This vibrant grilled shrimp, corn, and avocado salad is a perfect light and refreshing meal for warm weather, combining fresh flavors with a satisfying crunch.
It’s an ideal summer shrimp avocado dish that’s easy to prepare and packed with delicious ingredients. This recipe brings together the best of summer produce with succulent grilled shrimp for a meal that feels both indulgent and incredibly wholesome.
Whether you’re looking for a quick weeknight dinner or a crowd-plepleasing dish for a backyard barbecue, this salad delivers on taste and simplicity. The combination of sweet corn, creamy avocado, and zesty dressing makes every bite a delight, and grilling the shrimp adds a smoky depth that elevates the entire dish.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Grilled Shrimp, Corn, and Avocado Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This vibrant grilled shrimp, corn, and avocado salad is a perfect light and refreshing meal for warm weather, combining fresh flavors with a satisfying crunch. It’s an ideal summer shrimp avocado dish that’s easy to prepare and packed with delicious ingredients. This recipe brings together the best of summer produce with succulent grilled shrimp for a meal that feels both indulgent and incredibly wholesome.
Ingredients
Instructions
1. In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Make sure the shrimp are evenly coated with the seasoning.
2. Preheat your grill or grill pan to medium-high heat. Lightly brush the shucked corn with a little olive oil. Place the corn directly on the grill and cook for 5-7 minutes, turning occasionally, until the kernels are tender and slightly charred. Once done, remove from the grill and let cool slightly.
3. Add the seasoned shrimp to the hot grill or grill pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. They cook quickly, so watch them closely to avoid overcooking.
4. Once the grilled corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife. Collect the kernels in a large mixing bowl.
5. To the bowl with the corn kernels, add the diced avocado, finely diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro.
6. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lime juice. Pour this dressing over the salad ingredients in the large bowl. Add the grilled shrimp to the salad.
7. Gently toss all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust salt and pepper if needed. Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: main dish
- Method: grilling
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: grilled shrimp, corn salad, avocado salad, summer salad, healthy, quick dinner, seafood, light meal, fresh, easy
What You’ll Love About This Quick And Easy Recipe
You’ll quickly fall in love with this grilled shrimp, corn, and avocado salad because it’s a true triple threat: delicious, healthy, and incredibly easy to make. It’s perfect for busy weeknights when you want something fresh and flavorful without spending hours in the kitchen. This recipe is designed for home cooks of all skill levels, offering straightforward steps and readily available ingredients. It’s an excellent choice for anyone looking to incorporate more seafood and fresh vegetables into their diet in a way that feels like a treat. Serve it as a light lunch, a satisfying dinner, or even as a vibrant side dish at your next gathering. It’s especially wonderful during warmer months when fresh corn is abundant and you’re craving something cool and crisp.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this salad is a breeze, as most items are pantry staples or easily found at your local grocery store. The beauty of this recipe lies in its fresh components, so choosing ripe avocados and sweet corn will make a big difference in the final flavor. Don’t worry about needing any fancy equipment; a grill pan or outdoor grill and a large mixing bowl are all you really need to bring this dish to life.
INGREDIENTS:
- 1 pound large shrimp, peeled and deveined
- 2 ears fresh corn, shucked
- 2 ripe avocados, diced
- 1 red bell pepper, finely diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil, plus more for grilling
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
For simple substitutions, feel free to use frozen corn if fresh isn’t available; just thaw it and pat it dry before adding. If you don’t have red bell pepper, a yellow or orange one will work just as well, adding a similar sweetness and crunch. No fresh cilantro on hand? A sprinkle of fresh parsley can offer a different but still pleasant herby note. For a little extra kick, you can add a pinch of cayenne pepper to the spice mix. When it comes to olive oil, any good quality extra virgin olive oil will do, and for the lime juice, fresh is always best, but bottled can work in a pinch.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy days when you want a homemade meal without the fuss.
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
This timeline ensures you can get a delicious, healthy meal on the table in under half an hour, allowing you to spend less time cooking and more time enjoying your food.
How To Make It Step By Step With Visual Cues
Creating this grilled shrimp, corn, and avocado salad is straightforward. Follow these steps for a perfect result every time, paying attention to the simple cues that tell you when each component is ready.
- Prepare the Shrimp for Grilling: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Make sure the shrimp are evenly coated with the seasoning. This ensures every bite of shrimp is packed with flavor.
- Grill the Corn: Preheat your grill or grill pan to medium-high heat. Lightly brush the shucked corn with a little olive oil. Place the corn directly on the grill and cook for 5-7 minutes, turning occasionally, until the kernels are tender and slightly charred. You’ll see those lovely grill marks forming. Once done, remove from the grill and let cool slightly.
- Grill the Shrimp: Add the seasoned shrimp to the hot grill or grill pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. They cook quickly, so watch them closely to avoid overcooking, which can make them rubbery.
- Prepare the Corn Kernels: Once the grilled corn is cool enough to handle, stand each ear upright on a cutting board and carefully slice the kernels off the cob using a sharp knife. Collect the kernels in a large mixing bowl.
- Assemble the Salad Components: To the bowl with the corn kernels, add the diced avocado, finely diced red bell pepper, thinly sliced red onion, and chopped fresh cilantro.
- Dress the Salad: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lime juice. Pour this dressing over the salad ingredients in the large bowl. Add the grilled shrimp to the salad.
- Toss and Serve: Gently toss all the ingredients together until everything is well combined and coated with the dressing. Taste and adjust salt and pepper if needed. Serve immediately for the best flavor and texture.
Easy Variations And Serving Ideas That Fit Real Life
This grilled shrimp, corn, and avocado salad is wonderfully versatile, making it easy to adapt for different tastes and occasions. For a kid-friendly twist, you can serve the grilled shrimp and corn separately, perhaps with a side of plain avocado slices, allowing them to mix and match as they please. The mild flavors are generally well-received, but separating components can help picky eaters.
To make this salad a heartier meal, consider adding cooked quinoa or brown rice to the mix. It transforms it into a more substantial grain bowl, perfect for meal prepping. For those who enjoy a bit more heat, a finely minced jalapeño or a dash of hot sauce in the dressing can add a welcome kick. You could also crumble some cotija cheese or feta over the top for a salty, tangy finish.
When serving for a party or buffet, present the salad in a large, attractive bowl. It’s vibrant colors make it a beautiful centerpiece. You can also offer it in individual cups for easy grab-and-go portions. As for optional toppings, a sprinkle of toasted pumpkin seeds or sunflower seeds can add an extra layer of crunch and nutty flavor. A drizzle of balsamic glaze or a dollop of sour cream or Greek yogurt can also provide interesting contrasts. This salad pairs wonderfully with crusty bread or tortilla chips for scooping.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls, but knowing what to look out for can help you achieve perfect results every time. One frequent mistake is overcooking the shrimp. Shrimp cook very quickly, and if left on the heat for too long, they become tough and rubbery. To avoid this, watch them closely; they should turn pink and opaque and curl slightly. Remove them from the heat as soon as they reach this stage.
Another slip-up can be using unripe avocados. An unripe avocado will be hard and lack the creamy texture essential for this salad. Always choose avocados that yield slightly to gentle pressure when squeezed. If your avocados are a bit firm, you can ripen them faster by placing them in a paper bag with a banana or apple for a day or two.
Not drying the shrimp properly before seasoning and grilling can also be an issue. Excess moisture can prevent the shrimp from getting a good sear and can dilute the seasoning. Pat the shrimp thoroughly dry with paper towels before adding oil and spices. This ensures a better crust and more concentrated flavor. Finally, over-dressing the salad can make it soggy. Start with the recommended amount of dressing and add more only if needed, tossing gently to combine. You want the ingredients to be lightly coated, not swimming in dressing.
How To Store It And Make It Ahead Without Ruining Texture
This grilled shrimp, corn, and avocado salad is best enjoyed fresh, as the avocado can brown and the textures can soften over time. However, if you have leftovers or want to do some prep work, here’s how to manage it.
For storing leftovers, place the salad in an airtight container and refrigerate for up to 1 day. Be aware that the avocado will likely oxidize and turn slightly brown, and the shrimp might lose a bit of its tender texture. To minimize browning, you can squeeze a little extra lime juice over the salad before sealing the container.
If you want to make components ahead, you can prepare the dressing up to 2-3 days in advance and store it in an airtight container in the refrigerator. You can also grill the corn and shrimp a day ahead. Store the grilled corn (on or off the cob) and shrimp separately in airtight containers in the fridge. When you’re ready to serve, slice the corn kernels, dice the avocado fresh, and then combine all the components with the dressing. This way, the salad will taste much fresher, especially the
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
