Spiced Grilled Shrimp and Corn Salad

This Blackened Shrimp and Corn Salad represents the ultimate summer dish that is packed with flavor, satisfying, and can be quickly prepared in less than 30 minutes! The cilantro lime dressing brings everything together with a fresh, tangy finish!

This vibrant and refreshing Blackened Shrimp and Corn Salad is an ideal addition to your summer menu, bursting with flavors. Tender shrimp seasoned with a smoky blackened spice mix, perfectly seared, complemented by sweet summer corn, juicy cherry tomatoes, creamy avocado, and crunchy romaine for a delightful texture. The simple cilantro lime dressing seamlessly blends all the ingredients for a fantastic salad that can be assembled in under 30 minutes!

Why You’ll Adore This

• Flavorful – this blackened shrimp salad recipe strikes the ideal balance of bold flavors, fresh crunch, and satisfying protein in every mouthful.
• Quick and easy – while this salad features numerous ingredients, it is genuinely easy to prepare. The shrimp cook swiftly, and you can char the corn in the same skillet!
• Healthy – abundant in protein, healthy fats, and made with fresh ingredients that will keep you feeling full and satisfied. This salad is naturally gluten-free, dairy-free, and easily modified for low-carb or keto diets.
• Great for summer – you’ll appreciate the fresh, crunchy, and zesty flavors of this salad, making it perfect for summer gatherings and barbecues!

Ingredients for the Salad

• shrimp – fresh or thawed frozen shrimp will work, but ensure you use peeled and deveined shrimp. Use raw shrimp, not pre-cooked.
• veggies – you’ll need about 2 ears of fresh corn (or thawed frozen corn), grape tomatoes, mini cucumber slices, avocado, and green onions.
• lettuce – I opted for crisp romaine lettuce in this salad, but you can also choose mixed greens, baby spinach, kale, or even shredded cabbage for a slaw-like variant.
• olive oil – a good quality olive oil that doesn’t need to be expensive is ideal; just ensure it’s an oil with a high smoke point. Canola oil, vegetable oil, or a splash of peanut oil could also add extra flavor.
• blackened seasoning – a tasty blend of smoked paprika, garlic powder, onion powder, oregano, dried thyme, lemon zest, salt, and a dash of cayenne for a hint of spice.

Ingredients for Cilantro Lime Dressing

• cilantro – this is truly the highlight of the dressing, providing that bright green hue! Feel free to keep the stems as they add more flavor and will get blended.
• avocado oil – I love the subtle taste of avocado oil in this dressing, allowing the other flavors to shine; you could also use olive oil for something richer.
• lime juice – this contributes a bright, fresh flavor and pairs wonderfully with the cilantro, so opt for fresh lime juice rather than bottled. Lemon juice can be used if necessary.
• red wine vinegar – just a teaspoon helps maintain that tangy profile; white vinegar or apple cider vinegar can be substituted if needed.
• garlic – fresh chopped garlic cloves or minced garlic from a jar will work just fine.
• honey – it provides a nice sweetness balancing the tangy notes; you could also opt for maple syrup or a bit of brown sugar.
• seasonings – a mix of ground coriander, kosher salt, and black pepper enhances these flavors beautifully.

How to Prepare Blackened Shrimp Salad

1. Prepare the dressing. Blend all the ingredients for the cilantro lime dressing in a powerful blender or food processor until smooth. Set aside.
2. Prepare the shrimp. In a large bowl, coat the shrimp with the blackened spices until thoroughly covered. Let the shrimp marinate while you char the corn.
3. Char the corn. Heat one tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add corn kernels and cook for 10 to 15 minutes until the corn begins to brown. You can also char corn on the grill. Remove it and set aside.
4. Cook the shrimp. In the same skillet, heat another tablespoon of olive oil over medium-high heat. When it’s hot, add the shrimp in a single layer, cooking for 2 to 3 minutes on each side until they turn opaque and develop color. Remove and set aside. Grilling skewers of shrimp is also an option.
5. Assemble the salad. To prepare the salad, place all the ingredients in a large serving bowl and drizzle with the cilantro lime dressing. Garnish with extra cilantro, serve, and relish!

Customize this Salad

• Extra protein – feel free to incorporate black beans or chickpeas for added protein and fiber or swap the shrimp for chicken, fish, or tofu for a plant-based option.
• Extra veggies – additional vegetable options include cherry tomatoes, carrots, red onion, roasted bell peppers, zucchini, kalamata olives, or charred poblano peppers for added smoky flavor.
• Swap the greens – while using crispy romaine lettuce, you can also use mixed greens, baby spinach, kale, or shredded cabbage for a slaw-like feel.
• Add cheese – crumbled feta, cotija, or queso fresco would contribute a salty, creamy touch that complements the smoky shrimp and sweet corn perfectly.
• Make it creamy – mix in a spoonful of Greek yogurt, mayo, or a ripe avocado with the dressing for a creamy variation. This creamy avocado ranch dressing would be exquisite on this salad!
• Make it spicy – mix in chopped jalapeño for some heat in the dressing, or consider adding more cayenne, chili powder, or a dash of hot sauce with the shrimp.

Transform into Tacos or Bowls

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

Prepping this Salad Ahead of Time

One great 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 you’re ready to assemble.

• The shrimp and corn can be made up to 2 days in advance and taste great served warm or cold in the salad. To reheat the shrimp, warm them in a skillet for 1 to 2 minutes over medium heat until heated through, or microwave them.
• The cilantro lime dressing can be kept in the refrigerator for a week in a tightly sealed mason jar or airtight container. When ready to use, give it a good shake to combine.
• The romaine lettuce can be washed and stored in a container in the fridge until you’re set to prepare the salad.
• The tomatoes and cucumbers can be pre-sliced and kept in individual containers until the salad assembly.

More Shrimp Recipes

More Summer Salad Recipes

Hope you all appreciate this Blackened Shrimp Salad! If you enjoy this as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny! Follow for additional healthy recipes!

**Grilled Shrimp and Corn Salad with Spices: A Flavorful Summer Delight**

As the warm breeze of summer beckons us to indulge in outdoor cooking, there’s no better dish to honor the season than a Grilled Shrimp and Corn Salad with Spices. This colorful and flavorful dish merges the sweetness of corn with the succulence of shrimp and a blend of spices, creating a refreshing and satisfying meal suitable for any occasion.

**Ingredients and Preparation**

To concoct this delightful salad, gather the following ingredients:

– 1 pound of large shrimp, peeled and deveined
– 4 ears of fresh corn, husked
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 1 cup cherry tomatoes, halved
– 1 avocado, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– Juice of 2 limes

**Grilling the Shrimp and Corn**

Start by preheating your grill to medium-high heat. In a large bowl, toss the shrimp with olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper until evenly coated.

Place the corn directly on the grill and cook for approximately 10-12 minutes, turning occasionally until the kernels are charred and tender. Remove the corn from the grill and allow it to cool briefly before cutting the kernels off the cob.

Next, grill the shrimp for 2-3 minutes on each side until they turn pink and opaque. Take care not to overcook, as shrimp can turn rubbery if grilled for too long.

**Assembling the Salad**

In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, diced avocado, red onion, and cilantro. Incorporate the grilled shrimp into the mixture.

Squeeze the juice of two limes over the salad and gently toss everything to ensure the flavors meld delightfully. Taste and modify the seasoning with additional salt and pepper as desired.

**Serving Suggestions**

This Grilled Shrimp and Corn Salad with Spices is best enjoyed fresh and slightly warm. It can be served as a standalone dish or paired with crusty bread or a side of quinoa for a more satisfying meal. For an extra flavor boost, consider topping the salad with crumbled feta cheese or a dollop of creamy yogurt dressing.

**Nutritional Benefits**

This salad offers not only deliciousness but also a wealth of nutrients. Shrimp provides an excellent source of lean protein along with vital vitamins and minerals such as selenium and vitamin B12. Corn contributes fiber and antioxidants, while avocado supplies healthy fats and potassium. The spices enhance flavor while also delivering anti-inflammatory benefits.

**Conclusion**

Grilled Shrimp and Corn Salad with Spices is a pleasing way to celebrate summer’s bounty. Its blend of textures and flavors, combined with its nutritional merits, makes it a fantastic choice for a light lunch, picnic, or backyard barbecue. Embrace the season and treat yourself to this colorful and delicious dish that encapsulates the essence of summer in every bite.