Name: Grilled Shrimp, Avocado, and Corn 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); ¾ tsp kosher salt (Diamond Crystal brand); ½ tsp smoked paprika; ¼ tsp garlic powder; ¼ tsp ground cumin; ⅛ tsp ground black pepper; 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

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

Scale

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