Description
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.
Ingredients
Scale
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
Instructions
Step 1: Prepare the Shrimp
- In a mixing bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and lime juice.
- Let marinate for 10-15 minutes while prepping other ingredients.
Step 2: Grill the Corn & Shrimp
- Preheat the grill or grill pan to medium-high heat (about 400°F/200°C).
- 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.
- Grill the shrimp for 2-3 minutes per side, until opaque and slightly charred. Remove from heat.
Step 3: Make the Dressing
- 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
- In a large bowl, combine charred corn, cherry tomatoes, red onion, jalapeño, and cilantro.
- Add grilled shrimp and diced avocado.
- Drizzle with the lime-cilantro dressing and gently toss to coat.
- 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!
Notes
- Use Fresh Corn for Maximum Flavor – Grilling fresh corn enhances its sweetness, but canned or frozen works in a pinch.
- Don’t Overcook the Shrimp – They cook quickly! Remove them as soon as they turn pink and opaque.
- Avocado Tip – Dice just before serving and toss in lime juice to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Grilling
- Cuisine: Mexican, Latin American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 180mg