Name: Blackened Shrimp and Corn Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 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; 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

Nothing beats the vibrant flavors of fresh seafood paired with crisp veggies on a warm day. This Blackened Shrimp and Corn Salad Recipe is exactly that—a smoky, spicy shrimp experience mingling with sweet corn and tangy cilantro lime dressing that wakes up your taste buds in the best way.

A large white bowl filled with a colorful layered salad placed on a white marbled surface. The bottom layer is fresh green lettuce leaves covering the bowl. On top of the lettuce, there are sections of bright yellow corn kernels, sliced pale green cucumbers, and halved red cherry tomatoes placed around the bowl. In the center, there is a pile of cooked orange shrimp with slightly charred edges, topped with a light green creamy dressing drizzled over the shrimp and vegetables. On top of the shrimp and near the center, there are slices of ripe avocado with a smooth green texture, also drizzled with the dressing. Chopped green herbs, possibly cilantro, are scattered throughout the salad, adding a fresh touch. 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

I've made this salad countless times for summer lunches and casual dinners because it just hits the perfect balance of smoky, fresh, and bright. And trust me, once you try this Blackened Shrimp and Corn Salad Recipe, you'll find yourself craving it again and again.

Bold Flavors: The blackened seasoning on the shrimp gives a delightful kick that’s smoky and a little spicy, which I find irresistible.
Freshness in Every Bite: Sweet charred corn combined with crisp romaine and juicy tomatoes keeps the salad light and refreshing.
Easy to Customize: Whether you prefer grilling your shrimp or sautéing, or adding extra veggies, this recipe adapts wonderfully.
Quick to Make: In just about 30 minutes, you’ll have a vibrant, crowd-pleasing meal that’s perfect for busy weeknights.

In a white bowl on a white marbled surface with a pink cloth under it, there is a colorful layered salad. The bottom layer is green leafy lettuce, topped with sections of yellow corn kernels, red cherry tomato halves, and green cucumber slices arranged around the bowl. In the center, there are seasoned cooked shrimp with an orange-red color. On top of the shrimp and vegetables, there are slices of light green avocado and a sprinkle of fresh chopped herbs. A woman's hand holds a spoon pouring a green creamy dressing over the shrimp and salad. In the background, there are two clear glasses with water. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because every ingredient has a role in building layers of flavor and texture—smoky shrimp meets sweet corn, creamy avocado, and a fresh cilantro lime dressing that pulls it all together perfectly. When picking out your ingredients, fresh or frozen corn works great depending on your season and availability.

Flat lay of large blackened shrimp with a deep reddish spice coating, bright yellow charred corn kernels, halved vibrant red grape tomatoes, thinly sliced light green mini cucumbers, creamy sliced avocado, fresh chopped green onions, bright green cilantro leaves scattered around, and crisp romaine lettuce leaves with a fresh, leafy texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Shrimp: Large, peeled, and deveined shrimp soak up the blackened spices beautifully and cook up quickly.
Smoked Paprika: This is the star of the seasoning mix, offering that smoky, earthy flavor with a kiss of color.
Fresh or Frozen Corn: Adds sweetness and crunch; charring it enhances the flavor amazingly.
Romaine Lettuce: Crisp and sturdy, it holds up well against the dressing and shrimp.
Avocado: Its creaminess balances the spice of the shrimp and bright dressing.
Cilantro and Lime: These brighten the salad and add zing to every forkful.
Honey: Just a touch in the dressing to mellow the acidity and spice.
Garlic & Spices: Garlic powder, oregano, thyme, onion powder, and coriander layer in complexity.

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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 tweaking this Blackened Shrimp and Corn Salad Recipe depending on what I have handy. Sometimes, I swap in kale or spinach for the lettuce, or add some fresh jalapeño for an extra spicy touch. Personalizing this salad makes it yours and keeps it exciting every time you make it.

Variation: Adding black beans gives the salad a heartier boost, perfect if you want something more filling on busy days.
Dietary Modification: For a dairy-free option, the dressing is naturally free of dairy, making this a great go-to gluten-free and paleo-friendly meal.
Seasonal Swap: In winter, I swap fresh corn for roasted frozen corn and sometimes add grilled bell peppers to keep things cozy.

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

Step 1: Whip Up The Cilantro Lime Dressing

I start by blending avocado oil, fresh lime juice, honey, red wine vinegar, garlic, coriander, and plenty of cilantro until silky smooth. Making the dressing ahead lets those fresh flavors really marry, and it’s super handy to have waiting for when the salad goes together.

Step 2: Season and Marinate The Shrimp

Next, toss your shrimp with the blackened seasoning mix. I like to let mine sit for 10 minutes or so to soak up all those warm spices—it’s like a flavor party waiting to happen.

Step 3: Char The Corn For Sweet Smokiness

Heat a tablespoon of olive oil and add the corn for about 10-15 minutes, stirring occasionally, until it develops delightful golden brown spots. This step adds a smoky sweetness that really elevates the salad. If you're grilling, direct flame works beautifully too.

Step 4: Cook The Shrimp Just Right

Using the same skillet, heat the remaining olive oil and sear the shrimp in one even layer. About 2-3 minutes each side until they turn opaque and develop a crusty blackened coating. Don’t overcrowd the pan to ensure a good sear. Overcooking shrinks them and makes them rubbery, so watch closely!

Step 5: Toss It All Together

Layer your romaine, sliced cucumbers, halved grape tomatoes, avocado slices, green onions, and chopped cilantro in a big bowl. Then add your shrimp and charred corn, topped with that luscious cilantro lime dressing. Toss gently and serve immediately — this salad shines fresh.

Top Tip

Through my experience cooking this salad, a few simple tricks make a big difference in flavor and texture. I’m happy to share the secrets that make this dish a standout every time.

Season Generously: Don’t shy away from the blackened spice mix—it’s meant to pack a punch, but balancing it with avocado and lime keeps things smooth.
Don’t Overcook Shrimp: Remember shrimp cook fast; once they curl and turn pinkish, you’re good to go.
Char Corn Well: The little browned bits add smokiness and sweetness that make this salad special.
Add Avocado Last: To avoid browning, add avocado right before serving.

How to Serve Blackened Shrimp and Corn Salad Recipe

Blackened Shrimp Salad - Serving Suggestion

Garnishes

I always finish this salad with a sprinkle of freshly chopped cilantro and a few lime wedges on the side. Sometimes I throw on a little crumbled queso fresco or feta for extra creaminess, but the fresh herbs and lime really make all the flavors pop for me.

Side Dishes

This salad stands well on its own, but I love pairing it with crispy garlic bread or a light quinoa dish to round out the meal. It also plays nicely alongside grilled veggies or simple roasted potatoes if you want to beef up your dinner.

Creative Ways to Present

For parties, I’ve served this salad in individual mason jars layered beautifully by color—shrimp on top, then corn, veggies, and lettuce at the bottom, dressing on the side. It’s stunning and super practical for casual entertaining!

Make Ahead and Storage

Storing Leftovers

Leftover shrimp and salad keep best when stored separately. I pop the shrimp in an airtight container and the salad without avocado waits in the fridge separately. Add the avocado fresh at serving time to keep it bright and green.

Freezing

I don’t recommend freezing the full salad because fresh veggies and avocado don’t thaw well, but you can freeze leftover cooked shrimp seasoned with blackened spices. Thaw and reheat gently for quick future meals.

Reheating

To reheat blackened shrimp, a quick toss in a hot skillet over medium heat keeps them juicy without drying out. Avoid the microwave which can rubberize delicate seafood. Add the shrimp back to fresh salad ingredients for a quick, tasty meal.

Frequently Asked Questions:

Can I use frozen shrimp for this Blackened Shrimp and Corn Salad Recipe?

Absolutely! Frozen shrimp works great and can be thawed overnight in the fridge or quickly in cold water. Make sure to pat dry before seasoning to get that perfect sear.

What can I substitute if I don’t have avocado oil for the dressing?

Olive oil is a perfect substitute for avocado oil in the dressing. It still provides a smooth base and complements the lime and cilantro beautifully.

Can I grill the shrimp and corn instead of using a skillet?

Definitely! Grilling adds wonderful smoky flavor and works especially well in the summertime. Just keep an eye on cooking times to avoid overcooking shrimp.

How long does this Blackened Shrimp and Corn Salad Recipe keep in the fridge?

When stored properly—with shrimp and salad ingredients separate—it lasts about 2 days in the fridge. Add avocado fresh to keep the salad looking and tasting its best.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe holds a special place in my kitchen rotation because it’s fresh, flavorful, and always a crowd-pleaser. It’s simple enough for an everyday meal but impressive enough to serve when friends drop by. Give it a whirl, and I bet it’ll become one of your go-to dishes too.