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Blackened Shrimp and Corn Salad

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4

Calories: Approximately 340 calories per serving

Ingredients

For the Blackened Shrimp

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon salt

For the Salad

  • 2 cups sweet corn kernels (fresh, grilled, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1 red bell pepper, diced
  • ½ red onion, finely sliced
  • 1 cucumber, diced
  • ¼ cup chopped fresh cilantro
  • 2 cups chopped romaine lettuce or mixed greens

Lime Dressing

  • 3 tablespoons olive oil
  • Juice of 2 fresh limes
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt to taste
  • Black pepper to taste

Kitchen Equipment

  • Large mixing bowl
  • Cast-iron skillet or non-stick frying pan
  • Small bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Salad serving bowl

Instructions

Step 1: Prepare the Shrimp

Pat the shrimp dry using paper towels. Removing excess moisture helps create a beautiful blackened crust during cooking.

Place the shrimp into a bowl and drizzle with olive oil.

Add smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.

Mix thoroughly until every shrimp is evenly coated with the seasoning.

Allow the shrimp to marinate for about 10 minutes while preparing the vegetables.

Step 2: Prepare the Vegetables

Wash and dry all vegetables thoroughly.

Dice the cucumber, avocado, and bell pepper.

Slice the onion thinly.

Cut the cherry tomatoes in half.

Chop the cilantro.

If using fresh corn, grill or boil it until tender before removing the kernels.

Place all vegetables into a large salad bowl.

Step 3: Make the Dressing

In a small bowl combine:

  • Olive oil
  • Fresh lime juice
  • Honey
  • Dijon mustard
  • Minced garlic
  • Salt
  • Black pepper

Whisk until smooth and slightly creamy.

Taste and adjust seasoning if needed.

Step 4: Cook the Shrimp

Heat a large skillet over medium-high heat.

Add a small drizzle of olive oil.

Place shrimp in a single layer.

Cook for 2–3 minutes per side until they become pink with slightly blackened edges.

Avoid overcooking because shrimp become rubbery very quickly.

Transfer cooked shrimp to a plate and allow them to cool for about 5 minutes.

Step 5: Assemble the Salad

Add the cooled shrimp to the bowl with the vegetables.

Pour the dressing evenly over the salad.

Gently toss everything together until coated.

Top with diced avocado and chopped cilantro.

Serve immediately.

Cooking Tips

  • Fresh shrimp provides the best flavor.
  • Frozen shrimp works well after thawing completely.
  • Grilled corn adds delicious smoky sweetness.
  • For extra spice, add sliced jalapeños.
  • Chill the vegetables before assembling for an extra refreshing salad.
  • Add avocado just before serving to prevent browning.
  • Don’t overcrowd the pan when cooking shrimp.

Recipe Variations

Low-Carb Version

Skip the corn and replace it with extra cucumber and avocado.

Keto Version

Use a sugar-free sweetener instead of honey.

Mexican Style

Add black beans, queso fresco, and tortilla strips.

Mediterranean Version

Include feta cheese, olives, and parsley.

Tropical Version

Mix in diced mango or pineapple for natural sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keep the avocado separate if preparing ahead.

Do not freeze the assembled salad.

The shrimp alone can be frozen for up to 2 months.

Serving Suggestions

This salad pairs wonderfully with:

  • Grilled garlic bread
  • Cilantro lime rice
  • Quinoa
  • Tortilla chips
  • Roasted potatoes
  • Grilled vegetables
  • Fresh watermelon
  • Lemon iced tea

Nutritional Information (Per Serving)

  • Calories: 340 kcal
  • Protein: 28 g
  • Carbohydrates: 18 g
  • Fat: 18 g
  • Saturated Fat: 3 g
  • Fiber: 6 g
  • Sugar: 8 g
  • Cholesterol: 190 mg
  • Sodium: 720 mg
  • Potassium: 760 mg
  • Vitamin A: 22% DV
  • Vitamin C: 85% DV
  • Calcium: 8% DV
  • Iron: 15% DV

Nutrition values are estimates and may vary depending on the specific ingredients and brands used.

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