Avocado Corn Salad With Grilled Shrimp

By Rena Awada |

Simple and delicious Avocado Corn Salad loaded with flavor and topped with seasoned grilled shrimp. A wholesome meal that’s filling and full of cilantro lime flavor. Make this healthy salad in just 30 minutes.

top view of corn salad in a plate

A crowd-pleasing fresh corn salad loaded with chopped avocado, and cherry tomatoes, and topped with grilled shrimp seasoned with cumin and paprika. Salad is tossed in with some fresh cilantro, lime, olive oil, salt, and pepper. This avocado corn salad is a light but filling and satisfying meal that’s so easy to make and so rewarding. Make this salad vegan or vegetarian by simply skipping on the shrimp!

Why this corn salad is so good

  • Easy: Get this meal ready in 30 minutes! So simple to put together.
  • Healthy: The right combination of ingredients to make it into a wholesome meal. Enjoy lean protein from the shrimp for a nice and filling meal.
  • Amazing and so delicious: This avocado and corn salad is just so full of flavor! You would want to add it to your weekly dinner menu.

top view of corn salad with grilled shrimp skewers

Ingredients you will need

  • Jumbo shrimp: use raw shrimp and not pre-cooked. you may get frozen, peeled and deveined shrimp from the store that is pre-packed.
  • Seasonings: smoked paprika, ground cumin, salt, and ground pepper
  • Lime, two of them: if you don’t have lime you can use lemons
  • Olive oil: or any other oil of choice suitable for cooking.
  • Avocado: use ripe but firm avocados.
  • Red onion: or sweet white onion
  • Cherry or grape tomato: these work best for this salad.
  • Jalapeño: if you can’t handle the heat you may skip this ingredient.
  • Fresh cilantro: we prefer that you use cilantro, but you can substitute it with fresh parsley if you don’t like cilantro.
  • Fresh corn: you will need 2 corn on the cob, fresh or pre-cooked
  • Wooden skewers, soaked in water
ingredients for the corn salad

How to make this corn salad recipe

  • Prepare and cook shrimp: First, place the shrimp into a bowl and sprinkle with the seasonings. Add lime juice, zest, and oil and mix well to evenly coat. Thread about 3 shrimps over each wooden skewer.
    Heat a grill pan over medium heat. Cook the shrimp skewers for about 2-3 minutes on each side, or until the shrimp is pink and opaque.
  • Chop veggies: Then, in a salad bowl, add chopped avocado, onion, minced garlic, cherry/grape tomatoes, jalapeño, and cilantro. Stir in juice and zest of 1 lime, and season with salt and pepper to your taste.
  • Once the shrimp skewers are done, set them aside on a plate.
  • Cook and prepare corn: Keeping the grill pan over medium-high heat place the corn over and grill until charred on all sides, flipping it frequently, for about 6-8 minutes in total. Allow the corn to chill until ready to handle, then using a sharp knife, slice the corn from the cob and add it to the avocado salad.
  • Fix the salad: Toss the salad to combine one more time, then tip with shrimp skewers and serve.
raw seasoned shrimp on skewers
holding shrimp skewer over corn salad

Recipe tips

  • Use chicken in place of shrimp. For other seafood, use scallops.
  • For a vegan or vegetarian option, skip the shrimp.
  • No lime? use lemons
  • Jalapenos are optional, if you don’t like spice, you may skip it.
  • You can cook shrimps without using skewers
  • Vine-riped tomatoes will also work
  • In place of red onions, you may use white sweet onions.
  • Place leftovers in a container and store in the fridge for up to 3 days. Reheat in the microwave when ready to eat. We do not recommend freezing this salad.

Frequently asked questions

How long does corn salad last in the fridge?

Corn salads last 4-5 days in the fridge. If they contain any seafood it is best to consume it within 3 days. Place a plastic wrap right over the salad before tightly closing it to preserve the shelf life of the avocado!

What goes well with corn salad?

Any grilled meat will do really well with an avocado corn salad. Try it with this Cilantro lime grilled chicken, steaks, or this grilled salmon recipe. These lemon garlic chicken tenders will work really well with the corn salad.

Can you make this salad the night before?

You may prepare this salad the right before without completely cooking and mixing everything. Marinate the shrimp and place them in a Ziploc bag and store it in the fridge. You may also get the corn ready, chop it open along with the other veggies except for the avocado, and place it in a bowl without mixing in any of the dressing. Complete the process the next day when ready.

top view of salad with grilled shrimp

Other simple salad recipes

corn salad in a white bowl topped with grilled shrimp

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top view of corn salad with 3 skewers of grilled shrimp over salad

Avocado Corn Salad With Grilled Shrimp

Easy and simple corn salad with avocados, tomatoes and topped with grilled shrimp skewers.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 310kcal
Author: Rena

Ingredients

  • 1 lb. Extra-large or Jumbo shrimp tail on and deveined
  • 1 large Garlic clove minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and ground pepper to taste
  • 1 Lime juiced, for the salad
  • 1 tbsp Olive oil
  • 1 medium Ripe avocados peeled pitted and chopped
  • 1 medium Red onion chopped
  • 1- pint cherry or grape tomatoes halved
  • 1 Jalapeño seeded and chopped, optional
  • 1/2 bunch Fresh cilantro leaf picked and chopped
  • 1 lime juice and zest of, for the shrimp
  • 2 corn on the cob fresh or pre-cooked
  • Wooden skewers soaked in water

Instructions

  • Place the shrimp into a bowl and sprinkle with the seasonings. Add lime juice, zest, and oil and mix well to evenly coat.
  • Thread about 3 shrimps over each wooden skewer. Heat a grill pan over medium heat.
  • Cook the shrimp skewers for about 2-3 minutes on each side, or until shrimp is pink and opaque.
  • Meanwhile, in a salad bowl, add chopped avocado, onion, minced garlic, cherry/grape tomatoes, jalapeño, and cilantro. Stir in the juice of 1 lime, and season with salt and pepper to your taste.
  • Once the shrimp skewers are done, set aside on a plate.
  • Keeping the grill pan over medium-high heat place the corn over and grill until charred on all sides, flipping it frequently, for about 6-8 minutes in total.
  • Allow the corn to chill until ready to handle, then using a sharp knife, slice the corn from the cob and add it to the avocado salad.
  • Toss the salad to combine one more time, then top with shrimp skewers and serve.

Notes

Substitutes:
  • Use chicken in place of shrimp. For another seafood, use scallop.
  • No lime? use lemons
  • Vine-riped tomatoes will also work
  • In place of red onions, you may use white sweet onions.
Storage:
Place leftovers in a container and store in the fridge for up to 3 days. Reheat in the microwave when ready to eat. We don’t recommend freezing 
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 310kcal | Carbohydrates: 24g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 908mg | Potassium: 800mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1087IU | Vitamin C: 56mg | Calcium: 201mg | Iron: 4mg
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