Grilled Shrimp, Avocado, and Corn Salad Recipe

This Grilled Shrimp, Avocado, & Corn Salad is a crisp and delicious meal for a warm night. Made with smokey grilled shrimp, grilled sweet corn, creamy avocado and fresh tomatoes, all on a bed of leafy greens, this meal is sure to become a dinner favorite. Plus it’s both gluten free and dairy free.

If you’re looking for a light and simple dinner that is full of flavor, this is it.

This refreshing salad is the perfect way to take advantage of sweet summer corn, ripe avocados, and juicy cherry tomatoes. The lime dressing adds a fresh zing without being overpowering.

Any cooking for this salad happens on the grill, so if you want to keep the heat out of the kitchen this is the recipe to make. Read on to see the ingredients and directions, plus a video showing each step.

Ingredients

• fresh raw shrimp, peeled and deveined
• fresh corn on the cob
• cherry tomatoes
• avocado
• lettuce
• lime juice
• avocado or olive oil
• kosher salt (I use Diamond Crystal)
• ground black pepper
• smoked paprika
• garlic powder
• ground cumin
• lime wedges and/or flaky salt to garnish

I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of instructions are in the recipe card at the bottom of the page.

Before you scroll through, there is important information throughout this post.

How to make grilled shrimp and corn salad

1. Prep the veggies. Chop the lettuce, cut up the tomatoes, and slice the avocado. Set them aside.
2. Grill the corn. Make sure the husks and silk (strings) inside are removed, then place them on an outdoor grill that’s preheated to 350 degrees F. Cook with the lid closed for 12 minutes, rotating the cobs every 4 minutes until the kernels are starting to blacken on all sides.
3. While the corn is cooking, prep the shrimp. Combine the spices for the shrimp seasoning in a bowl and set aside. Dry off the shrimp with a paper towel, then pour the seasoning over the shrimp. Pour oil on as well and use your fingers to cover the shrimp.
4. Place the shrimp on skewers – you should be able to fit about 5 shrimp per skewer.
5. When the corn is done cooking, remove it from the grill to let cool. Place shrimp skewers on the grill and cook it on each side for 2 minutes, until opaque and at an internal temperature of 145 degrees F.
6. Next remove the corn kernels from the cob by gently slicing them off with a knife.
7. Assemble the salad by placing the lettuce, grilled corn, grilled shrimp, avocado, and tomato in a large bowl.
8. Measure the salad dressing ingredients into a small jar with a lid and shake to combine, then pour them over the salad. Mix together and enjoy!

Sides to go with grilled shrimp salad

If you’re looking for a couple other sides to round out this dinner, then see the list below for some suggestions.

• grilled veggies (like bell peppers, onions, or zucchini)
• grilled fruit (like pineapple or peaches)
• a potato dish (like grilled potatoes or potato salad)
• a cup of rice (white, brown, or cauliflower)

FAQ

You might have some questions about this salad – other than what to serve with it. Let’s get to those now.

Recipe tips & substitutions

• You can use frozen shrimp. You’ll just have to defrost them before grilling. You can either stick the frozen shrimp in the fridge to defrost a day ahead of time, or if you’re forgetful like me then take them out of the bag, put them in a colander, and let them run under cold water for 5-10 minutes until they’re defrosted.
• Metal skewers are best, but wooden will work. Every time I’ve tried wooden skewers they get charred and burned up – even when they’ve been soaked all day. I finally bought a set of metal skewers and I recommend you do too. You can find them at local stores (during grilling season) or these ones on Amazon are similar to the ones I have (affiliate link).
• You can use canned corn kernels. If you don’t feel like grilling the corn or are pressed for time, you can use a can of corn instead. Just be sure and drain it well before putting it on the salad.
• Substitute a different dressing. I’ve included a simple lime vinaigrette dressing, but if you have a different one you like better you can certainly use that instead.

Ready to develop your grilling skills?

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Pin this shrimp avocado corn salad recipe for later!

If you’re looking for other shrimp recipes, try one of these:

• Grilled Shrimp Tacos (GF, DF, Paleo, Whole30)
• Grilled Shrimp Fajitas (GF, DF, Paleo, Whole30 options)
• Pesto Shrimp with Zucchini Noodles (GF with DF, Paleo, Whole30 options)
• Grilled Shrimp Bowl (GF, DF, Paleo, Whole30)

If you want more recipes for the grill, check these out:

• Grilled Pork Tenderloin (GF, DF, Paleo, Whole30)
• Grilled Dijon Chicken (GF, DF, Paleo, Whole30)
• Paleo Carne Asada (GF, DF, Paleo, Whole30)
• Grilled Pineapple Chicken (GF, DF, Paleo, Whole30)
• Teriyaki Chicken Kabobs (GF, DF, Paleo, Whole30)

YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.

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If you make end up making this Grilled Shrimp, Corn, & Avocado Salad, then don’t forget to rate the recipe and let me know how it went in the comments below!

Grilled Shrimp, Avocado, & Corn Salad (GF, DF)

This Grilled Shrimp, Avocado, & Corn Salad is a crisp and delicious meal for a warm night. Made with smokey grilled shrimp, grilled sweet corn, creamy avocado and fresh tomatoes, all on a bed of leafy greens, it’s sure to become a dinner favorite. (Gluten Free, Dairy Free)

4 from 1 vote

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Course: Salad

Cuisine: American

Keyword: #glutenfree, #grilling, salad, shrimp

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 367kcal

Author: Taryn Solie

Equipment

• A sharp knife
• A cutting board
• Paper towels
• A pair of tongs
• Measuring spoons
• 4-5 12 inch metal skewers
• A small bowl
• A large bowl or dish
• A plate or platter
• An oven mitt
• A small jar with a lid
• A large serving bowl

Ingredients

Salad Ingredients

• 1 head green leaf lettuce
• 1 avocado
• 2 corn on the cob
• 1 lb raw shrimp peeled & deveined
• 1 cup cherry tomatoes
• 2 tsp oil avocado or olive

Shrimp Seasoning

• ¾ tsp kosher salt
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp ground cumin
• ⅛ tsp ground black pepper

Lime Vinaigrette

• 2 tbsp lime juice one large lime
• 3 tbsp oil avocado or olive
• ½ tsp kosher salt Diamond Crystal brand
• ⅛ tsp ground black pepper

Instructions

• First prep the vegetables. Use a sharp knife and cutting board to cut the cherry tomatoes in half. Set them aside and, if necessary, either cut or tear the lettuce into bite-size pieces. Then cut the avocado into slices or bite-size pieces, depending on your preference.
• Next grill the corn. Preheat your grill to a medium heat, around 400 degrees F. Remove the husks and silk (the strings) from each corn cob if they didn’t come pre-shucked. Rinse the corn with water and dry it off with a towel.
• Once the grill is warmed up, place the corn on the grill grate with a pair of tongs and close the lid. Cook for 4 minutes. After the 4 minutes are up, open the lid and rotate each corn cob one-quarter turn, then close the lid and cook another 4 minutes. Do this another two times until all sides of the corn have been face down on the grill grates and the corn kernels are starting to blacken.
• While the corn is on the grill, prep the shrimp. Make the shrimp seasoning blend by using measuring spoons to measure out ¾ tsp of Diamond Crystal kosher salt, the smoked paprika, garlic powder, ground cumin, and ground black pepper. Combine them in a small bowl and set aside.
• Get out a large bowl (or I like to use a glass casserole dish) and place the raw shrimp in it. Dry the shrimp off using paper towels (this helps the seasoning stick better), then throw the towels away.
• Before you season the shrimp, measuring out 2 teaspoons of oil and place it in a small bowl – this way you won’t have to touch the oil bottle with dirty hands.
• Sprinkle the seasoning over the shrimp and stir everything together with your hand. Then drizzle the oil over the shrimp as well. Use your hands again to combine everything together, making sure each shrimp is as evenly coated as possible.
• Take out one metal skewer and gently push a shrimp onto it, making sure to get the skewer’s point as close to the middle of the shrimp as possible. Slide it down to the bottom of the skewer, then keep repeating until all of the shrimp are on all of the skewers.
• Place the same size of shrimp together on the same skewer – smaller ones on one skewer, larger ones on another. You should be able to fit 5 shrimp onto 1 skewer, depending on the size of your shrimp (or if you’re using different sized skewers).
• Once the corn is finished cooking, remove it from the grill with the tongs and set it aside on a platter or plate to let cool. Let the grill cool to about 350 degrees F and place the shrimp skewers on the grill grates, closing the lid and cooking for 2 minutes. Open up the lid and flip the shrimp (with an oven mitt on as the skewers will be hot), then close the lid and cook for another 2 minutes. Remove them from the grill once they are opaque all the way through and at an internal temperature of 145 degrees F.
• Use a sharp knife and cutting board to cut the kernels off the corn. Place one end of the corn cob on the cutting board and place the knife at the base of the corn kernel on one side. Gently saw the knife back and forth starting at the top on down to cut the kernels away from the cob. Rotate the cob and repeat on all sides until the kernels are all removed.
• Now assemble the salad. Place the chopped lettuce in a large serving bowl and pile on the grilled corn kernels, grilled shrimp, tomatoes, and avocado. Measure the dressing ingredients into a small jar with a lid and shake to combine. Pour them over the salad and mix with tongs or salad utensils. If desired, top with a sprinkle of flaky salt and some sliced lime wedges. Serve and enjoy!

Notes

• You can use frozen shrimp. You’ll just have to defrost them before grilling. You can either stick the frozen shrimp in the fridge to defrost a day ahead of time, or if you’re forgetful like me then take them out of the bag, put them in a colander, and let them run under cold water for 5-10 minutes until they’re defrosted.
• Metal skewers are best, but wooden will work. Every time I’ve tried wooden skewers they get charred and burned up – even when they’ve been soaked all day. I finally bought a set of metal skewers and I recommend you do too. You can find them at local stores (during grilling season) or these ones on Amazon are similar to the ones I have (affiliate link).
• You can use canned corn kernels. If you don’t feel like grilling the corn or are pressed for time, you can use a can of corn instead. Just be sure and drain it well before putting it on the salad.
• Substitute a different dressing. I’ve included a simple lime vinaigrette dressing, but if you have a different one you like better you can certainly use that instead.

Nutrition

Calories: 367kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 1648mg | Potassium: 732mg | Fiber: 6g | Sugar: 5g | Vitamin A: 7133IU | Vitamin C: 32mg | Calcium: 212mg | Iron: 4mg