Description
A vibrant and flavorful Blackened Shrimp and Corn Salad featuring smoky spiced shrimp, charred corn, fresh vegetables, and a zesty cilantro lime dressing. Perfect for a light, healthy meal packed with bold tastes and bright colors.
Ingredients
Scale
Shrimp
- 1 lb uncooked large shrimp, peeled and deveined
- 2 Tbsp olive oil, divided
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp lemon zest
- 1/2 tsp salt
- Pinch of cayenne pepper
Salad
- 2 heads romaine lettuce (about 8 cups)
- 1 cup fresh or frozen corn (about 2 ears)
- 1 cup grape tomatoes, halved
- 2 mini cucumbers, thinly sliced
- 1 avocado, sliced
- 2 green onions, chopped
- 2 Tbsp cilantro, chopped + more for garnish
Cilantro Lime Dressing
- 1/4 cup avocado oil (or olive oil)
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 1 tsp red wine vinegar
- 1 clove garlic, minced
- 1/4 tsp ground coriander
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Make the Dressing: Combine all the ingredients for the cilantro lime dressing in a high-powered blender or food processor and blend until smooth. Set aside to let flavors meld.
- Prepare the Shrimp: In a large bowl, toss the shrimp with smoked paprika, garlic powder, oregano, dried thyme, onion powder, lemon zest, salt, and cayenne pepper until fully coated. Let the shrimp marinate while you prepare the corn.
- Char the Corn: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook for about 15 minutes, stirring occasionally, until the corn starts to brown and char. Alternatively, char corn ears on a grill. Remove from heat and set aside.
- Cook the Shrimp: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. When hot, add the shrimp in an even layer and cook for 3 minutes on each side until opaque and nicely colored. Remove the shrimp and set aside. Grilling shrimp on skewers is also an option for a smoky flavor.
- Assemble the Salad: In a large serving bowl, combine chopped romaine lettuce, charred corn, halved grape tomatoes, sliced cucumbers, avocado slices, green onions, and chopped cilantro. Drizzle the salad with the cilantro lime dressing and toss gently to combine. Garnish with additional cilantro. Serve immediately and enjoy!
Notes
- Use fresh corn during the summer season for the best flavor; frozen corn works well year-round.
- Adjust the cayenne pepper based on your spice preference, or omit for a milder salad.
- For a vegan version, substitute shrimp with grilled tofu or chickpeas and use maple syrup instead of honey in the dressing.
- If you don’t have a blender, whisk the dressing ingredients vigorously by hand until emulsified.
- Grilling corn and shrimp adds excellent smoky flavor but skillet cooking is convenient for indoor preparation.
- Leftover salad can be stored separately from dressing for up to 1 day in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 170 mg
