There’s something about the smoky, spicy char of seafood meeting fresh, crisp veggies that just sings summer to me. This Blackened Shrimp and Corn Salad Recipe strikes the perfect balance of bold flavors and refreshing textures, making it a keeper for warm evenings or whenever you want to impress without fuss.

A large white bowl sits on a white marbled surface filled with a colorful salad. The bottom layer is green lettuce leaves topped with bright yellow corn kernels on two sides. On one side, there are light green cucumber slices, and on the other side, halved red cherry tomatoes. In the center, there is a pile of orange cooked shrimp, with avocado slices arranged neatly on one side of the shrimp. The entire dish is drizzled with a green sauce and sprinkled with black pepper. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe
Top Tip
How to Serve Blackened Shrimp and Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Shrimp and Corn Salad Recipe

Why You'll Love This Recipe

This Blackened Shrimp and Corn Salad Recipe has become my go-to for a light dinner that’s loaded with flavor and texture. The shrimp’s spicy crust paired with sweet charred corn and a lively cilantro lime dressing always draws compliments, literally every time I make it.

Flavor Explosion: The blackened seasoning on shrimp delivers bold smokiness with just the right kick of heat.
Seasonal Freshness: Charred corn and crisp romaine bring summer freshness to the plate, which really brightens each bite.
Quick and Easy: Ready in about 30 minutes, perfect for busy weeknights or last-minute company.
Flexible & Customizable: You can tweak the veggies, swap proteins, or dress it up your way whenever inspiration strikes.

A large white bowl filled with a colorful salad is placed on a white marbled surface. Inside the bowl, the first layer consists of green leafy lettuce covering the bottom. On top, there are neatly arranged sections of bright red cherry tomato halves, yellow corn kernels, sliced light green avocado, and sliced light green cucumber. In the center, there is a pile of seasoned shrimp with a slightly orange color. A woman’s hand is holding a spoon above the shrimp, drizzling a thick green sauce over the shrimp and vegetables. In the background, there are two clear glasses with water and a small bowl with more green sauce on the white marbled surface. The lighting is bright and natural, highlighting the fresh colors of the ingredients. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a part in creating layers of flavor and texture. The smoky, spicy shrimp contrasts beautifully with the sweet corn and cooling veggies, while the cilantro lime dressing ties everything together with a bright, herbaceous punch.

Flat lay of large peeled shrimp seasoned with smoked paprika and herbs, charred golden corn kernels, fresh grape tomatoes halved showing their juicy interior, thinly sliced mini cucumbers with crisp edges, creamy avocado slices, chopped green onions, bright green cilantro leaves, and crisp romaine lettuce leaves arranged in layers, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Shrimp: Opt for large, fresh or thawed shrimp for the best texture that holds up well with blackening.
Smoked Paprika: Gives that deep smoky flavor essential to blackened seasoning.
Corn: Fresh is best here, but frozen works in a pinch; charring it adds natural sweetness.
Romaine Lettuce: Offers a crisp, sturdy base that won’t wilt under the dressing.
Grape Tomatoes: Their sweetness and juiciness create a nice contrast with the spicy shrimp.
Avocado: Adds creamy richness and balances the heat.
Cilantro: Fresh cilantro brightens the salad and is a star flavor in the dressing.
Lime Juice: Essential for that fresh, zesty kick in the dressing that wakes up all the flavors.
Olive and Avocado Oil: Provide healthy fats and help carry the flavors smoothly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to mix things up depending on what’s in my fridge or what I’m craving. This salad is friendly to customization, so don’t hesitate to get creative!

Variation: Sometimes I swap shrimp for blackened chicken breast strips when I want a more filling meal without losing that smoky character.
Veggie swaps: You can toss in roasted bell peppers or red onions for extra color and flavor pop.
Spice it up: If you like more heat, add a dash of cayenne to the dressing or sprinkle some sliced jalapeños on top.
Dressing tweak: For a creamier twist, blend in a spoonful of Greek yogurt or avocado to the cilantro lime dressing.

Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe

Step 1: Whip up the Cilantro Lime Dressing

Start by blending avocado oil, fresh lime juice, honey, red wine vinegar, garlic, coriander, cilantro, and a pinch of salt and pepper until silky smooth. This dressing is the salad’s bright heart, so make sure it’s well combined and taste for seasoning. I usually make it first so the flavors meld while I prep everything else.

Step 2: Season and Marinate the Shrimp

In a big bowl, toss the shrimp with smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, and a pinch of cayenne pepper. Drizzle with a little olive oil to help the spices stick. Letting the shrimp hang out in this mix for a few minutes really amps up the flavor.

Step 3: Char the Corn

Heat a tablespoon of olive oil on medium-high and add the corn kernels. Cook them, stirring occasionally, until they get those beautiful golden-brown char marks—about 10 to 15 minutes. If you’re lucky to have a grill handy, tossing the whole ears on there works wonders too. Charred corn adds a smoky sweetness that complements the shrimp so well.

Step 4: Cook the Shrimp

In the same skillet, add the remaining olive oil and once hot, add shrimp in a single layer. Cook for about 2 to 3 minutes per side until they turn opaque and have a beautiful blackened crust. Avoid overcrowding the pan so you get a good sear rather than steaming them. Alternatively, skewering and grilling shrimp is a great hands-off option.

Step 5: Assemble and Toss the Salad

In a large bowl, combine chopped romaine, charred corn, grape tomatoes, cucumber slices, avocado, green onions, and fresh cilantro. Add the shrimp on top and drizzle everything generously with the cilantro lime dressing. Toss gently to coat and serve immediately for the freshest bite.

Top Tip

I’ve made this Blackened Shrimp and Corn Salad Recipe so many times, and I’ve learned a few tricks that really make a difference between good and amazing. Here’s what helps me nail it every time:

Get the Pan Hot: A super hot skillet is key to getting that tasty blackened crust on shrimp without overcooking them.
Don’t Skip the Marinate: Even 10 minutes sitting in the spice mix lets the shrimp soak up big flavors.
Char the Corn Properly: Take your time to get a good char, it adds a smoky depth you can’t fake with raw corn.
Avo Ripeness Matters: Use ripe but firm avocados for creamy texture without turning mushy in the salad.

How to Serve Blackened Shrimp and Corn Salad Recipe

Blackened Shrimp Salad - Serving Suggestion

Garnishes

I usually add a sprinkle of extra chopped cilantro and a few lime wedges on the side—it keeps the salad lively and encourages everyone to add a fresh squeeze of citrus as they like. Sometimes a few thinly sliced radishes or a light dusting of smoked paprika on top amps up the presentation and adds crunch.

Side Dishes

This salad stands beautifully on its own but pairs wonderfully with a crusty slice of garlic bread or a simple quinoa pilaf if you want something heartier. I also love serving it alongside grilled veggies or a chilled white wine for an easy weeknight meal that feels celebratory.

Creative Ways to Present

For parties, I’ve assembled this salad in individual mason jars—layering lettuce, veggies, shrimp, and dressing on the side to keep things crisp until serving. It’s colorful, pretty, and everyone loves getting their own jar to dig into.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the shrimp and salad components separately to keep everything fresh. The shrimp stays tender longer in an airtight container in the fridge, and the salad will hold its crunch better if you add dressing just before serving.

Freezing

I don’t recommend freezing this salad assembled because the fresh veggies and avocado don’t thaw well. However, you can freeze extra blackened shrimp separately and reheat them quickly for future salads or wraps.

Reheating

For best results, gently reheat blackened shrimp in a hot skillet for just a couple minutes to preserve the texture and spice crust. Avoid the microwave if you want to keep that perfect slightly crispy edge.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat dry to help the seasoning stick and to get a good sear when cooking.

What’s the best way to char corn for the salad?

You can char corn on the grill for a smoky flavor, or cook kernels in a hot skillet with a little oil, stirring occasionally until golden and slightly browned.

Can I make the dressing ahead of time?

Yes! The cilantro lime dressing can be made up to 2 days ahead and kept refrigerated. Just give it a good shake or stir before using.

What should I serve with this salad for a full meal?

Pairs wonderfully with crusty bread, roasted or grilled vegetables, quinoa, or even alongside a light soup to make a satisfying meal.

Final Thoughts

I honestly can’t say enough good things about this Blackened Shrimp and Corn Salad Recipe — it’s become a staple in my recipe rotation because it feels both indulgent and fresh at the same time. Whether you’re feeding a crowd or just treating yourself, this salad is a delightful way to enjoy vibrant summer flavors with minimal effort. Give it a try—you’ll find it’s just as addictive as I do!