Can I use frozen shrimp for avocado corn salad with grilled shrimp?

Yes, frozen shrimp work just fine for this recipe. Just make sure they’re fully thawed and patted very dry before seasoning so they grill properly instead of steaming.

How do I keep the avocado from turning brown?

The fresh lime juice in the salad helps slow browning naturally. For best results, cut and add the avocado right before serving and toss gently so it’s lightly coated with the lime juice.

Can I make this salad ahead of time?

You can prep parts of it ahead, but it’s best assembled just before serving. Grill the shrimp and corn in advance and store them separately, then combine everything when you’re ready to eat for the freshest texture.

What can I use if I don’t have fresh corn on the cob?

If fresh corn isn’t available, you can use frozen corn that’s been thawed and well dried. Sauté it in a hot pan until lightly golden to mimic that grilled, slightly smoky flavor.

Is it normal for the shrimp to curl while cooking?

Yes, that’s completely normal. Shrimp naturally curl as they cook, and a gentle “C” shape is a good sign they’re perfectly done and still tender.

Avocado Corn Salad with Grilled Shrimp

Description

A fresh and comforting avocado corn salad topped with smoky grilled shrimp, sweet corn, tomatoes, and lime. A simple summer meal that comes together quickly in one pan and feels light yet satisfying.

Ingredients

Scale

1 lb jumbo shrimp, peeled and deveined
1 large garlic clove, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Zest and juice of 1 lime
1 tablespoon olive oil
2 ears corn on the cob
1 ripe avocado, chopped
1 medium red onion, chopped
1 pint cherry tomatoes, halved
1 jalapeño, seeded and chopped (optional)
1/2 bunch fresh cilantro, chopped
Wooden skewers, soaked in water

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Instructions

Season the shrimp with garlic, smoked paprika, cumin, salt, pepper, lime zest and juice, and olive oil until evenly coated.
Thread the shrimp onto soaked wooden skewers and set aside.
Heat a grill pan over medium heat and cook the shrimp skewers for 2 to 3 minutes per side until pink and opaque.
Remove the shrimp from the pan and set aside to rest briefly.
Increase heat to medium-high and grill the corn, turning often, until lightly charred on all sides.
Allow the corn to cool slightly, then cut the kernels off the cob.
In a large bowl, combine avocado, red onion, tomatoes, jalapeño, cilantro, grilled corn, and lime juice.
Season the salad lightly with salt and pepper and toss gently to combine.
Top the salad with grilled shrimp skewers and serve immediately.

Notes

Chicken or scallops can be used instead of shrimp.
If fresh corn is unavailable, use thawed frozen corn sautéed until lightly golden.
For best texture, add avocado just before serving.
Leftovers can be stored in the refrigerator for up to 3 days; freezing is not recommended.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6 g
Sodium: 680 mg
Fat: 24 g
Saturated Fat: 4 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 7 g
Protein: 32 g
Cholesterol: 220 mg