Shrimp Avocado Corn Salad with Summer Vinaigrette

Shrimp Avocado Corn Salad – A tasty and healthy salad recipe perfect for a nourishing lunch on a hot summer day. This simple but totally flavorful shrimp avocado corn salad is loaded with avocado, red onions, tomato, corn, jalapeño, and sautéd shrimp tossed with freshly squeezed lime juice and a dash of olive oil. Enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Shrimp Avocado Corn Salad

• 8 oz (225g) raw shrimp, peeled and deveined
• 1 large avocado, diced
• 1 Jalapeño pepper, seeded and sliced
• 1 cup cherry or grape tomatoes, halved
• 1 cup fresh corn kernels
• 1/2 red onion, minced
• Freshly chopped cilantro (or parsley)
• 2 tablespoons butter, melted + 1 tablespoon butter at room temperature
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt and fresh cracked black pepper

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make the shrimp avocado corn salad: Melt 1 tablespoon butter in a skillet over medium-high heat. Toast corn, stirring regularly for a couple of minutes until slightly charred and set aside.

2. Toss shrimp with 2 tablespoons melted butter in a bowl until well-coated. Add shrimp to the same skillet in a single layer, searing for a minute or until it starts to become pink around the edges, then flip and cook until shrimp are cooked through, less than a minute. Transfer shrimp to a shallow plate and allow to cool while you prepare the other ingredients for the salad.

3. Add all ingredients for the salad to a large mixing bowl. Combine olive oil, lime juice, salt and pepper and drizzle over the salad and toss everything together. Adjust seasoning with more salt and pepper. Serve the shrimp avocado corn salad immediately and enjoy!

Photo credit: © Eatwell101.com

Tips for the shrimp avocado corn salad recipe

This shrimp avocado corn salad is a total crowd-pleaser! It’s fast and easy to prepare, and has a delicious balance of fresh flavors and textures, with a spicy kick thanks to Jalapeño peppers! We like to serve this shrimp avocado corn salad as a side for bbq or as a light weeknight dinner. Here are a few tips to make this salad awesome:

• Don’t overly toss the shrimp avocado corn salad because of the avocado, otherwise, it will turn mushy. When you stir everything together, try to keep things a little chunky but not to the point you get the texture of guacamole!
• To choose the perfect corn for the salad, make sure that the corn husk is bright green and slightly humid to the touch. The silks peeking out at the top should be yellow and a bit sticky, not browned and dry. Finally, the corn should feel dense and heavy for its size: the heavier the corn, the plumper the kernels!

Can we use frozen corn instead of fresh corn?

We like to use fresh corn to make this shrimp avocado corn salad but yes, frozen corn can replace fresh corn. But if you plan to make this shrimp avocado corn salad recipe ahead of time, keep in mind that thawed corn will last shorter and can get mushy if you wait for too long.

What shrimp are best for this salad?

• Frozen shrimp is okay for this recipe but try as much as possible to buy fresh wild-caught shrimp because they tend to have better flavor. You can use the shrimp with the tails on or off. Large shrimp (jumbo, colossal, extra large, whatever the name named… with a caliber of 16-20) will do best because they are meaty, juicy and will not overcook.
• Make sure not to crowd the shrimp in the skillet, otherwise, moisture will form and shrimp won’t sear properly. You’ll end up with steamed rubbery shrimp.

How to make the shrimp avocado corn salad in advance?

Just to toss in the avocado right before serving the shrimp avocado corn salad so it doesn’t turn brown. Avocado is a wonderful ingredient that always looks and tastes best when it’s fresh! You can also add the vinaigrette at the very last minute so that it doesn’t get soggy.

How long to store the shrimp avocado corn salad?

This shrimp avocado corn salad recipe saves well for two days in the refrigerator. After that, the avocado will turn brown… but we are pretty sure you won’t have any leftover by that time! We suggest you make a big batch of the shrimp avocado corn salad to eat for dinner, then have the leftover for lunch the next day.

More salad recipes you might like

• Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil
• Healthy Avocado Chicken Salad
• Spinach Salad with Mozzarella, Tomato & Pepperoni
• Caprese Avocado Salad with Mozzarella, Pesto, Tomato, and Balsamic

Photo credit: © Eatwell101.com