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 minutes
- Cook Time: 20 minutes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 395
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 160mg
Keywords: grilled shrimp salad, avocado corn salad, summer salad with shrimp, gluten-free salad, dairy-free salad