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As summer approaches, the desire for fresh, vibrant salads that capture the essence of the season becomes undeniable. One standout dish that epitomizes this craving is the Grilled Mexican Shrimp Corn and Avocado Salad. This salad is not just a meal; it’s a celebration of flavors and textures that come together to create a nutritious and satisfying dish. Perfect for gatherings, barbecues, or a healthy weeknight dinner, this salad is bound to impress your family and friends while keeping your meal light and fresh.

Grilled Mexican Shrimp Corn and Avocado Salad

Dive into summer with a vibrant Grilled Mexican Shrimp Corn and Avocado Salad that’s bursting with flavors and essential nutrients. This light, fresh dish features marinated grilled shrimp, sweet corn, creamy avocado, and a hint of spice from jalapeños, balanced with zesty lime juice. Perfect for gatherings or a healthy weeknight dinner, it’s not only visually appealing but also a powerhouse of protein and healthy fats. Enjoy a delicious meal that celebrates the season!
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Ingredients
  

For the shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly cracked black pepper, to taste

Juice of 1 lime

For the salad:

2 cups corn (freshly cooked, frozen, or canned, drained if using canned)

1 ripe avocado, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 jalapeño, seeded and minced (optional for added heat)

1/4 cup fresh cilantro leaves, chopped

Juice of 1 lime

Salt and freshly cracked black pepper, to taste

Optional for garnish:

Crumbled feta cheese or cotija cheese

Extra lime wedges for serving

Instructions
 

Marinate the shrimp: In a medium-sized mixing bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Add the shrimp to the bowl and toss well to ensure they are evenly coated with the marinade. Allow the shrimp to marinate for 15-20 minutes while you prepare the salad.

    Grill the shrimp: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated shrimp onto the skewers, ensuring they are snug but not overcrowded. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and develop a slight char. Once cooked, remove them from the grill and set aside to cool slightly.

      Combine the salad ingredients: In a large mixing bowl, add the corn, diced avocado, halved cherry tomatoes, chopped red onion, minced jalapeño (if using), and chopped cilantro. Gently toss to combine all the ingredients, taking care not to mash the avocado.

        Dress the salad: Squeeze the juice of one lime over the salad mixture. Season with salt and freshly cracked black pepper to taste. Toss gently once more, ensuring the flavors meld together without damaging the avocado.

          Incorporate the shrimp: Once the shrimp has cooled sufficiently, remove it from the skewers and add it to the salad mixture. Toss everything together gently to evenly distribute the shrimp throughout the salad.

            Serve and enjoy: Transfer the salad to a serving platter or individual bowls. If desired, sprinkle crumbled feta or cotija cheese on top for an extra burst of flavor. Serve with additional lime wedges for squeezing over the salad just before enjoying.

              This vibrant and refreshing Grilled Mexican Shrimp Corn and Avocado Salad is perfect for summer gatherings or as a light yet satisfying meal any time of the year!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4