There's something simply irresistible about the smoky, spicy bite of blackened shrimp paired with the sweetness of fresh corn and crisp greens. This Blackened Shrimp and Corn Salad Recipe is one of my favorite go-to meals when I want something vibrant, fresh, and bursting with flavor all at once.
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Why You'll Love This Recipe
I can’t say enough about how well the flavors in this Blackened Shrimp and Corn Salad Recipe come together—smoky, spicy, tangy, and fresh all at once. Plus, it’s super easy to put together, even if you’re juggling a busy schedule.
- Bold, balanced flavors: The blackened shrimp bring smoky heat that perfectly complements the sweetness of the charred corn and the brightness of the cilantro lime dressing.
- Quick and simple prep: You’ll have this salad on the table in about 30 minutes, making it perfect for weeknights or casual weekend lunches.
- Fresh and wholesome: Loaded with fresh veggies and herbs, this salad feels light but filling—ideal when you want something healthy without skimping on taste.
- Versatile for any occasion: Whether you’re serving it at a cookout or your next dinner party, it’s a crowd-pleaser that’s easy to customize to your taste.
Ingredients & Why They Work
Every ingredient in this Blackened Shrimp and Corn Salad Recipe has a purpose—juicy shrimp get a smoky punch, fresh corn adds a sweet crunch, and the creamy avocado cools things down. Here’s a quick rundown on what I recommend picking up and why.
- Large shrimp: Peeled and deveined shrimp cook quickly and carry the blackened seasoning beautifully; fresh or thawed frozen work fine.
- Smoked paprika and spices: These spices bring that authentic blackened flavor with a mild heat and zesty aroma.
- Romaine lettuce: Crisp and sturdy, it holds up well under the dressing and adds nice texture contrast.
- Fresh or frozen corn: Charred corn adds sweetness and a slight smokiness—fresh is best, but frozen works in a pinch.
- Grape tomatoes and cucumbers: Brighten up the salad with bursts of freshness and crunch.
- Avocado: Creamy slices mellow the spice and bring richness.
- Green onions and cilantro: Herbaceous notes that tie the salad together and enhance the dressing.
- Avocado oil and lime: For the dressing, avocado oil gives a smooth base, while lime juice adds just the right tang to balance everything.
Make It Your Way
I love tweaking this Blackened Shrimp and Corn Salad Recipe depending on what’s in season or what mood I’m in. Feel free to play around with the heat level or swap ingredients to suit your style—this recipe is a great canvas!
- Variation: I sometimes swap romaine for kale or mix in some arugula for a peppery edge. It changes the salad vibe but keeps that freshness intact.
- Dietary tweaks: For a gluten-free option, ensure your spices are certified gluten-free; for dairy lovers, this salad is naturally free of dairy, so no worries there.
- Seasonal swaps: In summer, toss in grilled peaches or plums; in colder months, roasted sweet potatoes add warmth and earthiness.
- Heat adjustment: Don’t love spicy? Cut back on the cayenne or remove it altogether, and you’ll still have fantastic flavor.
Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe
Step 1: Whip Up that Cilantro Lime Dressing
Start off by blending the avocado oil, fresh lime juice, honey, red wine vinegar, minced garlic, ground coriander, chopped cilantro, salt, and pepper until smooth. This dressing is such a game-changer, bringing a bright, herbal zing that coats the salad perfectly. I like making it first so it can chill in the fridge while I cook everything else.
Step 2: Season and Marinate the Shrimp
In a large bowl, toss your peeled shrimp with olive oil and all the spices for the blackened seasoning. Let them sit for about 10 minutes—this quick marinade lets the flavors sink in and helps the shrimp get that beautiful char when cooked.
Step 3: Char the Corn
Heat one tablespoon of olive oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, for 10 to 15 minutes until you see lovely brown spots. If you have a grill handy, you can definitely get some extra smokiness there! Either way, this step adds a touch of caramelized sweetness that makes the salad pop.
Step 4: Blacken the Shrimp
Using the same skillet, add the other tablespoon of olive oil and get it hot—this is key for blackening. Add the shrimp in an even layer and cook 2 to 3 minutes per side. The shrimp should be opaque with a great smoky crust. Don’t overcrowd the pan; cook them in batches if needed so they sear nicely instead of steaming.
Step 5: Assemble and Toss the Salad
In a large bowl, combine chopped romaine, charred corn, halved grape tomatoes, sliced cucumbers, avocado, green onions, and chopped cilantro. Drizzle your cilantro lime dressing over everything and toss gently so each bite is bursting with flavor. Serve immediately and enjoy the magical medley of textures and tastes!
Top Tip
After making this Blackened Shrimp and Corn Salad Recipe a handful of times, I've discovered a few little secrets that really elevate the final dish. They help you avoid common pitfalls and get you the best results every time.
Creative Ways to Present
For a party, I like to present the salad in individual mason jars or build mini salad boats using butter lettuce cups. It not only looks gorgeous but also makes it easy for guests to grab and go.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, but I usually keep the shrimp and salad separate from the dressing to prevent sogginess. When ready to eat, I toss everything together for fresh flavors.
Freezing
I don’t recommend freezing the assembled salad because of the fresh veggies and dressing, but you can freeze the blackened shrimp separately and thaw them gently when you want a quick meal fix.
Reheating
To reheat the shrimp, a quick sauté in a hot pan or a few minutes under the broiler works best to preserve that crispy blackened crust. Avoid microwaving, as it can make them rubbery.
Frequently Asked Questions:
Yes! Frozen shrimp works well as long as you thaw them completely and pat them dry before seasoning to get that perfect blackened crust.
You can absolutely use frozen corn—just make sure to thaw and drain it well before charring in the pan to avoid excess moisture.
This recipe has a moderate level of heat from cayenne pepper and smoked paprika, but you can adjust the spice to your liking by reducing or skipping the cayenne altogether.
Absolutely! The cilantro lime dressing can be made up to 3 days in advance and stored in the fridge in a sealed container. Just give it a good shake or stir before using.
Final Thoughts
This Blackened Shrimp and Corn Salad Recipe holds a special place in my heart because it’s everything I want in a meal—nutritious, quick, and bursting with bold flavors. I hope you’ll give it a try and enjoy all the layers of smoky, sweet, and fresh goodness as much as I do. Trust me, once you’ve made it, it’ll become your new favorite go-to salad too!
Print
Blackened Shrimp and Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Blackened Shrimp and Corn Salad is a vibrant and flavorful dish featuring perfectly seasoned shrimp, charred corn, fresh vegetables, and a zesty cilantro lime dressing. It's a colorful and healthy meal perfect for a light lunch or dinner.
Ingredients
Shrimp
- 1 lb uncooked large shrimp, peeled and deveined
- 2 tablespoon olive oil, divided
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon lemon zest
- ½ teaspoon 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 tablespoon cilantro, chopped + more for garnish
Cilantro Lime Dressing
- ¼ cup avocado oil (or olive oil)
- 2 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon ground coriander
- ¼ 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 the corn and cook for about 15 minutes until it starts to brown, stirring occasionally. Alternatively, char the ears of corn on the grill for a smoky flavor. Remove corn and set aside.
- Cook the shrimp: In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the shrimp in an even layer and cook for 3 minutes on each side until opaque and nicely colored. Remove shrimp and set aside. Shrimp can also be grilled on skewers if preferred.
- Assemble the salad: In a large serving bowl, combine the romaine lettuce, charred corn, grape tomatoes, sliced cucumbers, avocado, green onions, and chopped cilantro. Drizzle with the cilantro lime dressing and toss gently to combine. Garnish with additional cilantro and serve immediately.
Notes
- For extra smoky flavor, grill the corn and shrimp instead of using the skillet.
- You can substitute frozen corn with canned corn if fresh is unavailable, just drain well before use.
- Adjust the cayenne pepper amount to moderate the spiciness of the shrimp seasoning.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- For a dairy-free version, omit honey or substitute with maple syrup if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 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: 30 g
- Cholesterol: 180 mg
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