Blackened Shrimp and Avocado Salad with Grilled Corn

Need a little kick in your salad? This Blackened Shrimp and Avocado Salad with Grilled Corn is simply the best! The spicy blackened shrimp combines with the fresh taste of ripe avocados and crunchy, sweet corn. Add your dressing of choice and serve it with your favorite summer grilling recipe.

INGREDIENTS

• Shrimp
• Lettuce - I used romaine lettuce in this recipe.
• Tomato
• Corn
• Red onion
• Cucumber
• Salt
• Pepper

Dressing

INSTRUCTIONS

Step One: Prepare the Dressing

There are several ways to prepare homemade salad dressings:

1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.

Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.

Step Two: Prepare the Protein

To prepare the shrimp, start by blotting them with a paper towel to make sure they are dry. Next, season them with your favorite blackened seasoning. In a cast-iron skillet on medium-high heat, sear the shrimp in oil for 4-6 minutes per side, or until they reach a safe internal temperature of 145 degrees F. Baste with butter to add more flavor.

Step Three: Prepare Ingredients

Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.

Step Four: Assemble and Serve

Assemble the salad in layers with Romaine lettuce on the bottom, followed by fresh sliced avocado, grilled corn, shrimp, and remaining vegetables.

Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.

Note: Refer to the recipe card below for exact quantities.

EQUIPMENT

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• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Frying pan or cast iron skillet
• Meat thermometer
• Cutting board

STORAGE

Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.

Top Tips

Buy pre-washed and ready-to-eat lettuce to save time.

MORE RECIPES

Have leftover ingredients?

• Use up leftover avocados in this Grilled Chicken Avocado and Egg Salad.

In the mood for a similar dish?

Try these other salad recipes ideas:

• Blackened Shrimp Caesar

More seafood recipes you will love:

📖 Recipe

Blackened Shrimp and Avocado Salad

Jami Powell

Need a little kick in your salad? This Blackened Shrimp and Avocado Salad with Grilled Corn is simply the best! The spicy blackened shrimp combines with the fresh taste of ripe avocados and crunchy, sweet corn. Add your dressing of choice and serve it with your favorite summer grilling recipe.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

1x2x3x

Course Lunch, Salad

Cuisine American

Servings 2

Equipment

• Salad bowl
• Salad tongs
• Colander
• Oil and vinegar dispensers
• Knife
• Cast iron skillet
• Meat thermometer
• Cutting board

Ingredients

  

1x2x3x

• Shrimp
• Lettuce
• Tomato
• Corn
• Red onion
• Cucumber
• Salt (or to taste)
• Pepper (or to taste)

Instructions

 

Protein

• Cook shrimp.

Dressing

• In a small bowl, whisk together the dressing ingredients. Set aside.

Salad

• Wash lettuce and set it aside to drain in a colander.
• Wash remaining produce and cut into small salad sized portions.
• Assemble salad with all ingredients.
• Drizzle prepared dressing on top.
• Gently toss the salad and serve immediately.

Did you make this recipe?Tag @powell.family.cooking on Instagram

Food Safety

Cook shellfish to a minimum internal temperature of 145°F.

• Create a clean work area.
• Wash hands after touching raw meat or seafood.
• Rinse fresh produce thoroughly.
• Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
• Do not leave food sitting out at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoking point to avoid harmful compounds.
• Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.