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This vibrant summer salad combines succulent grilled shrimp with sweet corn, creamy avocado, and juicy cherry tomatoes, all brought together with a zesty lime dressing that brightens every bite. Perfect for warm evenings when you want something light yet satisfying.
I first created this recipe during a beachside vacation when we wanted something that felt special but wouldn’t keep us in the kitchen all evening. Now it’s our go-to dinner whenever the temperature climbs above 80 degrees.
Ingredients
- Large shrimp: fresh is best but frozen and thawed works perfectly in a pinch
- Chili powder and smoked paprika: these spices create that perfect southwestern flavor profile without overwhelming the delicate shrimp
- Fresh corn: sweet summer corn cut straight from the cob delivers the most flavor but frozen corn is a fantastic year-round substitute
- Ripe avocado: look for ones that yield slightly to gentle pressure for the perfect creamy texture
- Cherry tomatoes: choose bright colored ones that feel heavy for their size
- Red onion: adds a pleasant sharpness that balances the sweetness of the corn
- Fresh cilantro: brightens the entire dish with its distinctive herbaceous notes
- Feta or cotija cheese: adds a salty tang that complements the lime dressing beautifully
- Lime juice: fresh squeezed makes all the difference in both the marinade and dressing
- Honey: just a touch balances the acidity of the lime
Step-by-Step Instructions
- Marinate the Shrimp:
- Combine olive oil, chili powder, garlic powder, smoked paprika, salt, pepper, and lime juice in a bowl. Toss peeled and deveined shrimp in this mixture until evenly coated. Let sit for at least 5 minutes while you prepare other ingredients. The acid from the lime juice begins to work its magic immediately, infusing the shrimp with flavor.
- Grill to Perfection:
- Preheat your grill or grill pan until it’s properly hot. Place shrimp carefully on the grill surface, ensuring they aren’t crowded. Cook for exactly 2 minutes on the first side until you see a slight char developing. Flip each shrimp and cook for another 2 minutes until they turn completely opaque and form a slight C shape. Overcooked shrimp become tough, so watch them carefully.
- Prepare the Corn:
- If using fresh corn, leave husks on and grill for about 10 minutes, rotating occasionally until kernels are tender and slightly charred. Allow to cool slightly before carefully cutting kernels from the cob using a sharp knife. The slight char adds a wonderful smoky dimension to the salad that pairs beautifully with the grilled shrimp.
- Combine Fresh Ingredients:
- In a large bowl, gently combine the corn kernels, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro. Handle the avocado with care to maintain its cubes intact for the most attractive presentation.
- Make the Dressing:
- Whisk olive oil, fresh lime juice, honey, Dijon mustard, garlic powder, salt, and pepper in a small bowl until completely emulsified. The mustard acts as an emulsifier, helping the oil and lime juice combine into a smooth, unified dressing that clings to each ingredient.
- Assemble the Salad:
- Pour the prepared dressing over the vegetable mixture and toss gently to coat evenly. Arrange the grilled shrimp on top and sprinkle with crumbled cheese. This layering technique ensures the delicate shrimp remain the star of the dish while allowing the dressing to fully coat the vegetables.
The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when a Spanish friend insisted I use it instead of regular paprika. The subtle smokiness it imparts to the shrimp creates a depth of flavor that makes everyone think you spent hours developing the marinade.
Make It Your Own
The beauty of this salad lies in its versatility. For a heartier version, add black beans or serve over quinoa. If you prefer a different protein, grilled chicken or even seared tofu work beautifully with these flavors. The key is maintaining the balance between the sweet corn, creamy avocado, and acidic dressing.
Storage Tips
This salad is best enjoyed immediately after assembly, but if you need to prepare ahead, keep all components separate. Store grilled shrimp in an airtight container for up to 2 days. The vegetable mixture (minus avocado) can be refrigerated for up to 24 hours. Cut and add avocado just before serving to prevent browning. The dressing will keep in a sealed jar in the refrigerator for up to 5 days.
Perfect Pairings
Serve this vibrant salad alongside warm tortilla chips or grilled bread rubbed with garlic for a complete meal. For beverages, it pairs beautifully with a crisp Sauvignon Blanc or a citrusy Mexican beer with a lime wedge. For non-alcoholic options, a sparkling water with cucumber and mint complements the fresh flavors perfectly.
Frequently Asked Questions
- → How can I make this salad vegan?
To make this vegan, swap the grilled shrimp for grilled tofu, chickpeas, or your favorite plant-based protein. You can also replace honey in the dressing with maple syrup.
- → Can I use frozen or canned corn instead of fresh?
Yes, you can use frozen or canned corn if fresh corn is unavailable. Just be sure to thaw and drain the corn before adding it to the salad.
- → What can I serve alongside this dish?
This salad pairs well with crusty bread, a side of rice, or a refreshing drink like iced tea or a citrusy cocktail.
- → Can I prepare the shrimp ahead of time?
Yes, you can marinate and grill the shrimp ahead of time. Store it in the refrigerator and add it to the salad just before serving.
- → What are some additional toppings or mix-ins?
Feel free to add diced cucumber, bell peppers, or even avocado slices. You could also sprinkle in some roasted pepitas for extra crunch.