My 6 Month Anniversary
Um, apparently I’ve officially been in California for 6 months??? That’s HALF A YEAR, folks! I can’t believe I’ve been living in California for that long already — it definitely hasn’t felt that long. Before I know it, it’s going to be September and that’ll officially mark the first September I won’t be attending school after 15 years. Pardon my french but HOLY CRAP! Time is flying by, so let’s take advantage of the fresh summer produce before the season changes. Today, I have a fresh and delicious Shrimp Avocado Corn Salad for you!
Get Grillin’
While this Shrimp Avocado Corn Salad is great as is, the one thing that could take it to the next level would be grilling the corn and shrimp. Honestly, I would’ve much rather presented the recipe to you that way but I, unfortunately, don’t have a grill or a grill pan. My sister’s apartment complex is awesome enough to have outdoor grills for people to use, but I doubt they’re available to use right now, and I also wouldn’t feel comfortable using them with everything going on. So if you have a grill, please, please, use it to grill the shrimp and corn. Make my Grilled Shrimp Avocado Corn Salad dreams come true!
This recipe is super easy yet so delicious! I know I’ve said this for many of my summer posts, but I feel like that’s the vibe for the summer ya know? No one wants to work up a sweat in the kitchen when it’s hot as balls outside! So even though I’ve said that line a million times, I mean it with every bone in my body! This Shrimp Avocado Corn Salad is so light from all of the fresh ingredients but also incredibly satiating from the meatiness of the shrimp and fat from the avocado.
Take it To Go
Okay, I also know I’ve said this for a lot of my past posts, but this Shrimp Avocado Corn Salad would be a great dish to take on a picnic! There’s not a lot to do at the moment and one of the bests things to do, in my opinion, is to go on a picnic. Hence, why I’m suggesting to take everything on a picnic and trying to make a lot of my recipes during this time picnic friendly. So if you’re looking for an easy salad to make that isn’t filled with your typical leafy greens, try out this recipe! Again, this recipe is so delicious as is, but if you have a grill, take advantage of it and grill the shrimp and corn (please)! I’m going to leave this post at that and I’ll catch you next week for a new recipe!
Shrimp Avocado Corn Salad
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Extra Virgin Olive Oil (divided)
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- 1/4 tsp Chili Powder
- 1/4 + 1/2 tsp Kosher Salt (divided)
- 2 Ears of Corn
- 1 Large Avocado (cut into large chunks)
- 1/2 Red Onion (thinly sliced)
- 1 Pint Cherry Tomatoes (halved)
- Zest and Juice of 1 Lime
- 1/4 cup Chopped Cilantro
Instructions
- Add the shrimp, 1 tbsp of olive oil, garlic powder, paprika, chili powder, and 1/4 tsp of salt to a bowl. Mix the shrimp with the seasonings until they are evenly distributed.
- Heat 1/2 tbsp of oil in pan over medium high heat. Add the shrimp to the pan and cook on one side until it develops a golden brown crust, about 1-2 minutes. Flip the shrimp onto the other side to finish cooking. Remove the shrimp from the pan and set them aside to cool.
- Bring a pot of water to a boil. Add the ears of corn and cook for about 5-7 minutes until the corn kernels are tender. Remove the corn from the water and place them into a bowl of ice water for a few minutes until they cool. Dry off the ears of corn and stand one ear on its flatter end. Run a knife down the sides of the corn to remove the kernels. Repeat with the remaining ear of corn.
- In a larger bowl, add the shrimp, corn, avocado, red onion, cherry tomatoes, lime zest, lime juice, cilantro, and 1/2 tsp of kosher salt. Gently mix everything together with a rubber spatula until everything is evenly distributed. Enjoy!
Made as directed. It turned out scrumptious! Perfect summer meal.
Yes, so glad you enjoyed!