Shrimp, Avocado and Roasted Corn Salad

Why You’ll Love This Recipe

Shrimp, Avocado and Roasted Corn Salad is a refreshing and vibrant dish that’s perfect for warm weather or light meals. Combining succulent shrimp, creamy avocado, sweet roasted corn, and zesty lime, this salad offers a delicious balance of textures and flavors. It’s quick to prepare, packed with nutrients, and ideal as a main course or side.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)olive oilgarlicroasted corn kernelsripe avocados (diced)cherry tomatoes (halved)red onion (thinly sliced)fresh cilantrolime juiceground cuminchili powdersalt and pepper

directions

Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.

Add shrimp, season with cumin, chili powder, salt, and pepper, and cook until pink and opaque. Set aside to cool.

In a large bowl, combine roasted corn, diced avocados, cherry tomatoes, red onion, and chopped cilantro.

Add the cooled shrimp to the bowl.

Drizzle with fresh lime juice and toss gently to combine.

Taste and adjust seasoning as needed.

Serve immediately or chill for 15-20 minutes for enhanced flavor.

Servings and timing

This recipe serves approximately 4 people.Preparation time: 15 minutesCooking time: 10 minutesChilling time (optional): 15-20 minutesTotal time: 25-35 minutes

Variations

Add black beans for extra protein and fiber.

Use grilled chicken or tofu as a shrimp alternative.

Include diced jalapeños for a spicy kick.

Serve over mixed greens or in lettuce cups for a lighter option.

Top with crumbled cotija cheese for a Mexican twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.Best enjoyed cold; avoid reheating as the avocado may brown and the shrimp can overcook.

FAQs

Can I use frozen shrimp?

Yes, just thaw and pat them dry before cooking.

How do I roast corn?

Grill corn on the cob or use a skillet to toast canned or frozen kernels until slightly charred.

Can I make this salad ahead?

Yes, but add the avocado just before serving to prevent browning.

What can I serve this with?

Tortilla chips, crusty bread, or a side of rice complement it well.

Is it suitable for meal prep?

Yes, just store components separately and assemble when ready to eat.

Can I make it dairy-free?

This salad is naturally dairy-free unless cheese is added as a topping.

How spicy is this salad?

It’s mildly spiced, but you can adjust chili powder or add jalapeños for more heat.

What type of shrimp works best?

Medium to large shrimp work well, either fresh or frozen.

Can I use lemon instead of lime?

Yes, lemon juice offers a slightly different citrus note but still works well.

Can I add dressing?

Lime juice is sufficient, but a light vinaigrette or avocado dressing can enhance flavor.

Conclusion

Shrimp, Avocado and Roasted Corn Salad is a fresh, healthy, and flavorful dish that’s perfect for any occasion. Whether you’re hosting a summer gathering or looking for a quick weeknight dinner, this salad is sure to please with its bold flavors and satisfying texture. Give it a try and enjoy a burst of summer in every bite.

Print