Shrimp Avocado Corn Salad
An easy and light salad filled with seasoned shrimp, creamy avocado, sweet corn, and juicy cherry tomatoes!
Servings 4 people
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!
Notes
*Alternatively, you can cook the shrimp and corn on the grill!