Shrimp and Avocado Salad with Corn
Shrimp and Avocado Salad with Corn is a fresh, protein-rich salad featuring juicy shrimp, creamy avocado, sweet corn, and tomatoes.Ready in just 25 minutes.Perfect for healthy lunches, dinners, and summer meals.
Ingredients
- 1 pound extra-large shrimp unpeeled
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon honey
- ½ cup chopped red onion
- Kosher salt
- Freshly ground black pepper
- 1 avocado diced
- 1 cup halved cherry or grape tomatoes
- ½ cup cooked corn kernels
- 1 jalapeño pepper seeded and finely chopped
- 2 tablespoons minced scallions
- Fresh cilantro leaves optional
Instructions
- Bring a large pot of salted water to a boil.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Add the shrimp to the boiling water and cook for 3–4 minutes until opaque.
- Drain immediately and transfer the shrimp to the ice bath for 10 minutes.
- Peel the shrimp and slice each one in half crosswise.
- In a large serving bowl, whisk together the olive oil, lemon or lime juice, honey, chopped onion, salt, and pepper.
- Add the shrimp, avocado, tomatoes, corn, jalapeño, and scallions.
- Toss gently until everything is coated with the dressing.
- Garnish with fresh cilantro if desired and serve chilled or slightly cool.
- This Shrimp and Avocado Salad with Corn tastes best when served immediately while the avocado is perfectly fresh.
Notes
- Replace cilantro with fresh parsley if preferred.
- Use grilled shrimp instead of boiled for a smoky flavor.
- Serve over mixed greens for an even heartier meal.
- Pair with grilled bread or tortilla chips for a complete meal.