Blackened Shrimp and Grilled Corn Salad

Blackened Shrimp and Corn Salad is a bright, satisfying summer dish that comes together in under 30 minutes. Juicy, spice-rubbed shrimp, charred sweet corn, crisp romaine, creamy avocado and a zesty cilantro-lime dressing make this an ideal meal for warm weather dinners, picnics and cookouts.

This Blackened Shrimp and Corn Salad balances bold, smoky flavors with bright citrus and fresh herbs. The shrimp get a quick coating of blackened seasoning and sear in a hot pan, while corn kernels are charred for sweetness and texture. Tossed with romaine, tomatoes, cucumber, avocado and a cilantro-lime dressing, the salad is colorful, filling and naturally gluten-free. It’s great as a main dish, served family-style, or portioned into bowls or tacos.

Why you’ll love this salad

• Bold, balanced flavor – smoky, slightly spicy shrimp paired with sweet corn and a tangy cilantro-lime dressing.
• Fast and simple – shrimp cook in minutes and corn can be charred in the same skillet, making the whole recipe ready in about 30 minutes.
• Nutritious – high in protein and healthy fats with fresh vegetables; easy to adapt for low-carb, keto or vegetarian diets by swapping ingredients.
• Versatile for summer – works well for backyard cookouts, meal prep, tacos or grain bowls.

Ingredients for the salad

• Shrimp – 1 lb uncooked large shrimp, peeled and deveined (fresh or fully thawed frozen). Use raw shrimp only.
• Veggies and mix-ins – romaine lettuce (about 2 heads / 8 cups), 1 cup charred corn (about 2 ears), 1 cup grape tomatoes (halved), 2 mini cucumbers thinly sliced, 1 sliced avocado, 2 chopped green onions, 2 tablespoons chopped cilantro plus extra for garnish.
• Oil – olive oil or another neutral oil with a moderately high smoke point for searing.
• 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 – about 1/4 cup fresh cilantro, chopped; stems are fine to include for extra flavor.
• Oil – 1/4 cup avocado oil or olive oil.
• Lime juice – 2 tablespoons fresh lime juice (not bottled) for the best brightness; lemon juice can be substituted.
• Vinegar – 1 teaspoon red wine vinegar for balance.
• Aromatics & sweetener – 1 clove garlic (minced) and 1 tablespoon honey (or maple syrup) to round the flavors.
• Seasonings – 1/4 teaspoon ground coriander, salt and pepper to taste.

How to make Blackened Shrimp and Corn Salad

1. Make the dressing. Combine avocado oil, lime juice, honey, red wine vinegar, garlic, cilantro, ground coriander and salt and pepper in a blender or food processor. Blend until smooth and set aside.
2. Season the shrimp. Toss the raw shrimp with the blackened seasoning until evenly coated. Let them sit briefly while you prepare the corn.
3. Char the corn. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until browned in spots and slightly blistered, about 10–15 minutes. Alternatively, char the corn on a grill. Remove and set aside.
4. Cook the shrimp. In the same skillet, add the remaining tablespoon of oil and heat until shimmering. Arrange shrimp in a single layer and cook 2–3 minutes per side until opaque and nicely seared. Remove from heat.
5. Assemble the salad. In a large bowl, combine chopped romaine, halved grape tomatoes, sliced cucumber, green onions, charred corn, sliced avocado and chopped cilantro. Top with warm blackened shrimp and drizzle with the cilantro-lime dressing. Toss gently and serve immediately.

Customize this salad

• Extra protein: Add black beans or chickpeas, or swap shrimp for grilled chicken, fish or tofu for a vegetarian version.
• More vegetables: Try bell peppers, red onion, roasted zucchini, olives or charred poblano for smoky heat.
• Swap the greens: Use mixed greens, baby spinach, kale or shredded cabbage for a different texture.
• Add cheese: Crumbled feta, cotija or queso fresco pairs well with smoky shrimp and sweet corn.
• Make it creamy: Stir in a spoonful of Greek yogurt, mayonnaise or extra avocado to the dressing for a richer finish.
• Turn up the heat: Add chopped jalapeño to the dressing or extra cayenne to the blackened spice mix.

Serve as tacos or bowls

• Tacos: Spoon the salad into warm corn tortillas for blackened shrimp tacos topped with avocado and a squeeze of lime.
• Burrito bowls: Serve the salad over cilantro-lime rice, quinoa or cauliflower rice for a hearty bowl with all your favorite toppings.

Make ahead tips

Most components can be prepared in advance and stored separately for easy assembly:

• Shrimp and corn can be cooked up to 2 days ahead and served warm or cold. Reheat shrimp briefly in a skillet or microwave if desired.
• Dressing keeps in the refrigerator up to one week in an airtight container; shake or stir before using.
• Greens can be washed and stored in a sealed container. Slice tomatoes and cucumbers ahead of time and store separately.

Recipe at a glance

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4

Nutrition (per serving)

Approximate values per 1/4 of recipe: 392 kcal, 19.1 g carbohydrates, 27.5 g protein, 24.2 g fat, 3.7 g saturated fat, 221 mg cholesterol, 426 mg sodium, 5.9 g fiber, 6.6 g sugar. Nutrition information is an approximation.

Enjoy this Blackened Shrimp and Corn Salad—perfect for warm nights and weekend gatherings. Adjust the spice level and mix-ins to suit your taste, and savor the fresh, vibrant flavors.