Lunchtime doesn’t have to be a slump! This Zesty Shrimp & Corn Salad with Avocado Lime Dressing is the answer – a vibrant, flavorful, and unbelievably easy way to brighten your midday meal. I created this recipe because I was craving something light, refreshing, and packed with deliciousness. It’s the kind of dish that feels instantly satisfying without weighing you down.
Traditionally, shrimp salads can feel heavy, but this version is entirely different. The key is the light, bright dressing and the inclusion of juicy corn. The corn adds a wonderful sweetness that perfectly complements the salty shrimp. We’ve used fresh lime juice to really punch up the flavour and a touch of chili flakes for a subtle kick.
This salad is fantastic served cold, making it ideal for a warm day. It’s also incredibly versatile – you can easily adapt it to your preferences. Want more veggies? Add chopped bell peppers, red onion, or cucumber. Feeling adventurous? Try a sprinkle of crumbled feta cheese for a salty tang.
It’s a fantastic option for a picnic, a quick office lunch, or simply a healthy and delicious way to fuel your afternoon. Don’t be intimidated by the shrimp; it’s surprisingly easy to cook and adds a fantastic protein boost to this refreshing salad. Get ready for a lunch you’ll genuinely look forward to!
Zesty Shrimp & Corn Salad with Avocado Lime Dressing – Perfect Lunch!
Description
A vibrant and refreshing shrimp and corn salad, featuring succulent grilled shrimp, sweet corn kernels, and a creamy, zesty avocado lime dressing. This salad is a celebration of summer flavors and textures – bright, juicy, and incredibly satisfying.
Ingredients
Instructions
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Prepare the Shrimp
Pat the shrimp dry with paper towels and season with salt, black pepper, and chili flakes.
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Grill or Pan-Fry Shrimp
Heat 1 tablespoon of olive oil in a grill pan or large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Set aside.
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Cook the Corn
If using fresh corn, cut the kernels off the cobs. You can boil, grill, or microwave the corn until tender.
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Make the Dressing
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lime juice, and a pinch of salt and pepper.
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Assemble the Salad
In a large bowl, combine the cooked shrimp, corn kernels, diced red bell pepper, red onion, and jalapeño (if using).
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Dress the Salad
Pour the avocado lime dressing over the salad and toss gently to coat.
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Serve
Serve immediately, garnished with diced avocado and fresh cilantro. Serve with lime wedges on the side.
Note
- For a creamier dressing, add a tablespoon of Greek yogurt.
- To save time, use pre-cooked shrimp.
- You can add other vegetables like cherry tomatoes or cucumber.
