Grilled Shrimp Salad with Corn and Avocado Recipe

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Warm & Familiar Grilled Shrimp Salad with Corn and Avocado Recipe

Nothing says sunshine on a plate quite like this Grilled Shrimp Salad with Corn and Avocado Recipe. From the moment those shrimp hit the grill, you’ll notice a fragrant sizzle that promises a meal full of vibrant, smoky flavors. It’s the kind of dish that makes you want to slow down and savor each bite—light, fresh, and satisfyingly rich all at once.

I love when a salad not only brightens my day but also feels substantial enough to serve as a full meal. The creamy avocado, sweet grilled corn, and punchy ancho chili make this salad a standout, while the queso fresco adds just the right touch of mellow saltiness. Plus, grilling the shrimp on wooden skewers gives you that crisp-edged char that’s so irresistible.

Whether you’re whipping this up for a casual weeknight dinner or impressing guests at a weekend cookout, this recipe strikes a perfect balance of ease and flavor. I’m excited to walk you through every step so you can bring this colorful feast to your table with confidence.

Ingredient Breakdown

• Large raw shrimp: The star protein—succulent and sweet, perfect for quick grilling.
• Olive oil & fresh thyme: Create a fragrant marinade that keeps shrimp juicy and aromatic.
• Ancho chili powder: Adds a deep, smoky heat without overpowering the salad.
• Fresh lime zest: Injects citrus brightness elevating all flavors.
• Garlic cloves: Bring gentle pungency that melds beautifully with the herbs and chili.
• Wooden skewers: Essential for grilled shrimp; soak beforehand to prevent burning.
• Fresh corn ears: Grill until caramelized for natural sweetness and slightly charred crunch.
• Olive or avocado oil spray: Helps crisp and season the corn naturally.
• Green leaf lettuce: Provides a tender, crisp base—romaine or butter lettuce work well too.
• Black beans: Add creamy texture and a boost of fiber for heartiness.
• Tomato: Offers juicy acidity to balance richer ingredients.
• Avocado: Gives velvet-smooth creaminess and healthy fats.
• Queso fresco cheese: Crumbled for mild saltiness and a slight crumbly texture.
• Fresh cilantro (optional): Bright herbaceous note to finish the dish.

Before You Start

Getting your mise en place right makes all the difference for this Grilled Shrimp Salad with Corn and Avocado Recipe. Have your shrimp peeled and deveined, wooden skewers soaking, and ingredients chopped before the grill heats up. This prep ensures a smooth cooking flow and perfectly timed components coming together.

How to Make Grilled Shrimp Salad with Corn and Avocado Recipe

1. Preheat your grill to medium heat, about 350°F to 400°F. Brush the grate clean to prevent sticking and ensure perfect grill marks.
2. Whisk together the marinade by combining olive oil, chopped fresh thyme, ancho chili powder, lime zest, and garlic. This blend seals in herbaceous warmth and smoky spice when it coats the shrimp.
3. Pat the shrimp dry with paper towels—moisture prevents a good sear. Then, thread them onto soaked wooden skewers, making them easier to flip and cook evenly.
4. Brush the shrimp generously with the chili lime marinade, turning to coat all sides. A light sprinkle of salt and pepper enhances these natural flavors.
5. Spray the corn with olive or avocado oil for that subtle buttery crispness, then sprinkle with coarse salt to layer in seasoning.
6. Grill the corn over medium heat, turning every 4 minutes for 14-16 minutes until blistered and tender. The slow, steady cooking brings out the sweetness and imparts a lovely smoky char. Set aside and let it cool, so the kernels hold their shape when cut.
7. Increase the grill heat to high for shrimp. Grill shrimp skewers about 1½ minutes per side until the edges are golden and the flesh turns opaque and pink—not overcooked but perfectly juicy.
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Cook Like a Pro

Use a hot grill for shrimp so they sear quickly without drying out. Don’t overcook—shrimp firm up fast and turn rubbery if left too long. Also, resting grilled corn to room temp before cutting keeps kernels plump and juicy, preventing mushiness in the salad.

8. Season the shrimp right off the grill with a pinch of coarse kosher salt to enhance all those smoky flavors.
9. Assemble your salad by tossing chopped green leaf lettuce, scraped grilled corn kernels, diced tomatoes, rinsed black beans, crumbled queso fresco, chunks of avocado, and fresh cilantro if you like. The mix of textures—from creamy to crisp to crumbly—is what makes this dish so memorable.
10. Serve immediately with shrimp perched atop the salad for beautiful presentation and maximum flavor contrast. Consider dressing on the side if guests want to customize.

Flavor Variations for Grilled Shrimp Salad with Corn and Avocado Recipe

• Add a pinch of smoked paprika to the shrimp marinade for a richer smoky undertone.
• Swap queso fresco for feta cheese for tangier, saltier notes that complement the creaminess.
• Mix in diced mango or pineapple for a tropical, sweet contrast to the smoky shrimp.
• Toss in thinly sliced radishes or cucumber for extra crunch and freshness.
• Drizzle a chipotle-lime vinaigrette over the salad instead of serving plain for a smoky, zesty kick.
• Use kale or baby spinach instead of lettuce if you prefer a heartier, earthier green base.

Storage, Freezer & Reheat Tips

• Refrigerate salad components separately for up to 2 days; mix just before serving to maintain crispness and avoid soggy lettuce.
• Store grilled shrimp in an airtight container in the fridge for up to 2 days—quickly reheat in a hot skillet or eat cold as a protein-rich salad topping.
• Grilled corn kernels keep well chilled for 3-4 days and add quick flavor boosts to other dishes too.
• Freezing cooked shrimp isn’t ideal for texture, but raw shrimp in marinade can be frozen before grilling.

Grilled Shrimp Salad with Corn and Avocado Recipe FAQs

• Can I use frozen shrimp? Absolutely! Just thaw completely and pat dry for best grilling results.
• What if I don’t have a grill? No worries—use a grill pan or broil the shrimp and corn indoors for similar smoky flavor.
• How do I know when shrimp are done? They’ll turn opaque, curl slightly, and feel firm but springy to the touch—about 3 minutes total on the grill.
• Can I make this salad vegan? Skip the shrimp and queso fresco; substitute grilled marinated tofu or tempeh and a vegan cheese or nuts for crunch.
• What dressing pairs well? A simple lime vinaigrette or cumin-spiced yogurt dressing complements the dish beautifully without overpowering.

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