Corn and Shrimp Salad
Dive into the fresh, vibrant flavors of this Corn and Shrimp Salad, a light yet satisfying dish perfect for warm-weather meals or healthy dinner ideas. Juicy, pan-seared shrimp pair wonderfully with sweet, blanched corn, creamy avocado, and tangy cherry tomatoes, all brought together with a zesty lime-cumin dressing. Bright pops of red onion and fresh cilantro add depth, while optional mixed greens create a hearty base for a refreshing salad that’s bursting with color and nutrients. Ready in just 25 minutes, this easy salad recipe is perfect for busy weeknights, summer cookouts, or a nourishing meal prep option. Whether served as-is or alongside your favorite grilled protein, this gluten-free and dairy-free recipe promises a deliciously wholesome experience!
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups fresh corn, kernels cut off the cob
- 1.5 cups cherry tomatoes, halved
- 1 large avocado, diced
- 0.5 cup red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups mixed salad greens (optional)
Instructions
In a small bowl, combine olive oil, lime juice, minced garlic, ground cumin, paprika, salt, and black pepper to make the dressing. Whisk well and set aside.
Heat a large nonstick skillet over medium heat. Add a teaspoon of olive oil, then add the shrimp. Cook shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let cool slightly.
Bring a pot of water to a boil. Add fresh corn kernels and blanch for 2-3 minutes. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, combine cooked shrimp, blanched corn, cherry tomatoes, diced avocado, red onion, and chopped cilantro.
Pour the dressing over the salad and gently toss to combine, ensuring all the ingredients are evenly coated.
Taste and adjust salt and pepper, if needed.
If desired, serve over a bed of mixed salad greens for added texture and color.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.7 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1145 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
