Description
A vibrant and flavorful Blackened Shrimp and Corn Salad featuring perfectly seasoned shrimp, charred corn, fresh vegetables, and a zesty cilantro lime dressing. This salad combines smoky, spicy shrimp with crisp romaine, juicy tomatoes, cucumbers, and creamy avocado for a refreshing and satisfying meal.
Ingredients
Scale
For the 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
For the 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
For the 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.
- Prepare the shrimp: In a large bowl, toss together the shrimp with the blackened seasoning (smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, cayenne pepper) until fully coated. Let the shrimp marinate while you char the corn.
- Char the corn: Heat one 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 develop charred spots. Remove the corn and set aside. Alternatively, you can char the ears of corn on a grill.
- Cook the shrimp: In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, add the shrimp in an even layer and cook for 3 minutes on each side, until the shrimp turn opaque and develop a nice blackened color. Remove from heat and set aside. Grilling shrimp on skewers is also an option.
- Assemble the salad: In a large serving bowl, combine chopped romaine lettuce, charred corn, halved grape tomatoes, sliced mini cucumbers, sliced avocado, chopped green onions, and chopped cilantro. Drizzle with the prepared cilantro lime dressing and toss gently to coat. Garnish with additional cilantro, serve immediately, and enjoy!
Notes
- For extra smoky flavor, grill both the shrimp and corn instead of using a skillet.
- If fresh corn is unavailable, frozen corn works well and can be thawed before charring.
- Adjust the cayenne pepper according to your preferred heat level.
- To make the salad in advance, keep the dressing separate and add just before serving to prevent sogginess.
- For a dairy-free option, ensure honey is replaced with agave or maple syrup if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 180 mg
