If you’re hunting for a fresh, bursting-with-flavor salad that’s as vibrant as it is satisfying, you’re going to adore this Blackened Shrimp Corn Salad Recipe. It strikes the perfect balance between smoky, juicy shrimp and sweet, charred corn, all brought together with a zesty cilantro lime dressing that’ll have you spooning it up like it’s dessert. Trust me, once you make this, it’s going on your regular rotation!
Why You’ll Love This Recipe
- Bright, Bold Flavors: The blackened seasoning adds a smoky kick while the cilantro lime dressing keeps things fresh and vibrant.
- Quick & Easy: Ready in just about 30 minutes—perfect for weeknights or last-minute gatherings.
- Versatile & Customizable: It’s simple to swap out ingredients based on what you have or prefer.
- Loaded with Fresh Veggies: Romaine, cucumbers, tomatoes, and avocado make this not only delicious but nourishing too.
Ingredients & Why They Work
The magic of this Blackened Shrimp Corn Salad Recipe lies in the harmony of fresh, crisp veggies paired with shrimp that’s blackened to perfection and corn with just a hint of char. When shopping, look for juicy shrimp and the freshest corn you can find—seasonal is always best!
- Shrimp: Large, peeled, and deveined shrimp take on the blackened seasoning beautifully and cook quickly, making them the star.
- Olive Oil: Divided use keeps the shrimp moist and helps char the corn perfectly.
- Smoked Paprika: This is what brings depth and that irresistible smokiness to the shrimp.
- Garlic Powder & Onion Powder: They add subtle layers of savoriness without overpowering.
- Herbs & Spices (Oregano, Thyme, Lemon Zest, Cayenne): Create a balanced blackening spice blend with hints of citrus and heat.
- Romaine Lettuce: Crisp and refreshing, it holds up well under the dressing.
- Corn: Fresh or frozen works; charring adds the perfect sweetness and smoky note.
- Grape Tomatoes: Their juicy burst pairs perfectly with the smoky shrimp.
- Mini Cucumbers: Thin slices add a cool crunch.
- Avocado: Adds creaminess—one of my favorite balances against the spice.
- Green Onions & Cilantro: Freshness and herbaceous notes that tie the salad together.
- Cilantro Lime Dressing Ingredients: Avocado oil, fresh lime juice, honey, red wine vinegar, garlic, coriander, fresh cilantro, salt, and pepper combine for a light yet flavorful dressing that complements every bite.
Make It Your Way
I love how flexible this Blackened Shrimp Corn Salad Recipe is. Over time, I’ve played around with spice levels, added a handful of my favorite crunchy nuts, or swapped out lime for lemon juice—all ways to put your own spin on this vibrant dish.
- Spice It Up: I sometimes add extra cayenne or chipotle powder for a true southern heat; my friends swear by it if you love smoky spice!
- Make It Vegetarian: Swap shrimp with grilled tofu or charred halloumi, keeping the corn and dressing just the same.
- Seasonal Veggies: Try throwing in roasted bell peppers or fresh snap peas in spring and summer for an unexpected crunch.
- Grains Added: Sometimes I fold in quinoa or farro to bulk it up as a light meal on its own.
Step-by-Step: How I Make Blackened Shrimp Corn Salad Recipe
Step 1: Whip Up That Cilantro Lime Dressing
I start by blending all the dressing ingredients until perfectly smooth—it’s super simple but absolutely transformative for the salad. The fresh lime juice and honey balance out the bold flavors from the shrimp beautifully.
Step 2: Season and Marinate Your Shrimp
Coating the shrimp evenly with the blackened seasoning is key. I like to toss them in a big bowl and let them sit while I move on to charring the corn, so the spices really soak in.
Step 3: Char the Corn to Bring Out Sweetness
Using one tablespoon of olive oil in a hot skillet, I cook the corn until you see those little golden brown spots pop—that char really amplifies the flavor. If you’ve got a grill handy, charred ears on the grill also make for a killer smoky touch.
Step 4: Cook Shrimp Until Just Right
Back in the skillet with remaining olive oil, shrimp go in over medium-high heat. I cook them evenly on each side for 2-3 minutes until they’re opaque and have that gorgeous blackened color—we want them juicy, not rubbery!
Step 5: Toss Everything and Serve
The final step is a breeze—combine all the salad ingredients in a large bowl, drizzle with the cilantro lime dressing, gently toss, and dig in right away so everything stays crisp and fresh.
Pro Tips for Making Blackened Shrimp Corn Salad Recipe
- Don’t Overcrowd the Pan: Cook shrimp in batches if needed; overcrowding steams them instead of blackening.
- Let Shrimp Marinate: Even 10 minutes lets the seasoning soak in and enhances flavor immensely.
- Use Fresh Corn When Possible: It chars best and tastes sweetest when fresh, but frozen works in a pinch.
- Toss Dressing Last Minute: Add dressing only right before serving to keep romaine crisp and vibrant.
How to Serve Blackened Shrimp Corn Salad Recipe
Garnishes
I’m a sucker for extra fresh cilantro sprinkled on top along with a wedge of lime for an extra zing just before serving. Sometimes I add a few crumbled queso fresco or a dash of smoked paprika for that finishing touch.
Side Dishes
This salad is hearty, but I love pairing it with warm garlic bread or a simple black bean and rice side for a fuller meal. On hot days, a cold corn chowder on the side creates a fun contrast.
Creative Ways to Present
For dinner parties, I like serving this salad in individual mason jars or cute bowls layered so the greens stay crisp at the bottom. It also doubles as a great filling for lettuce wraps or tacos if you’re craving handheld fun.
Make Ahead and Storage
Storing Leftovers
Store leftover salad and shrimp separately in airtight containers in the fridge. The shrimp can be reheated gently, but keep the dressing separate until serving or the greens get soggy.
Freezing
I don’t recommend freezing this salad because the fresh veggies and dressing don’t thaw well, but the shrimp themselves can be frozen pre-cooked without the dressing.
Reheating
To reheat shrimp leftovers, I warm them gently in a skillet over low heat with just a splash of oil to keep them tender. Then toss the shrimp into freshly prepared salad and dressing for best results.
FAQs
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Can I use frozen shrimp for the Blackened Shrimp Corn Salad Recipe?
Absolutely! Just make sure to thaw them thoroughly and pat them dry before seasoning and cooking. This helps ensure the blackening spices stick well and the shrimp cook evenly.
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What if I don’t have fresh corn—can I use canned corn?
While fresh or frozen corn is best for that nice char and texture, you can use canned corn. Drain it well, then sauté it in a hot pan to get a little color and boost flavor before adding to the salad.
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How spicy is this Blackened Shrimp Corn Salad Recipe?
The recipe has a mild to moderate heat from cayenne and smoked paprika, but you can easily adjust it to your liking—add more cayenne for heat or skip it if you prefer mild.
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Can I prepare this salad ahead of time?
You can prepare the dressing and marinate the shrimp ahead of time, but I suggest cooking shrimp and charring corn fresh. Assemble the salad just before serving so it stays crisp and vibrant.
Final Thoughts
This Blackened Shrimp Corn Salad Recipe feels like summer on a plate every time I make it. It’s one of those dishes my family and friends always ask for again, which makes me cherish it even more. If you want a salad that’s easy, flavorful, and leaves you feeling bright and satisfied, give this one a whirl—you’ll be glad you did!
Print
Blackened Shrimp Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Blackened Shrimp and Corn Salad is a vibrant, flavorful dish combining spicy, smokey shrimp with charred corn, fresh vegetables, and a zesty cilantro lime dressing. Perfect for a light lunch or dinner, it’s easy to prepare and packed with fresh, wholesome ingredients.
Ingredients
Shrimp
- 1 lb uncooked large shrimp, peeled and deveined
- 2 Tbsp olive oil, divided
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp lemon zest
- 1/2 tsp salt
- Pinch of cayenne pepper
Salad
- 2 heads romaine lettuce (about 8 cups)
- 1 cup fresh or frozen corn (about 2 ears)
- 1 cup grape tomatoes, halved
- 2 mini cucumbers, thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 2 Tbsp cilantro, chopped + more for garnish
Cilantro Lime Dressing
- 1/4 cup avocado oil (or olive oil)
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- 1/4 tsp ground coriander
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Make the dressing. Combine all the ingredients for the cilantro lime dressing in a high-powered blender or food processor and blend until smooth. Set aside.
- Prepare the shrimp. In a large bowl, toss together the shrimp with the blackened seasoning (smoked paprika, garlic powder, oregano, dried thyme, onion powder, lemon zest, salt, and cayenne pepper) until fully coated. Let the shrimp marinate while you char the corn.
- Char the corn. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook for about 15 minutes until it starts to brown and develop a slight char. Alternatively, char the ears of corn on the grill for a smoky flavor. Remove corn and set aside.
- Cook the shrimp. In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add shrimp in an even layer and cook for 3 minutes on each side until the shrimp are opaque and have a nice color. Remove shrimp and set aside. Grilling shrimp on skewers is another option.
- Assemble the salad. In a large serving bowl, combine romaine lettuce, charred corn, grape tomatoes, sliced cucumbers, avocado slices, green onions, and chopped cilantro. Drizzle with the cilantro lime dressing, toss gently to coat, garnish with extra cilantro, and serve immediately.
Notes
- You can substitute frozen corn if fresh is not available; just thaw before cooking.
- If you prefer less heat, reduce or omit the cayenne pepper in the shrimp seasoning.
- To make the recipe gluten-free, ensure the red wine vinegar is labeled gluten-free.
- The dressing can be made a day in advance and refrigerated to deepen flavors.
- Grilling the shrimp and corn will add extra smoky flavor, ideal for summer cookouts.
- For a spicier kick, sprinkle additional cayenne or add hot sauce to the dressing.
