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
Seafood
- 1 lb Extra-large or Jumbo shrimp, tail on and deveined
- 1 large Garlic clove, minced
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- to taste Salt and ground pepper
- 1 lime Juice of lime for the salad
- 1 tbsp Olive oil
- 1 medium Ripe avocado, peeled, pitted, and chopped
- 1 medium Red onion, chopped
- 1/2 pint Cherry or grape tomatoes, halved
- 1 seeded and chopped Jalapeño, optional
- 1/2 bunch Fresh cilantro, chopped
- 1 lime Juice and zest of lime for the shrimp
- 2 ears Corn on the cob, fresh or pre-cooked
- Wooden skewers Soaked in water
Instructions
- Season the shrimp with spices, lime juice, zest, and oil; thread onto skewers.
- Grill shrimp for 2-3 minutes per side until pink and opaque.
- Mix avocado, onion, garlic, tomatoes, jalapeño, cilantro, lime juice, salt, and pepper in a bowl.
- Grill corn until charred on all sides, about 6-8 minutes; cool, then cut kernels off the cob and add to salad.
- Toss salad with corn, top with shrimp skewers, and serve.
Notes
For extra flavor, marinate the shrimp longer or add a squeeze of fresh lime before serving.