Looking for a quick and healthy dinner idea? This Blackened Shrimp and Avocado Salad with Grilled Corn is the perfect blend of smoky, spicy shrimp paired with creamy avocado and fresh vegetables. It's a dish that's as satisfying as it is nutritious, making it an ideal choice for busy weeknights or casual entertaining.
Blackened shrimp is a dish rooted in Cajun and Creole cooking, where shrimp are coated in a bold blend of spices and seared in a hot skillet until they develop a flavorful, dark crust.
Paired with creamy avocado, grilled corn, and crisp vegetables, this salad offers a delicious mix of textures and tastes, making it a fantastic option for those looking to eat well without sacrificing flavor.
If you like this salad recipe, you may also love our Blackened Shrimp Caesar Salad or our Chicken, Avocado, and Egg Salad.
Why We Love This Recipe
- Quick and Easy: This salad comes together in just 20 minutes, perfect for busy weeknights.
- Bursting with Flavor: The combination of blackened shrimp, creamy avocado, and sweet grilled corn is irresistible.
- Versatile: Great for family dinners, entertaining guests, or meal prepping for the week.
Key Ingredients
- Shrimp: Use fresh or frozen shrimp, and make sure to peel and devein them for the best texture. Shrimp is an excellent source of lean protein.
- Romaine Lettuce: Crisp and refreshing, romaine is the perfect base for this salad. Its sturdy leaves hold up well to the other bold ingredients.
- Grape Tomatoes: These sweet and juicy tomatoes add a pop of color and freshness to the salad.
- Grilled Corn: Grilling the corn adds a smoky flavor that complements the blackened shrimp perfectly.
- Red Onion: Thinly sliced red onion provides a mild, tangy bite that balances the richness of the avocado.
- Avocado: Creamy and rich in healthy fats, avocado pairs well with the spicy shrimp.
- English Cucumber: Cucumber adds a refreshing crunch.
- Dried Cilantro: Dried cilantro adds a subtle herby flavor that ties the dish together.
- Lime Juice: A squeeze of lime juice brightens the flavors and adds a zesty finish.
- Citrus Honey Lime Dressing: The perfect dressing to pair with this salad!
A full ingredient list with exact measurements can be found in the recipe card below.
How to Make Healthy Blackened Shrimp and Avocado Salad with Grilled Corn
STEP ONE: Prepare the Blackened Shrimp
In a medium bowl, toss the shrimp with olive oil and blackened seasoning until evenly coated. Heat a skillet over medium-high heat, and cook the shrimp for 2-3 minutes on each side until they are opaque and slightly charred. Set aside.
STEP TWO: Grill the Corn
Brush the ears of corn lightly with olive oil and grill them over medium heat for about 10 minutes, turning occasionally until slightly charred. Allow the corn to cool before cutting the kernels off the cob.
STEP THREE: Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, halved grape tomatoes, grilled corn kernels, thinly sliced red onion, diced avocado, and snack cucumber slices. Sprinkle dried cilantro over the top and toss gently to combine.
STEP FOUR: Dress the Salad
In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper. Drizzle the dressing over the salad and toss to coat evenly. Top the salad with the cooked shrimp and serve immediately.
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Substitutions & Variations
- Shrimp: Swap the shrimp for grilled chicken or tofu for a different protein option.
- Romaine Lettuce: Try using spinach or kale as a base for a different texture and nutrient profile.
- Dried Cilantro: Fresh parsley or dried basil can be used in place of cilantro if preferred.
- Spice: Adjust the amount of blackened seasoning to control the heat. For a milder version, use half the amount of seasoning.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pat the shrimp dry before applying the seasoning.
✔️ DO Turn the ears of corn frequently when grilling for an even char.
✔️ DO Toss avocado with a little lime juice before adding it to the salad to keep it from turning brown.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the shrimp separate to avoid sogginess and add them just before serving. To reheat the shrimp, warm them quickly in a skillet over medium heat.
Recipe FAQs
To reduce the spiciness of blackened shrimp, you can decrease or omit the cayenne pepper in the blackened seasoning. You can also mix the seasoning with a bit of olive oil or butter to mellow the heat.
Yes, frozen shrimp can be used for blackened shrimp salad. Make sure to fully thaw the shrimp before cooking by placing them in the refrigerator overnight or running them under cold water for a quicker thaw. Pat the shrimp dry with paper towels before seasoning.
You can customize blackened shrimp salad by adding other vegetables like bell peppers, sliced radishes, or shredded carrots.
Related
- Grilled Chicken Avocado and Egg Salad.
- Blackened Shrimp Caesar
- Easy Old Bay Shrimp Salad on a Bed of Greens
- Blackened Scallops Caesar Salad
- Spicy Tortellini Alfredo with Blackened Shrimp
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📖 Recipe
Blackened Shrimp and Avocado Salad
Equipment
- Skillet
- Grill or Grill pan
- Cutting board
- Sharp Knife
Ingredients
Blackened Shrimp
- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- 1½-2 tablespoons prepared blackened seasoning
Salad
- 1 large head of romaine lettuce chopped
- 1½-2 cups grape tomatoes halved
- 2 ears of corn grilled and kernels removed
- ¼ red onion thinly sliced
- 1-2 avocados sliced
- 1 English cucumber sliced
- dried cilantro optional
- 1 lime cut into wedges for serving
Citrus Honey Lime Dressing
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- In a medium bowl, combine the shrimp with olive oil and prepared blackened seasoning. Toss until the shrimp are evenly coated.
- Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they are opaque and slightly charred. Remove from the skillet and set aside.
- If you haven't already grilled the corn, lightly brush the ears with olive oil and grill them over medium heat for about 10 minutes, turning occasionally until slightly charred. Allow the corn to cool before cutting the kernels off the cob.
- In a large salad bowl, combine the chopped romaine lettuce, grape tomatoes, grilled corn kernels, red onion slices, avocado, snack cucumber slices, and dried cilantro. Toss gently to distribute the cilantro evenly.
- In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
- Arrange the blackened shrimp on top of the salad. Serve immediately with lime wedges on the side.
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Notes
- Shrimp: Swap the shrimp for grilled chicken or tofu for a different protein option.
- Romaine Lettuce: Try using spinach or kale as a base for a different texture and nutrient profile.
- Dried Cilantro: Fresh parsley or dried basil can be used in place of cilantro if preferred.
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