This vibrant Shrimp Corn Salad is the ultimate summer salad! It’s perfect for those frantic weeknights or last-minute get-togethers when you need a fresh, filling meal in under twenty minutes.
This Summer Corn Salad is a crisp, colorful bowl of summer. It’s easy to make in under 20 minutes, and I love serving it as an appetizer, side salad, or even as the main course for a light lunch.
Imagine plump, succulent shrimp dusted with paprika and nestled against sweet kernels of golden corn. Every bite delivers a slight crunch and tang of red onion and the creamy finish of ripe avocado.
It’s bright, zesty, and exactly what your palate craves after a long day at the office.
The lime dressing ties everything together with a sharp, citrusy punch that cuts through the richness of the seafood.
It’s light enough to keep you moving, but satisfying enough to count as a real dinner. So good, you’ll be adding this to your regular summer BBQ rotation!
Table of Contents
Why you’ll love this family favorite recipe!
This is MY kind of summer salad, and here are a few reasons I think it will be yours, too:
- Lightning fast: You’ll go from fridge to table in less than twenty minutes.
- One-pan wonder: Searing the shrimp and corn together means minimal cleanup.
- Meal prep and make-ahead friendly: The flavors actually deepen if you let it sit for a few hours.
- Crowd pleaser: It’s naturally gluten-free and packed with lean protein.
- Versatile: Serve it as a main, a side, or even as a dip with sturdy chips.
Ingredient notes
You just need a few simple ingredients for this salad:
- Shrimp – Use large, peeled, and deveined shrimp for the best bite and quickest cook time. If using frozen, be sure to thaw the shrimp first and pat dry with paper towels.
- Corn – Fresh off the cob provides the best crunch, but frozen corn works beautifully in a pinch.
- Avocado – This adds a necessary buttery texture that balances the acidity of the lime.
- Tomatoes – Halved cherry tomatoes add pops of color, freshness, and added vitamins and nutrients to this summery salad.
- Garlic – I love adding fresh minced garlic for even more flavor and heart healthy benefits, but you can use 1/2 teaspoon of garlic powder instead of fresh if you prefer.
- Red onions – Finely dice the red onions so that they add just a hint of tang and crunch and do not overpower the rest of the salad.
- Lime juice – Freshly squeezed juice is essential for that sharp, bright zing that bottled versions lack.
- Cilantro – This herb provides a burst of earthy freshness. Use parsley if you are one of those people who find cilantro soapy.
- Olive oil – Use the best tasting and highest quality olive oil you have on hand. A little goes a long way.
- Herbs and seasonings – Just a bit of paprika and cumin gives the shrimp a deep, charred flavor without needing a grill. Salt and season to taste.
Step-by-step instructions
This Shrimp Corn Salad is so easy to make! You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post.
Here are some step-by-step photos to help you out.
- Pat the shrimp dry.
- Add the shrimp, corn, red onions, olive oil, lime juice, and seasonings to a bowl. Mix together until well combined.
- Sear the shrimp in a hot skillet along with the corn.
- Cook until the shrimp are pink and opaque and the corn is lightly toasted. Remove from the heat and allow to cool slightly.
- In a large bowl, mix together the shrimp, corn, diced avocado, and cilantro.
- Garnish with more fresh cilantro if desired. You can serve it immediately or allow it to chill in the refrigerator until you are ready to serve the salad.
Marlynn’s Tip
Recipe Tip
To save even more time, use frozen shrimp that is thawed and patted dry, and use frozen corn (no need to thaw prior to cooking, just add a minute to the cooking time).
Recipe FAQs
You can, but be sure to drain and pat it very dry before searing to get that toasted flavor.
Yes, just ensure they are completely thawed and patted dry so they sear rather than steam.
It is not. If you would like to add some heat, try tossing in a finely diced jalapeño or dash of chili powder.
It is best eaten within 24 hours because the avocado will eventually brown and the shrimp can lose its snap. If you want to make this farther in advance, you can wait to add the avocado until just before serving.
Store leftovers in an airtight jar in the refrigerator for up to 3 days.
Serving suggestions
This salad is a superstar on its own, but it’s even better served as part of a meal.
If serving it as a main course, add a side of Vegetarian Mexican Rice and a simple Tomato Cucumber Salad.
If serving it as a side dish, it goes well with Filipino Chicken Inasal, Tandoori Chicken Skewers, or Crispy Beef Tacos,
Or serve it as a dip to be scooped up with salty tortilla chips.
🍷 🥂 Wine pairings
Sauvignon Blanc: The high acidity and citrus notes mirror the lime dressing perfectly.
Dry Rosé: A crisp, cold Rosé offers a fruity contrast to the smoky corn.
More spring/summer salad recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
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Shrimp Corn Salad
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup frozen corn
- ¼ cup finely diced red onion
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- juice of one lime
- 1 cup halved or quartered cherry tomatoes
- 2 medium avocados, peeled, pitted, and diced
- 1 Tablespoon chopped cilantro
Instructions
- In a large bowl, toss together the shrimp, corn, red onion, olive oil, garlic, paprika, cumin, salt, pepper, and lime juice.
- Heat a large skillet over medium-high heat and add the shrimp mixture. Cook for about 3-4 minutes, just until the shrimp is cooked. Remove from heat and allow to cool down.
- In a large bowl, toss the shrimp and corn mixture with the tomatoes, avocados, and cilantro. Chill for at least 30 minutes before serving, or you can serve it immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
