Description
This vibrant Blackened Shrimp and Corn Salad features perfectly seasoned shrimp with a smoky blackened spice blend, charred corn, fresh vegetables, and a zesty cilantro lime dressing. It's a colorful, light, and flavorful dish perfect for a quick lunch or a refreshing 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, stirring occasionally, until the corn starts to brown and develop a charred flavor. Alternatively, you can char ears of corn on the grill. Remove corn and set aside.
- Cook the shrimp: In the same skillet, heat the other tablespoon of olive oil over medium-high heat. Once oil is hot, add the shrimp in an even layer and cook about 3 minutes on each side until shrimp are opaque and nicely colored. Remove shrimp and set aside. Grilling shrimp on skewers is also an option for cooking.
- Assemble the salad: In a large serving bowl, combine romaine lettuce, charred corn, grape tomatoes, cucumber slices, avocado, green onions, and chopped cilantro. Drizzle the cilantro lime dressing over the salad and toss gently to coat. Garnish with additional cilantro if desired. Serve immediately and enjoy!
Notes
- For extra heat, increase the cayenne pepper in the shrimp seasoning.
- If fresh corn is not available, frozen corn works well and can be thawed before charring.
- To make this recipe gluten free, ensure all seasoning ingredients and condiments are certified gluten free.
- Grilling the shrimp and corn outside on skewers adds a smoky flavor that enhances the dish.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- For a dairy-free version, omit honey or substitute with agave syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 180 mg
