This Blackened Shrimp and Corn Salad is an ideal summer dish that is delicious, satisfying, and can be prepared in less than 30 minutes! The cilantro lime dressing brings everything together with a lively, tangy touch!
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This vibrant and refreshing Blackened Shrimp and Corn Salad is the ultimate flavor-filled dish that deserves a spot on your summer menu. Plump shrimp encrusted in a flavorful blackened seasoning, grilled to perfection, paired with sweet summer corn, juicy cherry tomatoes, creamy avocado, and crunchy romaine provide plenty of freshness and texture. The simple cilantro lime dressing unifies the ingredients for a superb salad that comes together in less than 30 minutes!
Why You’ll Adore This
- Tasty – this blackened shrimp salad recipe includes the perfect mix of bold flavors, fresh crunch, and fulfilling protein in each bite.
- Fast and straightforward – despite its many components, this salad is incredibly simple to whip up. The shrimp cooks in mere minutes, and you can grill the corn right in the same pan!
- Nourishing – loaded with protein, healthy fats, and prepared with fresh ingredients that will keep you satisfied. This salad is also naturally gluten-free, dairy-free, and easily adaptable for low-carb or keto diets.
- Ideal for summer – you’ll appreciate the fresh, crisp, and tangy flavors of this salad, making it perfect for serving at summer gatherings and barbecues!
Ingredients for the Salad
- shrimp – you may use fresh or frozen shrimp that has been thawed. Ensure you select peeled and deveined shrimp. Use only raw shrimp, avoiding any pre-cooked varieties.
- vegetables – you’ll need about 2 ears of fresh corn (or frozen corn that has been thawed), grape tomatoes, mini cucumber slices, avocado, and green onions.
- lettuce – I chose crisp romaine lettuce for this salad, but mixed greens, baby spinach, kale, or even shredded cabbage can work for a slaw-like variation.
- olive oil – I prefer a good quality olive oil that doesn’t have to be pricey; it’s important to select an oil with a high smoke point. Canola oil, vegetable oil, or a hint of peanut oil can also be used for added flavor.
- blackened seasoning – a delectable spice blend comprised of smoked paprika, garlic powder, onion powder, oregano, dried thyme, lemon zest, salt, and a dash of cayenne pepper for just the right kick.
Ingredients for Cilantro Lime Dressing
- cilantro – this ingredient is truly the highlight of this dressing and will impart that bright green hue! Feel free to leave the stems on as they enhance the flavor and will be blended in anyway.
- avocado oil – I adore the mild flavor of avocado oil in this dressing, which allows the other flavors to shine; however, olive oil can also be used for a richer taste.
- lime juice – this contributes a fresh, tangy flavor that pairs beautifully with the cilantro, so opt for fresh lime juice rather than bottled. If needed, lemon juice can substitute for lime juice.
- red wine vinegar – just a teaspoon to keep that tangy taste; white vinegar or apple cider vinegar can also be utilized.
- garlic – fresh minced garlic cloves or jarred minced garlic work well.
- honey – offers a pleasant sweetness and balances the tanginess; maple syrup or a touch of brown sugar are alternatives.
- seasonings – a mixture of ground coriander, kosher salt, and black pepper to accentuate these flavors.
How to Prepare Blackened Shrimp Salad
- Create the dressing. Blend all the ingredients for the cilantro lime dressing in a high-speed blender or food processor until smooth. Set aside.
- Prep the shrimp. In a large bowl, toss the shrimp with the blackened spices until thoroughly covered. Allow the shrimp to marinate while you char the corn.
- Char the corn. Heat a tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the corn kernels and cook for about 10 to 15 minutes until they start to brown. You can also grill the corn on the barbecue. Remove the corn and set it aside.
- Cook the shrimp. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once hot, add the shrimp and cook in a single layer for about 2 to 3 minutes per side, until they turn opaque with a lovely coloration. Remove the shrimp and set aside. Alternatively, you can grill the shrimp on skewers.
- Compose the salad. To create the salad, combine all the ingredients in a large serving bowl and drizzle with the cilantro lime salad dressing. Throw in some extra cilantro, serve, and savor!
Tailor this Salad
- Additional protein – consider adding black beans or chickpeas for extra protein and fiber, or swap out the shrimp for chicken, fish, or tofu as a vegan substitute.
- More veggies – other vegetable options include cherry tomatoes, carrots, red onion, roasted bell peppers, zucchini, kalamata olives, or charred poblano peppers for added smokiness.
- Switch the greens – while we are using crisp romaine lettuce, mixed greens, baby spinach, kale, or shredded cabbage would work well for a slaw-style salad.
- Add cheese – crumbled feta, cotija, or queso fresco would provide a creamy, salty bite that beautifully complements the smoky shrimp and sweet corn.
- Make it creamy – blend in a spoonful of Greek yogurt, mayo, or a ripe avocado with the dressing for a creamier texture. A creamy avocado ranch dressing would be fantastic on this salad!
- Spice it up – mix in some chopped jalapeño to the dressing for a spicy kick, or you could increase the cayenne, chili powder, or add a dash of hot sauce with the shrimp.
Create Tacos or Bowls
- Taco night – fill warm corn tortillas with the salad for blackened shrimp tacos, topping with avocado, salsa, or a drizzle of crema. You might also enjoy these cilantro-lime chicken tacos.
- Burrito bowls – serve this salad over cilantro-lime rice or quinoa, or construct a hearty burrito bowl with all your favorite toppings!
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Prepping this Salad in Advance
The wonderful aspect of this salad is that all its components can be prepared ahead of time at the start of the week and stored separately in containers until it’s time to assemble.
- The shrimp and corn can be cooked up to 2 days in advance and are delicious served warm or cold on the salad. To reheat the seasoned shrimp, warm them in a skillet for 1 to 2 minutes over medium heat until heated through or use the microwave.
- The cilantro lime dressing can be kept in the refrigerator for up to a week in a sealed mason jar or airtight container. When you’re ready to use it, give it a shake to combine.
- The romaine lettuce can be washed and stored in a container in the fridge until you’re prepared to make the salad.
- The tomatoes and cucumbers can be sliced in advance and kept in separate containers until you’re ready to assemble the salad.
More Shrimp Recipes
More Summer Salad Recipes
I hope you all love this Blackened Shrimp Salad! If it delights you as much as it does us, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for more healthy recipes!
For the Shrimp:
For the Salad:
For the Cilantro Lime Dressing:
Make the dressing. Combine all the components for the cilantro lime dressing in a high-speed blender or food processor and blend until smooth. Set aside.
Prepare the shrimp. In a large bowl, mix the shrimp with the blackened seasoning until completely coated. Allow the shrimp to marinate while you char the corn.
Char the corn. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook for about 10 to 15 minutes, until it begins to brown. You can also grill the corn on the barbecue. Remove corn and set aside.
Cook the shrimp. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once hot, add the shrimp and cook in a single layer for about 2 to 3 minutes on each side until they turn opaque and have a lovely color. Remove shrimp and set aside. You could also grill the shrimp on skewers.
Assemble the salad. To create the salad, mix all the ingredients in a large serving bowl and drizzle with the cilantro lime dressing. Serve and savor!