Avocado Corn Salad With Grilled Shrimp
A fresh and flavorful salad combining grilled shrimp, creamy avocado, sweet corn, and vibrant vegetables, perfect for a light meal or appetizer.
Ingredients
Protein
- 1 lb Extra-large or Jumbo shrimp (tail on and deveined)
- 1 large Garlic clove (minced)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- to taste Salt and ground pepper
- 1 each Lime (juiced, for the salad)
- 1 tbsp Olive oil
- 1 medium Ripe avocados (peeled, pitted, and chopped)
- 1 medium Red onion (chopped)
- 1- pint each cherry or grape tomatoes halved
- 1 each Jalapeño (seeded and chopped, optional)
- 1/2 bunch each Fresh cilantro (leaf picked and chopped)
- 1 each lime (juice and zest of, for the shrimp)
- 2 ears corn on the cob (fresh or pre-cooked)
Tools
- Wooden skewers (soaked in water)
Instructions
- Season shrimp with spices, lime juice, zest, and oil; toss to coat.
- Thread 3 shrimp per skewer and grill over medium heat 2-3 minutes per side until pink.
- Grill corn until charred on all sides, about 6-8 minutes; cool and cut kernels off the cob.
- Combine avocado, onion, garlic, tomatoes, jalapeño, cilantro, lime juice, salt, and pepper in a bowl.
- Add corn to the salad, toss, top with shrimp skewers, and serve.
Notes
For extra flavor, marinate the shrimp longer and serve with lime wedges.