Description
This avocado corn salad is bright, flavorful, and topped with juicy grilled shrimp. It is a quick and healthy 30-minute meal full of cilantro-lime freshness.
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 garlic clove, minced
- Juice and zest of 1 lime
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 fresh corn cobs
- 1 ripe avocado, chopped
- 1 medium red onion, chopped
- 1 pint cherry tomatoes, halved
- 1 jalapeño, seeded and finely chopped (optional)
- ½ bunch fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat a grill pan over medium-high heat. Soak wooden skewers if you use them.
- In a medium bowl, combine shrimp with paprika, cumin, garlic, lime juice and zest, olive oil, salt, and pepper. Toss to coat.
- Thread shrimp onto skewers, about 3 per skewer. Grill for 2–3 minutes per side, until pink and opaque. Transfer to a plate.
- On the same grill pan, cook corn cobs for 6–8 minutes, turning often, until lightly charred on all sides. Let cool slightly, then slice kernels off the cob.
- In a large bowl, combine avocado, onion, tomatoes, jalapeño, cilantro, and corn. Add lime juice, season with salt and pepper, and toss gently.
- Divide salad among plates and top with grilled shrimp skewers. Serve immediately.
Notes
- This salad is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American