Introduction
Transform humble corn and avocados into a vibrant summer fiesta with this easy-peasy Avocado Corn Salad with Grilled Shrimp! This recipe is perfect for a weeknight dinner or a casual get-together. It’s bursting with fresh flavors and requires minimal cooking, leaving you with more time to enjoy the sunshine (and the delicious salad!).
Why This Works
This recipe works because it’s a beautiful balance of creamy avocado, sweet corn, zesty lime, and juicy grilled shrimp. It’s super quick to make, requiring minimal prep and cooking time. Plus, it’s naturally gluten-free and packed with healthy fats and protein – the perfect feel-good meal!
Key Ingredients
- 🌽 4 cups fresh or frozen corn kernels
- 🥑 2 ripe avocados, diced
- 🍤 1 pound large shrimp, peeled and deveined
- 🍅 1 cup cherry tomatoes, halved
- 🧅 ½ red onion, thinly sliced
- 🍋 1 lime, juiced
- 🌿 ½ cup chopped cilantro
- 🌶️ 1 jalapeño pepper, seeded and minced (optional)
- 🧂 Salt and pepper to taste
- 💧 2 tablespoons olive oil
Instructions
1️⃣ Prep the Shrimp: If using fresh shrimp, pat them dry with paper towels. Season generously with salt and pepper.
2️⃣ Grill the Shrimp: Heat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from heat and let cool slightly before chopping into bite-sized pieces.
3️⃣ Combine Ingredients: In a large bowl, combine the corn, diced avocados, halved cherry tomatoes, sliced red onion, chopped cilantro, and minced jalapeño (if using).
4️⃣ Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
5️⃣ Dress and Serve: Pour the dressing over the salad and gently toss to combine. Add the grilled shrimp and toss again. Serve immediately or chill for later.
Handy Tips
- For extra flavor, marinate the shrimp in a little lime juice and chili powder for 30 minutes before grilling.
- If you don’t have a grill, you can pan-fry the shrimp in a little olive oil over medium-high heat.
- Feel free to adjust the amount of jalapeño to your spice preference. Leave it out entirely for a milder salad.
Heat Control
Grilling the shrimp at medium-high heat ensures they cook quickly and evenly without burning. Keep a close eye on them to prevent overcooking, which can make them tough. If pan-frying, adjust the heat as needed to maintain a consistent sizzle.
Crunch Factor
The crunch in this salad comes from the sweet corn kernels and the red onion. For an extra crunch, you could add some toasted pepitas (pumpkin seeds) or chopped toasted tortilla chips.
Pro Kitchen Tricks
- For perfectly grilled shrimp, use metal skewers to ensure even cooking.
- To prevent the avocado from browning too quickly, add the avocado to the salad just before serving.
- A squeeze of fresh orange juice adds a nice touch to the dressing.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the avocado will likely brown slightly over time, but it will still be delicious.
Gift Packaging Ideas
This salad makes a fantastic summer potluck dish. Transport it in a pretty glass bowl or individual serving containers. A simple ribbon and a handwritten tag complete the look.
Flavor Variations
🌟 Mango Tango: Add diced mango for a tropical twist.
🌟 Spicy Fiesta: Increase the jalapeño or add a pinch of cayenne pepper for extra heat.
🌟 Mediterranean Medley: Swap the cilantro for fresh parsley and add crumbled feta cheese.
🌟 Southwest Sunset: Incorporate black beans, cornbread croutons, and a chipotle lime dressing.
Troubleshooting
- Overcooked Shrimp: If your shrimp are tough, they were likely overcooked. Next time, reduce the cooking time slightly.
- Mushy Avocado: Use ripe but firm avocados to prevent them from becoming mushy in the salad.
- Bland Dressing: If the dressing lacks zing, add a little more lime juice or a pinch of salt.
FAQ
Q: Can I use frozen corn? A: Absolutely! Just make sure to thaw it completely before adding it to the salad.
Q: Can I make this salad ahead of time? A: It’s best to assemble the salad just before serving to prevent the avocado from browning. You can prep the ingredients ahead of time, though.
Q: What can I substitute for shrimp? A: Grilled chicken, fish, or tofu would all be delicious additions.
Q: Is this salad gluten-free? A: Yes, this salad is naturally gluten-free.
Conclusion
This Avocado Corn Salad with Grilled Shrimp is a true summer delight – it’s fresh, flavorful, and easy to make! We hope you enjoy this recipe as much as we do. Share your creations with us on Ratemyrecipes.com – we can’t wait to see your photos!
Shrimp & Avocado Corn Salad - Family Fiesta!
A refreshing and vibrant salad combining shrimp, avocado, corn, and a zesty dressing, perfect for family gatherings.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 ripe avocados, diced
- 2 cups corn kernels (fresh or frozen)
- 1 medium red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium pot, bring water to a boil and add the shrimp. Cook for 2-3 minutes until they turn pink. Drain and let cool.
- In a large bowl, combine diced avocados, corn, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Add the cooled shrimp to the large bowl with vegetables and pour the dressing over the top.
- Gently toss to combine all ingredients. Serve immediately or refrigerate for up to an hour before serving.
Tips
- For added flavor, marinate the shrimp in lime juice and spices for 15 minutes before cooking.
- Serve with tortilla chips for a crunchy accompaniment.