This Blackened Shrimp and Corn Salad is a vibrant summer dish that’s full of flavor, satisfying, and comes together in about 30 minutes. A bright cilantro-lime dressing brings everything together with a zesty finish.
This Blackened Shrimp and Corn Salad pairs smoky, well-seasoned shrimp with sweet charred corn, crisp romaine, creamy avocado, and juicy tomatoes. The cilantro lime dressing is fresh, tangy, and slightly sweet, making this salad bright and balanced. It’s ideal for weeknight dinners, potlucks, or cookouts—easy to prepare and customizable to your preferences.
Why You’ll Love This
- Bold, balanced flavor – smoky blackened shrimp combined with sweet corn, creamy avocado and a zesty cilantro lime dressing.
- Fast and simple – shrimp cook in minutes and the corn can be charred in the same pan, so the whole meal comes together quickly.
- Healthy – high in protein, healthy fats, and fresh vegetables. Naturally gluten-free and dairy-free unless you choose to add cheese.
- Seasonal favorite – a perfect use for summer corn and ripe tomatoes, great for entertaining or a light meal.
Ingredients for the Salad
- Shrimp – use raw, peeled and deveined shrimp (fresh or thawed frozen). Do not use pre-cooked shrimp for best texture and flavor.
- Veggies – fresh corn (about 2 ears) or thawed frozen corn, grape tomatoes, thinly sliced mini cucumbers, sliced avocado, and chopped green onions.
- Greens – crisp romaine lettuce works well, though mixed greens, baby spinach, kale, or shredded cabbage are good alternatives.
- Oil – a neutral oil with a high smoke point (olive oil, avocado oil, canola, or a touch of peanut oil for extra flavor).
- Blackened seasoning – a blend of smoked paprika, garlic powder, onion powder, oregano, dried thyme, lemon zest, salt, and a pinch of cayenne for heat.
Ingredients for the Cilantro Lime Dressing
- Cilantro – fresh cilantro gives the dressing its vibrant green color and fresh flavor; stems can be included and blended.
- Oil – avocado oil or olive oil; avocado oil keeps the dressing light while olive oil gives a richer note.
- Lime juice – use fresh lime juice for brightness; lemon juice can substitute if needed.
- Vinegar – a teaspoon of red wine vinegar adds tang; white or apple cider vinegar also works.
- Garlic – fresh minced garlic or jarred minced garlic.
- Sweetener – honey (or maple syrup/brown sugar) to balance the acidity.
- Seasoning – ground coriander, kosher salt, and black pepper to taste.
How to Make Blackened Shrimp Salad
- Make the dressing. Combine all dressing ingredients in a blender or food processor and blend until smooth. Taste and adjust salt, pepper, or honey as needed. Set aside.
- Season the shrimp. Toss raw shrimp with the blackened seasoning until evenly coated. Let them sit briefly while you prepare the corn.
- Char the corn. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the corn and cook for 10–15 minutes, stirring occasionally, until the kernels begin to brown. Alternatively, char whole ears of corn on the grill and cut the kernels off when cool enough to handle. Remove and set aside.
- Cook the shrimp. In the same skillet, add the remaining tablespoon oil and heat until shimmering. Arrange shrimp in a single layer and cook 2–3 minutes per side until opaque and cooked through. Shrimp can also be grilled on skewers if preferred. Remove and let rest briefly.
- Assemble the salad. In a large bowl, combine chopped romaine, charred corn, halved grape tomatoes, sliced cucumbers, avocado slices, green onions, cilantro, and the cooked shrimp. Drizzle with the cilantro lime dressing and toss gently. Garnish with extra cilantro and serve immediately.
Customize this Salad
- Extra protein: Add black beans or chickpeas, or swap shrimp with chicken, fish, or tofu for a different protein.
- More vegetables: Try red onion, roasted bell peppers, zucchini, kalamata olives, or charred poblanos for added flavor and texture.
- Change the greens: Use mixed greens, baby spinach, kale, or shredded cabbage for a slaw-like texture.
- Add cheese: Crumbled feta, cotija, or queso fresco pair nicely with smoky shrimp and sweet corn.
- Make it creamy: Stir a spoonful of Greek yogurt, mayonnaise, or extra avocado into the dressing for a creamier finish.
- Turn up the heat: Add chopped jalapeño to the dressing or extra cayenne/chili powder to the shrimp for spice.
Make Tacos or Bowls
- Taco night: Spoon the salad into warm corn tortillas and top with avocado, salsa, or a drizzle of crema for quick shrimp tacos.
- Burrito bowls: Serve the salad over cilantro-lime rice, quinoa, or cauliflower rice to make a hearty bowl with all your favorite toppings.
Prepping Ahead
This salad’s components store well separately, so you can prepare parts in advance for quick assembly later in the week.
- Shrimp and corn: Cooked shrimp and charred corn keep for up to 48 hours in the refrigerator and taste good warm or cold. Reheat shrimp gently in a skillet for 1–2 minutes or in the microwave until just warmed.
- Dressing: Store the cilantro lime dressing in a sealed container in the fridge for up to one week. Shake or stir before using.
- Greens and veg: Wash and store romaine, slice tomatoes and cucumbers, and keep avocado separate until serving to avoid browning.
Nutrition
Serving: 1/4 of recipe | Calories: 392 kcal | Carbohydrates: 19.1 g | Protein: 27.5 g | Fat: 24.2 g | Saturated Fat: 3.7 g | Cholesterol: 221 mg | Sodium: 426.4 mg | Fiber: 5.9 g | Sugar: 6.6 g
Nutrition information is an approximation and should be used as a general guide.
Recipe Summary
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
- Servings: 4
Ingredients
For the Shrimp
- 1 lb uncooked large shrimp, peeled and deveined
- 2 Tbsp olive oil, divided (or other high smoke point oil)
- 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
For the Salad
- 2 heads romaine lettuce (about 8 cups), chopped
- 1 cup fresh or frozen corn (about 2 ears), charred
- 1 cup grape tomatoes, halved
- 2 mini cucumbers, thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 2 Tbsp cilantro, chopped, plus extra for garnish
For the 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 (short)
- Blend all dressing ingredients until smooth and set aside.
- Toss shrimp with blackened seasoning and let sit while charring corn.
- Char corn in a skillet with 1 Tbsp oil until browned; remove.
- Cook shrimp in remaining oil 2–3 minutes per side until opaque; remove.
- Combine greens, corn, tomatoes, cucumbers, avocado, green onions, cilantro, and shrimp. Drizzle with dressing, toss gently, and serve.
Enjoy this lively, satisfying Blackened Shrimp and Corn Salad as a stand-alone meal, in tacos, or over grains for a filling bowl. It’s a flexible, flavorful option for warm-weather dining. Hope you enjoy it!