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When it comes to creating a dish that embodies the essence of summer, the Grilled Mexican Shrimp Corn and Avocado Salad stands out as a colorful and wholesome choice. Bursting with fresh flavors and textures, this salad combines succulent grilled shrimp, sweet corn, creamy avocado, and vibrant vegetables, making it not only a feast for the eyes but also a deliciously satisfying meal. Ideal for summer gatherings, barbecues, or even a light dinner, this recipe is simple to prepare and highlights the best of seasonal produce.

Grilled Mexican Shrimp Corn and Avocado Salad

Discover the vibrant flavors of summer with this Grilled Mexican Shrimp Corn and Avocado Salad. This colorful dish combines succulent grilled shrimp, sweet corn, creamy avocado, and fresh vegetables, making it both a feast for the eyes and a satisfying meal. Packed with lean protein and healthy fats, it’s perfect for barbecues, gatherings, or a light dinner. Easy to prepare, this salad celebrates seasonal produce and the bold essence of Mexican cuisine. Enjoy a taste of summer on your plate!
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Ingredients
  

For the shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Juice of 1 lime

For the salad:

2 cups corn (fresh, frozen, or canned)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 jalapeño, seeded and minced (optional for spice)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and pepper to taste

Optional for garnish:

Crumbled feta cheese or cotija cheese

Extra lime wedges

Instructions
 

Prepare the shrimp marinade: In a bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Add the shrimp, tossing to coat. Marinate for about 15-20 minutes while preparing the salad.

    Grill the shrimp: Preheat your grill to medium-high heat. Thread shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes before grilling). Grill shrimp for about 2-3 minutes on each side until pink and slightly charred. Remove from the grill and set aside.

      Assemble the salad: In a large mixing bowl, combine the corn, diced avocado, cherry tomatoes, red onion, jalapeño (if using), and cilantro. Gently toss to combine.

        Dress the salad: Squeeze the juice of one lime over the salad mixture. Season with salt and pepper to taste. Toss gently to avoid mashing the avocado.

          Finish the dish: Once the shrimp has cooled slightly, add it to the salad mixture. Toss gently to incorporate everything evenly.

            Serve: Plate the salad, and if desired, sprinkle crumbled feta or cotija cheese on top and serve with extra lime wedges for squeezing over.

              Enjoy this vibrant and refreshing Grilled Mexican Shrimp Corn and Avocado Salad, perfect for a summer get-together or a light, satisfying meal!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4