Grilled Mexican Shrimp, Corn, and Avocado Salad

This Grilled Mexican Shrimp, Corn, and Avocado Salad is a vibrant, smoky, and refreshing dish packed with bold flavors! Juicy, grilled shrimp are tossed with charred corn, creamy avocado, and crisp veggies, all drizzled with a zesty lime-cilantro dressing.

Perfect for summer cookouts, light lunches, or a refreshing side dish, this salad is high in protein, naturally gluten-free, and full of healthy fats. Serve it on its own, with tortilla chips, or as a taco filling!

Why You’ll Love This Recipe

✔ Bold Mexican Flavors – Smoky shrimp, charred corn, and a citrusy dressing.
✔ Healthy & Nutritious – Packed with protein, fiber, and healthy fats.
✔ Quick & Easy – Ready in 30 minutes with simple ingredients.
✔ Versatile – Enjoy as a salad, taco filling, or over rice.
✔ Meal-Prep Friendly – Tastes even better after marinating!

Ingredients

For the Grilled Shrimp:

• 1 pound large shrimp, peeled & deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• Juice of 1 lime

For the Salad:

• 2 ears fresh corn, husked (or 1 cup canned/drained or frozen/thawed corn)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, finely diced (optional, for heat)
• ¼ cup crumbled Cotija cheese (or feta, optional)

For the Dressing:

• 3 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon honey (or agave syrup)
• 1 teaspoon Dijon mustard (helps emulsify the dressing)
• 1 clove garlic, minced
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Necessary Equipment

• Grill or grill pan – For charring shrimp and corn.
• Mixing bowls – For tossing ingredients.
• Tongs – For flipping shrimp and corn.
• Knife & cutting board – For chopping vegetables.

Step-by-Step Instructions

Step 1: Prepare the Shrimp

1. In a mixing bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and lime juice.
2. Let marinate for 10-15 minutes while prepping other ingredients.

Step 2: Grill the Corn & Shrimp

1. Preheat the grill or grill pan to medium-high heat (about 400°F/200°C).
2. Place corn on the grill and cook for 8-10 minutes, turning occasionally, until lightly charred. Remove and let cool before cutting the kernels off the cob.
3. Grill the shrimp for 2-3 minutes per side, until opaque and slightly charred. Remove from heat.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic, cumin, salt, and black pepper. Set aside.

Step 4: Assemble the Salad

1. In a large bowl, combine charred corn, cherry tomatoes, red onion, jalapeño, and cilantro.
2. Add grilled shrimp and diced avocado.
3. Drizzle with the lime-cilantro dressing and gently toss to coat.
4. Sprinkle with Cotija cheese, if using.

Step 5: Serve & Enjoy!

• Serve immediately, or let it chill for 10-15 minutes to enhance flavors.
• Enjoy as a standalone salad, taco filling, or over rice/quinoa!

Helpful Tips for the Best Grilled Mexican Shrimp, Corn, and Avocado Salad

Want to make the most flavorful, vibrant, and fresh shrimp salad? Follow these expert tips to ensure perfectly grilled shrimp, charred corn, and a well-balanced salad every time!

1. Use Fresh Corn for Maximum Sweetness

• Fresh corn on the cob gives the best flavor and texture when grilled.
• If using frozen corn, thaw and pat dry before charring in a hot skillet for 3-5 minutes.
• If using canned corn, drain and sauté in a dry pan over high heat for 2-3 minutes.

2. Marinate the Shrimp for Extra Flavor

• Let the shrimp soak in olive oil, lime juice, and spices for at least 10-15 minutes before grilling.
• Avoid marinating for too long (over 30 minutes) as the acid from lime juice can start to “cook” the shrimp.

3. Don’t Overcook the Shrimp

• Shrimp cook quickly—about 2-3 minutes per side on a hot grill.
• They’re done when they turn pink and opaque—overcooking makes them rubbery.

4. Grill Corn and Shrimp Together for Efficiency

• Grill the corn first for about 8-10 minutes, turning occasionally.
• While the corn finishes, add shrimp to the grill—this saves time!

5. Cut Avocado Just Before Serving

• To prevent browning, dice the avocado last and toss it in lime juice before adding to the salad.
• If making ahead, store avocado separately and add when serving.

6. Balance the Flavors in the Dressing

• The lime-cilantro dressing adds zest, sweetness, and spice, tying everything together.
• Adjust the dressing to taste:
  ✔ Add honey for more sweetness.
  ✔ Use more lime juice for extra tang.
  ✔ Add cayenne or jalapeño for heat.

7. Let the Salad Rest Before Serving

• Letting the salad sit for 10-15 minutes allows the flavors to meld beautifully.
• If serving later, store dressing separately and toss just before eating.

8. Add Texture with Crunchy Toppings

• Sprinkle crushed tortilla chips, pumpkin seeds, or toasted almonds for extra crunch.

9. Customize Based on Your Preferences

• Love spice? Add more jalapeño or a pinch of chili flakes.
• Want more protein? Add black beans or grilled chicken.
• Looking for extra freshness? Mix in more cilantro or chopped romaine.

10. Serve It in Different Ways

• As a taco filling – Serve in warm corn tortillas for easy tacos.
• With tortilla chips – Eat as a chunky dip-style salad.
• Over rice or quinoa – Turn it into a satisfying grain bowl.

Bonus Tip: No Grill? Use These Alternatives!

✔ Stovetop: Sear shrimp and corn in a cast-iron skillet for a smoky char.
✔ Oven: Roast shrimp and corn at 425°F (220°C) for 8-10 minutes.
✔ Air Fryer: Cook shrimp at 375°F (190°C) for 5-6 minutes, shaking halfway through.

Substitutions and Variations

Make It Dairy-Free

• Skip the Cotija cheese, or use nutritional yeast for a cheesy flavor.

Vegetarian/Vegan Option

• Replace shrimp with grilled tofu, chickpeas, or black beans.

Want More Spice?

• Add extra jalapeño or a drizzle of hot sauce.

No Grill? No Problem!

• Stovetop Method: Sear shrimp and corn in a hot skillet.
• Oven Method: Roast corn at 425°F (220°C) for 15 minutes.

Other Toppings/Add-Ins

✔ Black beans or chickpeas – Extra fiber and protein.
✔ Sliced radishes – Adds crunch and freshness.
✔ Pomegranate seeds – A sweet contrast to the smoky flavors.

Storage Instructions

Refrigeration:

• Store in an airtight container for up to 2 days.
• For best results, store the dressing separately and add before serving.

Freezing: (Not recommended)

• Shrimp and corn can be frozen, but avocado and tomatoes lose their texture when thawed.

Reheating Instructions:

• Shrimp: Reheat in a skillet over medium heat for 1-2 minutes or air fry at 350°F (175°C) for 3 minutes.

Frequently Asked Questions

Can I use pre-cooked shrimp?

Yes! Just lightly sear in a pan for 1-2 minutes to warm and add some charred flavor.

How do I keep the avocado from browning?

• Toss diced avocado in lime juice to slow oxidation.
• Store the salad without mixing in the avocado until ready to serve.

What can I serve with this salad?

• Tortilla chips for a fun appetizer.
• Grilled steak or chicken for a heartier meal.
• Warm tortillas to turn it into tacos!

Conclusion

This Grilled Mexican Shrimp, Corn, and Avocado Salad is the perfect balance of smoky, creamy, and fresh flavors. Whether you’re making it for a summer cookout, a healthy meal prep, or a weeknight dinner, it’s sure to be a crowd-pleaser!

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