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This Blackened Shrimp and Corn Salad is the perfect summer salad that is flavorful, filling and easily comes together in under 30 minutes! The cilantro lime dressing ties it all together with a bright, zesty finish!
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5 from 2 votes

Blackened Shrimp and Corn Salad

This Blackened Shrimp and Corn Salad is the perfect summer salad that is flavorful, filling and easily comes together in under 30 minutes! The cilantro lime dressing ties it all together with a bright, zesty finish!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: Blackened Shrimp and Corn Salad
Servings: 4

Ingredients

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 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 corn and cook for about 10 to 15 minutes, until corn starts to brown. You can also char ears of corn on the grill. Remove corn and set aside.
  • Cook the shrimp. In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once the oil is nice and hot, add the shrimp and cook in an even layer, about 2 to 3 minutes on each side, until shrimp are opaque with a nice color. Remove shrimp and set aside. You could also grill the shrimp on skewers.
  • Assemble the salad. To make the salad, assemble all the ingredients in a large serving bowl and drizzle with the cilantro lime dressing. Serve and enjoy!

Nutrition

Serving: 1/4th of recipe | Calories: 392kcal | Carbohydrates: 19.1g | Protein: 27.5g | Fat: 24.2g | Saturated Fat: 3.7g | Cholesterol: 221mg | Sodium: 426.4mg | Fiber: 5.9g | Sugar: 6.6g