Blackened Shrimp and Avocado Salad

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Lunch, Salad

Cuisine: American

Servings:

Calories: 421kcal

Author: Jami Powell

Equipment

Skillet
Grill or Grill pan
Salad bowl
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.

Notes

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 it just before serving.

Freeze This dish is not freezer-friendly.

Reheat To reheat the shrimp, warm them quickly in a skillet over medium heat.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition