Spicy Shrimp Avocado Corn Salad

Serves: 4  |  Prep Time: 15 minutes  |  Cook Time: 8 minutes  |  Total: 23 minutes

Introduction

Shrimp Avocado Salad is the perfect balance of bold flavors, refreshing textures, and vibrant colors—ideal for warm days, light lunches, or quick weeknight meals. This Spicy Shrimp Avocado Corn Salad brings together juicy seasoned shrimp, creamy avocado, sweet charred corn, and crisp vegetables for a dish that tastes both fresh and deeply satisfying. What makes it special is the contrast between the spicy heat of the shrimp and the cool creaminess of the avocado. One quick tip before starting: lightly charring your corn and sautéing the shrimp on high heat enhances the smoky notes and gives your salad a restaurant-quality finish.

Ingredients

For the Salad

• 1 lb shrimp, peeled and deveined (450 g)
• 1 large avocado, diced
• 1 cup corn kernels, fresh or frozen (150 g)
• 1 cup cherry tomatoes, halved (150 g)
• ½ small red onion, finely diced (40 g)
• ¼ cup fresh cilantro, chopped (10 g)

For the Spicy Shrimp Marinade

• 1 tbsp olive oil (15 ml)
• 1 tsp smoked paprika (3 g)
• 1 tsp chili powder (3 g)
• ½ tsp garlic powder (2 g)
• ¼ tsp cayenne pepper (1 g)
• ½ tsp salt (3 g)
• ¼ tsp black pepper (1 g)

For the Dressing

• 3 tbsp lime juice (45 ml)
• 2 tbsp olive oil (30 ml)
• 1 tsp honey (7 g)
• 1 small garlic clove, minced
• ½ tsp cumin (2 g)
• Salt & pepper to taste

Step-by-Step Instructions

1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cayenne, salt, and black pepper. Mix until evenly coated. Let it marinate for 5 minutes while you prep the vegetables. This gives the shrimp a bold, spicy base flavor.
2. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and slightly charred. Avoid overcooking—they should be juicy and tender with a light crisp edge.
3. Char the Corn: In the same skillet, add the corn and cook for 3–4 minutes until it becomes golden and slightly smoky. This adds sweetness and depth to the salad. If using fresh corn, slice it off the cob first.
4. Prepare the Vegetables: Dice the avocado, halve the cherry tomatoes, and finely chop the red onion and cilantro. Keep the avocado chunky so it holds its shape in the salad.
5. Make the Dressing: Whisk together lime juice, olive oil, honey, minced garlic, cumin, and a pinch of salt and pepper. Taste and adjust—add more lime for brightness or honey for balance.
6. Assemble the Salad: In a large bowl, combine the shrimp, charred corn, tomatoes, onion, cilantro, and avocado. Pour the dressing over the top and gently toss to coat without mashing the avocado. Serve immediately for the freshest flavor.

FAQs

Q1: Can I make this salad ahead of time?

Yes, but for best texture, store the shrimp, vegetables, and dressing separately. Add the avocado and dressing just before serving to avoid browning and sogginess.

Q2: What can I substitute for shrimp?

You can use grilled chicken, salmon, or even tofu for a vegetarian version. Keep the same spicy seasoning for a similar flavor profile.

Q3: Can I make it less spicy?

Absolutely! Reduce or omit the cayenne pepper and chili powder. You can also add more honey to the dressing to balance the heat.

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