Blackened Shrimp & Corn Salad

This Blackened Shrimp and Corn Salad is the reliable summer salad that is flavorful, filling and easily comes together in under 30 minutes! The cilantro lime dressing ties it all together with a bright, zesty finish!

This bright and fresh Blackened Shrimp and Corn Salad is the reliable flavor-packed salad that needs to be added to your summer menu. Juicy shrimp coated in a smoky blackened seasoning seared to perfection, sweet summer corn, ripe cherry tomatoes, silky avocado and crunchy romaine add freshness and texture. The simple cilantro lime dressing ties everything together for the perf

The great thing about this salad is that all the elements can be easily made ahead of time at the beginning of the week and stored separately in containers until assembling.

What goes in

• 1 pound uncooked large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt
• Pinch of cayenne pepper
• 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 tablespoons cilantro, chopped + more for garnish
• 1/4 cup avocado oil (or olive oil)
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon red wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon ground coriander
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

How it comes together

1. Make the dressing. Combine all the ingredients for the cilantro lime dressing in a high-powered blender or food processor and blend until smooth. Hold nearby.
2. Prepare the shrimp. Use a wide bowl, toss together the shrimp with the blackened seasoning until fully coated. Let the shrimp marinate while you char the corn.
3. Char the corn. Heat one tablespoon of olive oil in a large skillet over a lively burner. Add corn and cook for about 10 to 15 minutes, until corn starts to brown. You can also char ears of corn on the grill. Remove corn and hold nearby.
4. Cook the shrimp. In the same skillet, heat another tablespoon of olive oil over a lively burner. Once the oil is nice and hot, add the shrimp and cook in an even layer, about 2 to 3 minutes on each side, until shrimp are opaque with a nice color. Remove shrimp and hold nearby. You could also grill the shrimp on skewers.
5. Assemble the salad. To make the salad, assemble all the ingredients in a large serving bowl and drizzle with the cilantro lime dressing. Serve and enjoy!