Fresh Corn Salad with Spicy Shrimp and Tomatoes
Bursting with vibrant flavors and a hint of smoky heat, this Fresh Corn Salad with Spicy Shrimp and Tomatoes is a summer-inspired dish that’s as refreshing as it is satisfying. Grilled corn kernels add a slight char and sweetness, perfectly complemented by juicy cherry tomatoes, creamy avocado, and aromatic cilantro. The real star, however, is the zesty shrimp, seasoned with paprika and cayenne for a bold, fiery kick. A tangy lime dressing ties it all together, making this salad a wholesome and colorful option for lunch, dinner, or entertaining. Quick and easy to prepare in under 30 minutes, it’s a crowd-pleaser that celebrates fresh, seasonal ingredients.
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Recipe Information
Ingredients
- 4 ears Fresh corn (on the cob)
- 2 cups Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Cilantro
- 3 tablespoons Lime juice
- 3 tablespoons Olive oil
- 2 Garlic cloves
- 1 pound Raw shrimp (peeled and deveined)
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Avocado
Instructions
1. Preheat a grill or stovetop griddle to medium-high heat.
2. Husk the corn and brush it lightly with 1 tablespoon of olive oil. Grill the corn for 8-10 minutes, turning frequently, until kernels are slightly charred and tender. Set aside to cool.
3. While the corn cools, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro. Place these ingredients in a large mixing bowl.
4. Cut the kernels off the cooled corn and add them to the bowl with the tomatoes, onion, and cilantro.
5. In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour this dressing over the corn salad and toss to combine.
6. In a medium bowl, combine the shrimp with cayenne pepper, paprika, 1/2 teaspoon of salt, 1 minced garlic clove, and 1/4 teaspoon of black pepper. Toss well to coat.
7. Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side, or until opaque and fully cooked. Remove from heat.
8. Dice the avocado and gently fold it into the corn salad.
9. To serve, portion the salad onto plates and top with the spicy shrimp. Garnish with additional cilantro, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2901 mg | 126% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.4 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2942 mg | 63% | |
*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.
