Shrimp and Corn Salad
Bursting with vibrant flavors and fresh ingredients, this Shrimp and Corn Salad is the perfect summer dish that’s as beautiful as it is delicious. Juicy shrimp and smoky, charred corn kernels take center stage, complemented by sweet cherry tomatoes, crisp cucumber, and a fragrant touch of cilantro. Tossed in a zesty lime and olive oil dressing with just a hint of honey for balance, this salad is light yet satisfying. Optional diced avocado adds a creamy twist for those who love a richer texture. Ready in just 25 minutes, this quick and easy recipe is ideal for lunch, dinner, or your next outdoor gathering. Serve it chilled on its own, over leafy greens, or as a colorful taco filling for a versatile, crowd-pleasing dish! Keywords: shrimp and corn salad, summer salad recipe, shrimp salad with lime dressing, easy seafood salad, healthy salad recipes.
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Recipe Information
Ingredients
- 450 grams Shrimp (peeled and deveined)
- 3 cups Fresh corn (about 3 ears, kernels removed)
- 1.5 cups Cherry tomatoes (halved)
- 1 medium Cucumber (diced)
- 0.25 cup Red onion (finely chopped)
- 0.25 cup Fresh cilantro (chopped)
- 3 tablespoons Olive oil
- 3 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey (optional)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Avocado (diced, optional)
Instructions
Bring a medium pot of salted water to a boil and cook the shrimp for about 2-3 minutes, or until they turn pink and opaque. Drain and rinse the shrimp under cold water to stop the cooking process. Set aside to cool.
In a large, dry skillet over medium-high heat, toast the corn kernels for 5-7 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool.
In a large mixing bowl, combine the cooled shrimp, charred corn, cherry tomatoes, cucumber, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, honey (if using), minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the shrimp and vegetable mixture and toss gently to combine.
If desired, fold in the diced avocado carefully to prevent it from mashing.
Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld. Enjoy as a standalone salad or as a topping for greens or tacos!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 42.8 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 317 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4005 mg | 85% | |
*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.
