storage: Keep undressed components for 2-3 days in the refrigerator. Once dressed, enjoy the same day for best quality.
Prep Time: 20 minutesCook Time: 20 minutesTotal Time: 40 minutesServings: 4