Shrimp, Corn and Avocado Salad

August 5, 2024

This Shrimp, Corn and Avocado Salad is the perfect light summer meal, but hearty enough to actually be filling and satisfying. Tender greens are topped with seasoned shrimp, fresh summer corn and creamy avocado, with just a hint of lime juice and olive oil drizzled on top.

Gluten Free, Grain Free, Nut Free, Egg Free, Dairy Free

Ever since we moved to the suburbs 4 years ago and everything c-vid related cleared up, my husband and I have made an effort to go out for dinner every weekend. We need child-free time to reconnect and see our friends, ya know??

Well, something about me… If we’re out and lobster is on the menu, I’m usually ordering it. Especially if it’s in a creative way. The other weekend we were out with some friends and I ordered a Lobster Avocado Salad and was SO excited because if that doesn’t scream summer in the northeast then I don’t know what does.

But the salad was SO lame!

It had like 2 pieces of lobster, had a funky smell and a strange dressing. I picked at it and the waiter even took it off the bill because he could tell how much I disliked it!

Naturally, I had a craving to remedy this situation and wanted to re-create the salad I pictured in my head when I ordered the Lobster Avocado Salad. Yes, I used shrimp instead of lobster because it’s more accessible and easier to find, but it has the same feel going, I’d say!

This Shrimp, Corn and Avocado Salad is…

Easy to make at home (seriously, it takes 15 minutes, including clean up!)
Packed with flavor
A nutritionally balanced meal
Filling and satisfying
Great for lunch or dinner

Ingredients to Make this Shrimp, Corn and Avocado Salad

This salad comes together with just a handful of ingredients, including a bunch of spices. You’ll need:

Spices, including cumin, smoked paprika, granulated garlic, salt and pepper. This combo is super flavorful
Olive oil adds healthy fats to this recipe in the marinade for the shrimp and also a simple dressing on top of the salad. It’s summer, so we don’t have to over-complicate our veggies!
Shrimp are such an under-rated protein because they cook sooo quickly! If you’re ever in a rush, rely on shrimp – they cook in just 5 minutes. 3 ounces contains a whopping 20 grams of protein!
Red leaf lettuce or any crunchy lettuce will be the base of the salad.
Scallions add a mild onion flavor without being over-powering.
Avocado is super creamy and helps make this salad filling by adding sufficient fats.
Corn is the best in the summer, so you can slice it raw right off the kernel. If you want to blanch it quickly (bring to a boil and remove quickly so it doesn’t get mushy) you can also do that.
Fresh lime juice adds just the right amount of acid to the salad dressing.

Kitchen Tools You’ll Need to Make This Shrimp, Corn and Avocado Salad

You don’t need any fancy tools to make this salad! You’ll need:

Mixing bowl
Measuring spoons
Tongs (my favorite to flip the shrimp!)
Large skillet
Lime juicer

How to Make This Shrimp, Corn and Avocado Salad

This salad is so simple to make!

First, you’ll coat the shrimp in a blend of spices and oil while your skillet heats. When the pan is hot, cook the shrimp for just 2-3 minutes on each side. I wasn’t joking that they cook super quickly!

Next, build your salad. Yes, it’s that simple! Add the greens, scallions, corn, and avocado to a large bowl. Toss together and add the shrimp. Then drizzle olive oil and lime juice on top. Viola! You’re done with a beautiful and delicious salad in literally just 15 minutes!

How to Meal Prep This Shrimp Salad

This is a great salad to make in advance. Here’s how:

Batch cook the shrimp. Store in an airtight container in the refrigerator for up to 2 days.
Cut the corn off the cob and store in an airtight container in the refrigerator for up to 4 days.
Prep the salad ingredients and store in an airtight container in the refrigerator. Store lettuce/greens with a paper towel to absorb excess moisture and keep greens fresh.

Other Shrimp Recipes You May Enjoy: