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

Yes! Frozen shrimp works well as long as you thaw them completely and pat them dry before seasoning to get that perfect blackened crust.

What if I don’t have access to fresh corn?

You can absolutely use frozen corn—just make sure to thaw and drain it well before charring in the pan to avoid excess moisture.

How spicy is this Blackened Shrimp and Corn Salad Recipe?

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.

Can I make the dressing ahead of time?

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.

Blackened Shrimp Salad: Spicy & Flavorful Fresh Meal

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

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.

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

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.

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

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.

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

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.

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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’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.

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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