This Shrimp And Corn Salad combines juicy shrimp, sweet corn, cherry tomatoes, red onion, creamy avocado, and a homemade lime vinaigrette. Ready in under 25 minutes, this easy recipe features fresh, bold flavors inspired by Mexican street-style salads.
A Quick Look at the Recipe
- What it is: A fresh shrimp and corn salad with avocado, tomatoes, cilantro, and a zesty lime vinaigrette.
- Time & Yield: Ready in 25 minutes and serves 4 people.
- Taste & Texture: Bright, fresh, and zesty with a perfect balance of sweet, savory, and crisp textures.
- Heat Level: 🌶 With a gentle kick, but easily customizable.
- How To Make: Season and cook the shrimp, prepare the corn, whisk the lime vinaigrette, then toss everything together and chill or serve immediately.
Hello, when summer arrives, one of the things I look forward to most is a fresh vegetable salad with a bright dressing and a simple protein, especially with spiced shrimp.
This shrimp and corn summer salad is one of my favorites because it is easy to prepare ahead of time and perfectly served chilled. I like to cook the shrimp in advance, refrigerate them, and toss them with the fresh vegetables when I'm ready for lunch.
While the ingredients are simple, every bite brings together a wonderful mix of textures and flavors. The bold citrus vinaigrette adds a bright, zesty taste with no heavy mayo, plus you can easily adjust the heat to suit your preference.
Best of all, the preparation is quick and stress-free, and you can enjoy a refreshing summer salad as a BBQ side dish or as a quick dinner.
Ingredients & Substitutions
- Shrimp: I used small shrimp (perfect for bite-sized portions), but you can substitute with medium, large, or tiger shrimp; simply slice them into smaller pieces before tossing them into the salad.
- Corn: I used frozen corn kernels. If you're using fresh sweet corn, you can add it raw, blanched, or grilled. See below for more tips for preparing the corn kernels.
- Veggies: I have used a combination of avocado, tomatoes, and red onions(or use green onions). You can substitute or add other vegetables such as cucumbers, bell peppers, or radishes.
- Fresh Herbs: I used cilantro because it pairs beautifully with the lime vinaigrette and complements the Mexican-inspired flavors of this salad. My other favorite choices are mint, parsley, or chopped basil.
- Our Homemade Lime Vinaigrette: I have used a combination of olive oil, fresh lime juice, honey, and fresh garlic.
- For heat, I have added red pepper flakes and ground black pepper. You can also use cayenne pepper or finely minced jalapeños for an extra kick of flavor.
How To Make Shrimp And Corn Salad
- Step 1. Pat the shrimp dry with a paper towel and season with paprika, garlic powder, salt, and black pepper. Heat olive oil in a skillet over medium heat, and cook the it for 2 to 3 minutes, until pink, opaque, and curled into a loose C shape. Let cool.
- Step 2. Prepare the corn by thawing it, then boil it for 2 to 3 minutes until heated through. Drain well and let it cool before adding it to the salad.
- Step 3. Make the vinaigrette by whisking together lime juice, olive oil, honey, garlic, red pepper flakes, and salt in a small bowl until well combined.
- Step 4. In a large salad bowl, combine corn, shrimp, avocado, cherry tomatoes, onion, and cilantro. Drizzle with the vinaigrette, gently toss to coat, and serve immediately or chill for 15 to 20 minutes for the best flavor.
♨️How To Adjust The Heat Level
This shrimp and corn salad has a gentle kick from red pepper flakes and ground black pepper.
- For mild heat: If you prefer a milder version, simply leave out the red pepper flakes.
- For medium heat: Add finely chopped jalapeño along with the seasonings. You can also add a few dashes of your favorite hot sauce, such as Tabasco or Sriracha.
- For extra heat: Add half or a whole freshly diced serrano pepper, depending on your spice preference. You can also add chipotle peppers in adobo sauce for a smoky chipotle flavor.
Storage & Meal Prep Ideas
- To store: Store the salad in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this salad it can lose its texture after thawing.
- For serving: This shrimp and corn salad is best enjoyed chilled. If you prefer warm shrimp, gently reheat them in a skillet over medium-low heat for 1 to 2 minutes before adding them to the salad.
- For meal prep: Prepare the shrimp, vegetables (except avocado), and lime vinaigrette ahead of time and store them separately in individual airtight containers. Give the vinaigrette a quick whisk before tossing everything together when you are ready to eat.
- For leftovers: Use the leftover salad as a taco filling or serve it in fresh lettuce wraps for an easy next-day meal.
How to Choose the Shrimp for the Salad
- Choose: Small shrimp are perfect for this shrimp and corn salad because they are bite-sized (if you are using medium or large shrimp, chop them into smaller pieces).
- Type and preparation: Feel free to use fresh or frozen, tail-on or tail-off. But make sure it's peeled, deveined, and cleaned.
- Thaw: If using frozen shrimp, thaw them completely, drain well, and pat them dry with a kitchen towel.
How to Prepare Corn for Salad
- Fresh Raw Corn: Raw ears of corn add a fresh crunch and natural sweetness. Remove the husk and silk, then use a corn stripper or a sharp chef's knife to carefully remove the kernels from the cob. You can blanch or grill it.
- Frozen corn: Thaw it, boil for 2 to 3 minutes until heated through, drain well, and let it cool before adding it to the salad.
- Canned corn: Drain and rinse the corn well, then pat it dry before adding it to the salad to prevent extra liquid.
Frequently Asked Questions
Can I use cooked shrimp?
Absolutely! Cooked shrimp work perfectly in this recipe. Just make sure they are chilled before tossing them with the salad.
Can I add cheese to this recipe?
Absolutely! Crumbled cotija, feta, or queso fresco are all great additions and pair wonderfully with the fresh lime vinaigrette.
How can I customize this shrimp and corn salad?
This salad is easy to adapt with different flavors and ingredients. Try adding black beans and crumbled cotija cheese, feta, or queso fresco for a Mexican-style version; or cumin and chili powder for a smoky Southwest-style flavor. Try making the Cajun-flavored shrimp salad.
📖 Recipe
Summer Shrimp And Corn Salad with Zesty Lime Vinaigrette
This shrimp and corn salad is made with juicy shrimp, corn, avocado, tomatoes, and a bright lime dressing. Ready in under 25 minutes!
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Servings: People
Ingredients
- 1 lb shrimp small, peeled, and deveined
- 2 cups corn kernels thawed
- 1 avocado diced
- 1 cup tomatoes finely chopped
- ¼ cup red onion finely chopped
- 2 tablespoon fresh cilantro chopped
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon Salt to taste
- ¼ teaspoon black pepper
For Lime Dressing
- 3 tablespoon fresh lime juice
- 2 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- ¼ teaspoon Salt to taste
Instructions
- Pat the shrimp dry with a paper towel. Toss with paprika, garlic powder, salt, and black pepper.
- Heat olive oil in a skillet over medium heat. Cook shrimp for 2 to 3 minutes until pink, opaque, and curled into a loose C shape. Remove from heat and let cool.
- Thaw the frozen corn and boil for 2 to 3 minutes until heated through, then let it cool before adding it to the salad.
- In a small bowl, whisk together lime juice, olive oil, honey, garlic, red pepper flakes, and salt until well combined.
- In a large bowl, combine corn, shrimp, avocado, tomatoes, red onion, and cilantro.
- Drizzle the dressing over the salad and gently toss until evenly coated.
- Serve immediately or chill for 15 to 20 minutes before serving for the best flavor.
Notes
- Use small shrimp for the best bite-sized texture, or chop medium or large shrimp into smaller pieces. Frozen, fresh, or canned corn all work well, and you can swap or add vegetables like cucumber, bell pepper, or radishes.
- Adjust the spice to your taste by omitting the red pepper flakes for a mild salad, adding jalapeño for medium heat, or using serrano peppers or chipotle in adobo for extra heat.
- For the best flavor, chill the salad for 15 to 20 minutes before serving. Add the avocado just before serving to keep it fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the vegetables and avocado lose their texture.
- For meal prep, keep the shrimp, vegetables (except avocado), and lime vinaigrette separate until ready to serve. Leftovers are also delicious in tacos or lettuce wraps.
Nutrition
Calories: 245kcal | Carbohydrates: 20g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 466mg | Potassium: 405mg | Fiber: 6g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg
