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
Scale
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.
