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Grilled shrimp salad in a white bowl on a white linen napkin with lime wedges and dressing in a mason jar.
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Grilled Shrimp, Corn and Avocado Salad

A summery salad made almost entirely on the grill. Shrimp, fresh corn, tomato and scallions are grilled then tossed together with chunks of creamy avocado and a citrus vinaigrette. This salad is delicious served warm (almost straight off the grill) or chilled, then served. 
Course Main Course, Salad
Cuisine American
Keyword Grilled Shrimp Salad, Grilled Shrimp, Corn and Avocado Salad
Total Time 20 minutes
Servings 4 people

Ingredients

For the salad

  • 12 ounces frozen large raw shrimp (31-40 shrimp per pound) thawed and peeled (and deveined, if needed)
  • 4 ears fresh corn
  • 1 1/2 pints fresh organic grape or cherry tomatoes
  • 1 bunch scallions
  • 1 teaspoon extra virgin olive oil
  • Salt
  • Pepper
  • 1 avocado cut into chunks
  • 1/2 cup loosely packed basil leaves slivered

For the citrus vinaigrette

  • 1/4 cup extra virgin olive oil
  • Juice of 2 limes
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

For serving

  • 1 lime cut into wedges

Instructions

For the salad

  • Preheat grill to high heat. Clean and oil grates.
  • Toss shrimp, corn, tomatoes and scallions with extra virgin olive oil. Sprinkle shrimp with salt and pepper on both sides.
  • Add shrimp and veggies to the grill. Reduce heat to medium. Grill shrimp for a few minutes on each side, just until opaque and cooked through. Grill corn, tomatoes and scallions, turning every few minutes until lightly charred. Grill time for shrimp, scallions and tomatoes, will be about the same. Corn may need few more minutes.
  • When cool enough to handle, slice corn kernels off cob. (To do this, I break off the bottom part of the cob and place the corn flat side down in a large casserole dish, then using a knife, run the knife down the cob to remove the kernels. The casserole dish catches the kernels, so it's easy to transfer the kernels to your salad bowl.)
  • Slice scallions.
  • In a large salad bowl, add corn, scallions, tomatoes, shrimp and avocado chunks. Drizzle with citrus vinaigrette and toss. Top with slivered basil. Serve with lime wedges.

For the citrus vinaigrette

  • Add extra virgin olive oil, lime juice, honey, salt and pepper to a small mason jar. Shake to combine.

Notes

If you would like to serve this salad chilled, don't add the shrimp, avocado and basil slivers until ready to serve.