Imagine juicy, spicy shrimp sizzling with a smoky char alongside fresh, sweet corn, all tossed into a crisp, vibrant salad. This Blackened Shrimp and Corn Salad Recipe is exactly that kind of bright, bold dish that turns simple ingredients into a celebration on your plate. It's a perfect balance of flavors and textures that’s quick enough for a weeknight but special enough to impress your guests.

A large white bowl sits on a white marbled surface filled with a colorful salad. The bottom layer is green lettuce leaves topped with bright yellow corn kernels on two sides. On one side, there are light green cucumber slices, and on the other side, halved red cherry tomatoes. In the center, there is a pile of orange cooked shrimp, with avocado slices arranged neatly on one side of the shrimp. The entire dish is drizzled with a green sauce and sprinkled with black pepper. 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
How to Serve Blackened Shrimp and Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Shrimp and Corn Salad Recipe

Why You'll Love This Recipe

I remember the first time I made this blackened shrimp and corn salad—I was blown away by how the smoky spices on the shrimp paired perfectly with the sweetness of the corn and the zingy cilantro lime dressing. It’s one of those recipes that feels fancy but is surprisingly simple to pull together, making me love it even more.

Bold yet approachable flavors: The blackened seasoning brings smoky warmth without overwhelming the fresh salad ingredients.
Quick to prepare: You’ll have a wholesome meal on the table in about 30 minutes—perfect when you want something fast but satisfying.
Fresh and colorful: This salad bursts with fresh veggies and bright herbs that keep it light and appealing any time of year.
Endless versatility: You can customize the dressing or add your favorite crunchy toppings to make it your own.

A large white bowl filled with a colorful salad is placed on a white marbled surface. Inside the bowl, the first layer consists of green leafy lettuce covering the bottom. On top, there are neatly arranged sections of bright red cherry tomato halves, yellow corn kernels, sliced light green avocado, and sliced light green cucumber. In the center, there is a pile of seasoned shrimp with a slightly orange color. A woman’s hand is holding a spoon above the shrimp, drizzling a thick green sauce over the shrimp and vegetables. In the background, there are two clear glasses with water and a small bowl with more green sauce on the white marbled surface. The lighting is bright and natural, highlighting the fresh colors of the ingredients. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component of this salad plays an important role—spices that bring depth to the shrimp, fresh veggies adding crunch and brightness, and a zippy dressing tying everything together. Here’s a quick rundown of key ingredients and what makes them shine.

Flat lay of large peeled shrimp seasoned with smoked paprika and herbs, charred golden corn kernels, fresh grape tomatoes halved showing their juicy interior, thinly sliced mini cucumbers with crisp edges, creamy avocado slices, chopped green onions, bright green cilantro leaves, and crisp romaine lettuce leaves arranged in layers, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Large shrimp: Use peeled and deveined; shrimp cook quickly and soak up the blackened spices beautifully.
Smoked paprika: This is the star for that signature smoky flavor in the blackened seasoning.
Fresh or frozen corn: Adds sweet crunch—char it for extra flavor.
Romaine lettuce: A sturdy base that stays crisp even after tossing with dressing.
Grape tomatoes and mini cucumbers: Bring fresh juiciness and a cool, crisp bite.
Avocado: Creamy texture balances the spice and acidity perfectly.
Cilantro: Provides herbal brightness that lifts the whole salad.
Lime juice and honey: Tangy and sweet notes that make the dressing a refreshing finishing touch.

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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

One of my favorite things about this Blackened Shrimp and Corn Salad Recipe is how easy it is to tweak based on what you have in your kitchen or your mood that day. I often swap out herbs or add different textures to keep it fresh and exciting.

Variation: I once swapped out the romaine for baby spinach when I wanted a softer leaf, and it worked wonderfully for a change of pace.
Spice level: I like adding extra cayenne for a bit more kick, but you can dial it back to keep it mild for kids or spice-sensitive friends.
Protein swaps: If shrimp’s not your thing, blackened chicken or even tofu seasoned the same way makes a great substitute.
Dressing switches: Sometimes I toss in a splash of mango juice or swap honey for agave for a different sweet twist in the dressing.

Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe

Step 1: Whip up that dreamy cilantro lime dressing

I blend all the dressing ingredients—avocado oil, lime juice, honey, red wine vinegar, garlic, coriander, cilantro, salt, and pepper—into a smooth, fragrant sauce. Setting it aside lets those flavors meld while I prepare everything else.

Step 2: Coat the shrimp in blackened magic

Mix smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, and cayenne in a bowl, then toss your shrimp in with a tablespoon of olive oil to get every piece nicely coated. Letting it marinate while you prep the corn gives the spices time to penetrate the shrimp.

Step 3: Char the corn to smoky perfection

Heat a tablespoon of olive oil in a skillet on medium-high, then add the corn, stirring occasionally until it’s lightly charred, around 10-15 minutes. This step adds a subtle smoky sweetness that’s so worth the time. Pro tip: you can also grill the corn for an outdoor touch.

Step 4: Sear the shrimp until they snap with flavor

In the same skillet, add the remaining oil and cook your shrimp in a hot, even layer for 2-3 minutes per side. You want them opaque and perfectly charred without overcooking—they’ll firm up quickly, so watch closely. Alternatively, skewered shrimp on the grill work great, too.

Step 5: Toss and enjoy!

Combine chopped romaine, charred corn, halved grape tomatoes, thinly sliced mini cucumbers, sliced avocado, green onions, and cilantro in a big bowl. Drizzle with your cilantro lime dressing, toss gently, then top with the blackened shrimp. Serve immediately, and watch this crowd-pleaser disappear fast.

Top Tip

I’ve learned a few tricks over time that really bring this Blackened Shrimp and Corn Salad Recipe to life, ensuring consistent, delicious results every time you make it.

Preheat your skillet well: A hot skillet guarantees a nice sear and those beautiful blackened crust bits on the shrimp.
Don’t overcrowd the pan: This prevents steaming and keeps your shrimp nicely crisp on the outside.
Char the corn slowly: Rushing this step means missing out on the deep flavor that makes the salad extra special.
Dress just before serving: Tossing the salad too early can wilt the greens, so keep your ingredients ready and add dressing last.

How to Serve Blackened Shrimp and Corn Salad Recipe

Garnishes

I’m all about fresh cilantro sprinkled on top for that finishing herbal note, plus a squeeze of extra lime juice for brightness. Sometimes, I also add a pinch of flaky sea salt right before serving to make the flavors pop gorgeously.

Side Dishes

This salad stands strong on its own, but I often pair it with crusty bread or warm tortillas for scooping. For a heartier meal, a side of roasted sweet potatoes or a cool avocado crema makes a lovely complement.

Creative Ways to Present

For a special occasion, I’ve served this salad in hollowed-out avocado halves or stacked it in layers in a clear glass trifle bowl to show off all the vibrant colors—both big hits at parties!

Make Ahead and Storage

Storing Leftovers

I keep leftover shrimp separate from the salad greens to avoid them getting soggy. Stored in airtight containers in the fridge, the shrimp stay juicy and flavorful for 1-2 days, and the salad stays crisp if you add dressing just before eating.

Freezing

I don’t recommend freezing the full salad because the fresh veggies and dressing don’t freeze well, but if you want to prep shrimp ahead, you can freeze uncooked shrimp already coated in the blackened seasoning—perfect for a quick dinner later!

Reheating

When reheating leftover shrimp, I gently warm them in a skillet over medium heat just until they’re heated through to preserve their texture. Avoid the microwave when possible, as it can toughen the shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work perfectly—just thaw them completely and pat dry before seasoning to ensure the spices stick and you don’t end up with watery shrimp.

What if I don’t have a grill or skillet for charring corn?

No worries! You can char corn directly over an open gas flame or even roast it in a hot oven, turning occasionally, until it’s nicely browned. Alternatively, caramelize corn in a pan with a little oil for a similar effect.

How spicy is the blackened seasoning?

You can control the spice level easily by adjusting or omitting the cayenne pepper in the seasoning—start mild and add more after tasting the shrimp if you like it hotter.

Can I make this salad vegan?

Definitely! Swap the shrimp for grilled tofu or tempeh cubes seasoned with the same blackened spices, and use your favorite vegan honey substitute in the dressing to keep it plant-based and delicious.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe holds a special place in my weeknight meal rotation because it’s genuinely satisfying without a ton of fuss. The smoky, vibrant flavors always bring a smile to the table, and the colorful salad feels like a celebration—even on an ordinary day. I hope you give it a try and enjoy every bite as much as I do!