Description
This Blackened Shrimp and Corn Salad is a vibrant and flavorful dish featuring smoky, spiced shrimp paired with charred corn, fresh vegetables, and a zesty cilantro lime dressing. Perfect for a light lunch or a refreshing dinner, this salad combines savory, tangy, and fresh notes to delight your taste buds.
Ingredients
Scale
For the 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
For the 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
For the 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 smoked paprika, garlic powder, oregano, dried thyme, onion powder, lemon zest, salt, and cayenne pepper 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 kernels and cook for about 15 minutes, stirring occasionally, until the corn starts to brown and develop a charred flavor. Alternatively, char the ears of corn on the grill. Remove corn from the skillet and set aside.
- Cook the shrimp: In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the shrimp in an even layer and cook for 3 minutes on each side until they turn opaque with a nice blackened color. Remove the shrimp and set aside. Alternatively, grill the shrimp on skewers for similar results.
- Assemble the salad: In a large serving bowl, combine the chopped romaine lettuce, charred corn, halved grape tomatoes, sliced mini cucumbers, sliced avocado, chopped green onions, and chopped cilantro. Drizzle the salad with the cilantro lime dressing and toss gently to coat. Garnish with extra cilantro if desired. Serve immediately and enjoy!
Notes
- To make the dish gluten free, verify that all spices and condiments are gluten free.
- Char the corn on the grill for added smoky flavor if preferred.
- For a spicier shrimp, increase the cayenne pepper slightly.
- Use fresh shrimp for best flavor; if using frozen, thaw thoroughly before cooking.
- Avocado oil in the dressing can be substituted with extra virgin olive oil if unavailable.
- Honey in the dressing balances the acidity; substitute with agave nectar for a vegan option.
- Serve immediately to prevent the lettuce from wilting.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 180 mg
