How do you roast corn for shrimp roasted corn and avocado salad?

To roast corn for the salad, preheat your oven to 425°F (220°C). Remove the husks and silk from the corn, then place the ears directly on the oven rack or a baking sheet. Roast for 15-20 minutes, turning occasionally until the kernels are slightly charred and tender. Let the corn cool before cutting the kernels off the cob. Roasting enhances the natural sweetness and adds a smoky flavor that complements the shrimp and avocado in the salad.

What type of shrimp is best for this salad and how should it be cooked?

Medium to large raw shrimp, either peeled or with tails on, work well for the salad. For best results, season the shrimp lightly with salt, pepper, and a little paprika or chili powder for subtle heat. Cook the shrimp in a hot skillet with olive oil for 2-3 minutes per side until pink and opaque. Avoid overcooking to maintain a tender texture. Once cooked, let them cool before adding to the salad to preserve freshness.

Can I prepare shrimp roasted corn and avocado salad ahead of time?

It’s best to prepare the components separately if making ahead. Roast the corn and cook the shrimp in advance, then store them in airtight containers in the refrigerator for up to 2 days. Keep the avocado whole and slice it fresh just before serving to prevent browning. Assemble the salad right before eating to ensure the avocado remains vibrant and the textures stay crisp and fresh.

What dressing pairs well with shrimp roasted corn and avocado salad?

A simple lime vinaigrette works beautifully with this salad. Combine fresh lime juice, olive oil, a touch of honey or agave, minced garlic, salt, and pepper. This light, tangy dressing balances the sweetness of the roasted corn and the richness of the avocado and shrimp. Toss the salad gently to coat all ingredients evenly without mashing the avocado.

What are some healthy side dishes to serve with shrimp roasted corn and avocado salad?

To complement this salad, consider light and fresh sides such as quinoa, brown rice, or a mixed green salad with lemon vinaigrette. Grilled vegetables like asparagus or zucchini also pair well, adding fiber and nutrients without overpowering the bright flavors. For a low-carb option, try a simple cucumber and tomato salad seasoned with herbs and a splash of vinegar. These sides keep the meal balanced and satisfying.

Shrimp Roasted Corn And Avocado Salad With Citrus Herb Sauce

Ingredients

– 1 lb (≈ 450 g) shrimp, peeled and deveined – These little guys are the star, providing a juicy, protein-packed base that makes the salad hearty and satisfying.

– 2 Tbsp extra-virgin olive oil, divided (≈ 30 mL) – Used for cooking the shrimp and tying flavors together, this oil adds a rich, smooth finish without overwhelming the fresh tastes.

– ½ tsp garlic powder – Brings a subtle, aromatic punch that enhances the shrimp without needing fresh garlic, keeping prep super simple.

– ¼ tsp paprika – Adds a mild smokiness and vibrant color, giving your shrimp roasted corn and avocado salad that extra pop.

– ¼ tsp chili powder – Offers just a touch of heat to balance the sweetness of the corn and creaminess of the avocado.

– ¼ tsp kosher salt (for the shrimp) – Seasons the shrimp perfectly, ensuring every bite is flavorful and well-balanced.

– ½ tsp kosher salt (for the salad) – Helps bring out the natural flavors of all the veggies and herbs in the final mix.

– 2 ears corn, husked – Fresh corn adds a sweet, crunchy element that pairs wonderfully with the other ingredients in this corn avocado salad.

– 1 large avocado, cut into chunks (≈ 200 g flesh) – Provides creamy texture and healthy fats, making this shrimp avocado salad feel luxurious and nutritious.

– ½ red onion, thinly sliced (≈ 50 g) – Gives a sharp, fresh bite that contrasts nicely with the softer elements, plus it’s great for adding a bit of color.

– 1 pint cherry tomatoes, halved (≈ 300 g) – Bursting with juiciness, these tomatoes add a sweet acidity that brightens up the whole shrimp corn salad.

– Zest of 1 lime – Infuses a zesty, citrusy aroma that takes your shrimp roasted corn and avocado salad to the next level.

– Juice of 1 lime (≈ 2 Tbsp / 30 mL) – Acts as a simple dressing that ties everything together with its tangy freshness.

– ¼ cup chopped fresh cilantro (≈ 15 g) – Adds a burst of herbal goodness that makes this avocado shrimp salad feel light and herbaceous.

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Instructions

First Step: Season the Shrimp: Start by grabbing a bowl and tossing in 1 lb of peeled and deveined shrimp with 1 Tbsp of extra-virgin olive oil, ½ tsp garlic powder, ¼ tsp paprika, ¼ tsp chili powder, and ¼ tsp kosher salt. Mix everything until the shrimp is evenly coated this step infuses flavor right into the protein, making your shrimp roasted corn and avocado salad extra tasty. Let it sit for a minute while you set up the rest, and feel free to adapt with less spice if you’re feeding kids.

Second Step: Cook the Shrimp: Heat the remaining ½ Tbsp of extra-virgin olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side until they’re pink and lightly browned. Once done, transfer them to a plate and let them cool slightly this prevents overcooking and keeps the texture tender in your shrimp avocado salad. Timing is key here, so keep an eye on it to avoid tough shrimp.

Third Step: Prepare the Corn: Bring a pot of water to a boil, then add the 2 husked ears of corn and cook for 5-7 minutes. Right after, plunge them into ice water to stop the cooking and keep that nice crunch it’s a simple trick that makes the corn in this corn avocado salad pop with freshness. Once cooled, slice the kernels off the cob for easy mixing later.

Fourth Step: Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, corn kernels, 1 large avocado cut into chunks, ½ thinly sliced red onion, 1 pint halved cherry tomatoes, zest of 1 lime, juice of 1 lime, ¼ cup chopped fresh cilantro, and ½ tsp kosher salt. Gently fold everything together with a rubber spatula to mix without mashing the avocado this keeps your shrimp roasted corn and avocado salad light and vibrant. It’s a great moment to taste and adjust seasoning for your preferences.

Final Step: Serve the Salad: Serve your salad right away for the best flavors, or pop it in the fridge for up to 30 minutes if you prefer it chilled. This shrimp avocado corn salad with fresh herbs is perfect on its own or as a side, and it’s an easy way to add a healthy twist to any meal. Remember, fresh is best, so enjoy it soon after assembling to keep those textures crisp and appealing.

Last Step:

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Notes

🔥 Grill the shrimp and corn for a smoky flavor instead of pan‑searing and boiling.
❄️ Shock the boiled corn in ice water to preserve a crisp bite.
🥄 Fold the avocado gently with a rubber spatula to keep the salad light and airy.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Sauté and assemble
Cuisine: American
Diet: Pescatarian, Gluten-Free

Nutrition

Serving Size: 1 bowl (approximately 250 g)
Calories: 190