Spiced Grilled Shrimp and Corn Salad

This Blackened Shrimp and Corn Salad is an ideal dish for summer that is full of flavor, satisfying, and can be prepared in less than 30 minutes! The cilantro lime dressing brings everything together with a lively, tangy finish!

This colorful and refreshing Blackened Shrimp and Corn Salad should definitely be a part of your summer menu. Plump shrimp enveloped in a smoky blackened spice blend, grilled to perfection, combined with sweet summer corn, juicy cherry tomatoes, creamy avocado, and crunchy romaine provide freshness and variety. The straightforward cilantro lime dressing binds all the elements together for the ultimate salad, which comes together in no time!

Reasons to Love This

• Savory – this blackened shrimp salad recipe achieves a wonderful mix of bold taste, fresh crispness, and hearty protein in each bite.
• Fast and simple – while the salad has multiple components, it is incredibly easy to assemble. The shrimp cook in just minutes, and you can char the corn in the same pan!
• Nourishing – filled with protein, healthy fats, and made with fresh ingredients that will keep you satisfied. This salad is also inherently gluten-free, dairy-free, and can be easily tailored for low-carb or keto lifestyles.
• Ideal for summer – you will appreciate the fresh, crisp, and tangy notes of this salad, making it a wonderful addition to summer gatherings and barbecues!

Ingredients for the Salad

• shrimp – either fresh or frozen shrimp that has been thawed works well. Ensure the shrimp are peeled and deveined. Use raw shrimp, avoiding any that are pre-cooked.
• veggies – you’ll need around 2 ears of fresh corn (or thawed frozen corn), grape tomatoes, mini cucumber slices, avocado, and green onions.
• lettuce – I used crispy romaine in this salad, though mixed greens, baby spinach, kale, or even shredded cabbage can work for a slaw-style variation.
• olive oil – I prefer to use a quality olive oil that does not need to be pricey; just ensure it has a high smoke point. You could also use canola oil, vegetable oil, or a splash of peanut oil for added flavor.
• blackened seasoning – a delightful spice mix consisting of smoked paprika, garlic powder, onion powder, oregano, dried thyme, lemon zest, salt, and a touch of cayenne pepper for the ideal spice level.

Cilantro Lime Dressing Ingredients

• cilantro – the key ingredient in this dressing that provides its vibrant green hue! It’s fine to include the stems, as they will just add more flavor and get blended in.
• avocado oil – I adore the mild flavor of avocado oil in this dressing, which lets the other tastes shine, but olive oil can also be used for a richer profile.
• lime juice – brings a bright, fresh taste that pairs beautifully with cilantro, so opt for fresh lime juice instead of bottled. If necessary, lemon juice can be substituted for lime juice.
• red wine vinegar – just a teaspoon will help keep that zesty flavor intact; white vinegar or apple cider vinegar are also viable options.
• garlic – fresh chopped garlic cloves or pre-minced garlic from a jar can be used.
• honey – adds a lovely sweetness to balance out those tangy notes; maple syrup or a bit of brown sugar can be used as alternatives.
• seasonings – a mix of ground coriander, kosher salt, and black pepper enhances the flavor profile.

Steps to Create Blackened Shrimp Salad

1. Prepare the dressing. Blend all the cilantro lime dressing ingredients in a high-speed blender or food processor until smooth. Set aside.
2. Prepare the shrimp. In a large bowl, mix the shrimp with the blackened seasoning until well coated. Allow the shrimp to marinate while you char the corn.
3. Char the corn. In a large cast iron skillet, heat a tablespoon of olive oil over medium-high heat. Add corn kernels and cook for about 10 to 15 minutes, until browning begins. You can also char whole ears of corn on the grill. Set corn aside after cooking.
4. Cook the shrimp. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once heated, add the shrimp in a single layer and cook for 2 to 3 minutes on each side, until they turn opaque and have a nice color. Remove shrimp and set aside. Grilling the shrimp on skewers is also an option.
5. Assemble the salad. Combine all the ingredients in a large serving bowl, drizzle with the cilantro lime dressing, and sprinkle with extra cilantro. Serve and enjoy!

Customize This Salad

• Adding more protein – consider incorporating black beans or chickpeas for extra protein and fiber, or swap shrimp for chicken, fish, or tofu for a vegan choice.
• More veggies – you can include cherry tomatoes, carrots, red onion, roasted bell peppers, zucchini, kalamata olives, or charred poblano peppers for added smoky flavor.
• Alternate greens – while I’m using crisp romaine, mixed greens, baby spinach, kale, or shredded cabbage can also be used for a slaw-like variation.
• Add cheese – crumbled feta, cotija, or queso fresco would bring a salty, creamy element that pairs wonderfully with the smoky shrimp and sweet corn.
• Make it creamy – incorporate a spoonful of Greek yogurt, mayo, or ripe avocado into the dressing for a creamy spin. This creamy avocado ranch dressing would complement this salad beautifully!
• Add some heat – mix in some chopped jalapeño into the dressing to spice things up or add extra cayenne, chili powder, or a dash of hot sauce with the shrimp.

Transform into Tacos or Bowls

• Taco night – serve the salad wrapped in warm corn tortillas for blackened shrimp tacos, topped with avocado, salsa, or a drizzle of crema. You may also enjoy these cilantro-lime chicken tacos.
• Burrito bowls – serve this salad over cilantro-lime rice or quinoa, or create a hearty burrito bowl with all your favorite toppings!

Preparing This Salad in Advance

The wonderful thing about this salad is all components can easily be prepped ahead of time and stored in containers until you’re ready to assemble.

• The shrimp and corn can be prepared up to 2 days in advance and taste excellent warm or cold on the salad. To reheat the seasoned shrimp, warm them in a skillet for 1 to 2 minutes over medium heat, or heat in the microwave.
• The cilantro lime dressing can be kept in the refrigerator for up to a week in a tightly sealed mason jar or airtight container. When you’re ready to use it, shake well to blend everything.
• The romaine lettuce can be washed and stored in a container in the fridge until you are prepared to make the salad.
• The tomatoes and cucumbers can be sliced in advance and stored separately until ready to combine in the salad.

Additional Shrimp Recipes

More Summer Salad Recipes

I hope you all love this Blackened Shrimp Salad! If you enjoy it as much as we do, kindly leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! Follow for more wholesome recipes!