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
Scale
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
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
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 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
