There’s something about the smoky, spicy kick of shrimp combined with the sweetness of fresh corn that just sings on a summery day. This Blackened Shrimp and Corn Salad Recipe is exactly that—bright, flavorful, and perfect for when you want a light but satisfying meal.

A large white bowl filled with a colorful layered salad placed on a white marbled surface. The bottom layer is fresh green lettuce leaves covering the bowl. On top of the lettuce, there are sections of bright yellow corn kernels, sliced pale green cucumbers, and halved red cherry tomatoes placed around the bowl. In the center, there is a pile of cooked orange shrimp with slightly charred edges, topped with a light green creamy dressing drizzled over the shrimp and vegetables. On top of the shrimp and near the center, there are slices of ripe avocado with a smooth green texture, also drizzled with the dressing. Chopped green herbs, possibly cilantro, are scattered throughout the salad, adding a fresh touch. 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 tossed together this salad—it was one of those wow moments where everything just clicked. The blackened spices on the shrimp give it that irresistible smokiness, while the fresh corn and creamy avocado balance it out perfectly. It’s healthy, colorful, and so versatile.

Bold and Flavorful: The smoky blackened seasoning packs a punch without overpowering the fresh ingredients.
Fresh & Textured: Crisp romaine, sweet corn, and juicy grape tomatoes add layers of crunch and brightness.
Easy to Pull Together: It’s a quick meal you can whip up any day without stress.
Customizable: You can switch up veggies or spice levels to make it just how you like.

In a white bowl on a white marbled surface with a pink cloth under it, there is a colorful layered salad. The bottom layer is green leafy lettuce, topped with sections of yellow corn kernels, red cherry tomato halves, and green cucumber slices arranged around the bowl. In the center, there are seasoned cooked shrimp with an orange-red color. On top of the shrimp and vegetables, there are slices of light green avocado and a sprinkle of fresh chopped herbs. A woman's hand holds a spoon pouring a green creamy dressing over the shrimp and salad. In the background, there are two clear glasses with water. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a role in balancing smoky, sweet, creamy, and fresh notes. When shopping, look for the freshest shrimp you can find and sweet corn at its peak. The seasoning blend is what really pulls this salad together.

Flat lay of large blackened shrimp with a deep reddish spice coating, bright yellow charred corn kernels, halved vibrant red grape tomatoes, thinly sliced light green mini cucumbers, creamy sliced avocado, fresh chopped green onions, bright green cilantro leaves scattered around, and crisp romaine lettuce leaves with a fresh, leafy texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Shrimp: Large, peeled, and deveined shrimp soak up the blackening spices beautifully and cook quickly.
Olive Oil: Helps the spices adhere and creates a great sear when cooking.
Smoked Paprika: The star of the seasoning blend, giving that signature smoky flavor.
Garlic Powder & Onion Powder: Add depth without moisture that could steam the shrimp.
Oregano & Thyme: Bring a touch of herbal warmth that complements the shrimp perfectly.
Lemon Zest: Adds bright citrus notes to balance the smoky seasoning.
Cayenne Pepper: For a little kick; adjust to your heat preference.
Romaine Lettuce: Crisp and sturdy, great for holding all the juicy salad components.
Corn: I prefer fresh if it’s in season, lightly charred for those nutty flavors.
Grape Tomatoes: Juicy and sweet, they burst in every bite.
Mini Cucumbers: Thinly sliced for a fresh crunch without overpowering.
Avocado: Creamy and smooth, it cools down the spice and adds richness.
Green Onions & Cilantro: Bright herbs that lift the salad’s flavors.
Cilantro Lime Dressing: This zesty, slightly sweet dressing brings everything together with a tangy finish.

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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. I often swap in whatever fresh veggies I have on hand or dial up the heat if I’m craving something spicier. It’s definitely a recipe open to your personal touches.

Variation: Sometimes, I toss in some grilled bell peppers or swap romaine for spinach – both add a fresh twist that’s equally tasty.

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

Step 1: Whip Up the Cilantro Lime Dressing

I start by blending the dressing. It’s super straightforward—just toss avocado oil, lime juice, honey, red wine vinegar, minced garlic, ground coriander, and fresh cilantro into a blender and mix until smooth. Having this ready gives your salad that fresh, tangy pop that keeps the whole dish lively.

Step 2: Season the Shrimp Thoroughly

In a bowl, I mix together smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, and cayenne. Then I toss the peeled shrimp with the olive oil and seasoning blend until every piece is well-coated. This step is key because it infuses the shrimp with bold flavors that shine after cooking.

Step 3: Char the Corn for That Perfect Smokiness

I heat a tablespoon of olive oil on medium-high in a skillet, then add the corn. You’ll want to stir occasionally and let it brown nicely—think 10 to 15 minutes. This caramelization brings out a deeper, slightly nutty flavor that makes the salad extra special. Pro tip: if you have a grill handy, try charring the corn there for even more smokiness.

Step 4: Cook the Shrimp with Love

Using the same skillet, add a little more olive oil and heat it until almost smoking. Lay the shrimp in a single layer and cook for 2-3 minutes per side. You’ll know they’re done when they’re opaque and have a gorgeous reddish sear. Don’t overcrowd the pan or stir too much—that way, you’ll get those beautiful blackened edges every time.

Step 5: Toss It All Together and Serve

In a big bowl, I combine chopped romaine, charred corn, grape tomatoes, cucumber slices, avocado, green onions, and cilantro. Then, I add the shrimp and drizzle the cilantro lime dressing over everything. Toss gently and get ready to enjoy a gorgeous, flavorful salad that tastes much fancier than it really is.

Top Tip

From my experience making this Blackened Shrimp and Corn Salad Recipe multiple times, a few little tweaks make all the difference. These tips helped me nail the perfect texture and flavor balance.

Don’t Overcrowd the Pan: Cooking shrimp in batches ensures they sear properly instead of steaming, giving you that signature blackened crust.
Use Fresh Lemon Zest: It brightens the shrimp seasoning and adds a fresh contrast to smoky spices.
Char the Corn Slowly: Take your time to get golden spots so the corn’s natural sweetness really shines through.
Add the Dressing Last: Toss everything just before serving to keep your greens crisp and salad fresh.

How to Serve Blackened Shrimp and Corn Salad Recipe

Garnishes

I love finishing this salad with extra chopped cilantro and a squeeze of fresh lime. Sometimes I’ll sprinkle a bit of crumbled feta or Cotija cheese on top for a creamy, salty boost that pairs wonderfully with the shrimp’s spice.

Side Dishes

This salad stands well on its own, but if I’m serving it alongside something else, I opt for warm garlic bread or a simple quinoa pilaf. On hot days, a chilled cucumber soup also complements the smoky flavor beautifully.

Creative Ways to Present

For gatherings, I like to serve this salad in individual mason jars layered with dressing at the bottom to keep the greens crisp. Another fun idea is using halved avocado shells as little bowls for the shrimp salad mixture—it’s charming and cuts down on extra dishes!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the shrimp and salad components separately in airtight containers. The dressing can make the lettuce soggy if mixed too soon. When ready to enjoy, toss everything together fresh for the best texture.

Freezing

I don’t recommend freezing the entire salad because the fresh veggies won’t hold up well. However, you can freeze the seasoned raw shrimp on skewers to have ready-to-cook protein for later.

Reheating

When reheating shrimp, warm them gently in a skillet over medium heat for just a few minutes to avoid rubbery texture. Keep the salad and dressing cold until serving to maintain freshness and crunch.

Frequently Asked Questions:

What makes shrimp “blackened”?

Blackened shrimp is coated with a bold spice blend—often including paprika, cayenne, and herbs—and cooked over high heat to create a dark, flavorful crust. This technique offers a wonderful smoky taste without needing a grill.

Can I use frozen shrimp for this recipe?

Yes! Make sure to thaw the shrimp completely and pat them dry before seasoning to ensure the spices stick well and the shrimp sear nicely when cooking.

Is this salad good for meal prep?

Absolutely. Keep the dressing separate until serving, store shrimp and salad veggies in airtight containers, and this salad stays fresh and tasty for up to 2 days in the fridge.

Can I make the dressing without avocado oil?

Definitely. Olive oil is a perfect substitute if you don’t have avocado oil on hand—it just might have a slightly different flavor profile but works just as well.

Final Thoughts

I love how this Blackened Shrimp and Corn Salad Recipe brings together simple ingredients with an exciting flavor punch. It’s one of those dishes I tend to make repeatedly because it’s quick, fresh, and feels like a little celebration on a plate. Give it a try—you’ll soon see why it’s a favorite in my kitchen, and I’m betting it’ll become a go-to in yours, too.