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!
Servings: 4 People
Calories: 245kcal
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
