Name: Blackened Shrimp and Corn Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb uncooked large shrimp, peeled and deveined; 2 Tbsp olive oil, divided; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp oregano; 1/2 tsp dried thyme; 1/2 tsp onion powder; 1/2 tsp lemon zest; 1/2 tsp salt; Pinch of cayenne pepper; 2 heads romaine lettuce (about 8 cups); 1 cup fresh or frozen corn (about 2 ears); 1 cup grape tomatoes, halved; 2 mini cucumbers, thinly sliced; 1 avocado, sliced; 2 green onions, chopped; 2 Tbsp cilantro, chopped + more for garnish; 1/4 cup avocado oil (or olive oil); 2 Tbsp fresh lime juice; 1 Tbsp honey; 1 tsp red wine vinegar; 1 clove garlic, minced; 1/4 tsp ground coriander; 1/4 cup fresh cilantro, chopped; Salt and pepper, to taste

There’s something irresistibly fresh and smoky about this Blackened Shrimp and Corn Salad Recipe that I find perfect for any sunny afternoon or casual dinner. The bold spices and charred corn just dance together, making each bite a little celebration of summer flavors.

A large white bowl sits on a white marbled surface filled with a colorful salad. The bottom layer is green lettuce leaves topped with bright yellow corn kernels on two sides. On one side, there are light green cucumber slices, and on the other side, halved red cherry tomatoes. In the center, there is a pile of orange cooked shrimp, with avocado slices arranged neatly on one side of the shrimp. The entire dish is drizzled with a green sauce and sprinkled with black pepper. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe
Top Tip
How to Serve Blackened Shrimp and Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Shrimp and Corn Salad Recipe

Why You'll Love This Recipe

This Blackened Shrimp and Corn Salad Recipe has been a game changer for me when I want something fresh but with a smoky kick. It feels fancy yet is surprisingly easy and quick—making it a frequent go-to when friends are over or I crave something vibrant for dinner.

Bold and Flavorful: The blackening spice blend packs just the right amount of heat and smokiness without overwhelming the shrimp.
Fresh and Seasonal: Using charred corn roasted right on the stove or grill adds a natural sweetness that pairs perfectly with the tangy cilantro lime dressing.
Simple Ingredients: You probably already have most of what you need in your pantry and fridge—no complicated shopping runs required.
Versatile and Crowd-Pleasing: It works as a light main dish, a stunning side, or even a party salad that everyone asks for again.

A large white bowl filled with a colorful salad is placed on a white marbled surface. Inside the bowl, the first layer consists of green leafy lettuce covering the bottom. On top, there are neatly arranged sections of bright red cherry tomato halves, yellow corn kernels, sliced light green avocado, and sliced light green cucumber. In the center, there is a pile of seasoned shrimp with a slightly orange color. A woman’s hand is holding a spoon above the shrimp, drizzling a thick green sauce over the shrimp and vegetables. In the background, there are two clear glasses with water and a small bowl with more green sauce on the white marbled surface. The lighting is bright and natural, highlighting the fresh colors of the ingredients. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Blackened Shrimp and Corn Salad Recipe plays a special role, blending smoky, fresh, and creamy textures that sing. A quick tip: use fresh corn if you can, and don’t skip the zest or the chopped cilantro—they lift the whole dish beautifully.

Flat lay of large peeled shrimp seasoned with smoked paprika and herbs, charred golden corn kernels, fresh grape tomatoes halved showing their juicy interior, thinly sliced mini cucumbers with crisp edges, creamy avocado slices, chopped green onions, bright green cilantro leaves, and crisp romaine lettuce leaves arranged in layers, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Large shrimp: Easily absorbs the blackening spices and cooks quickly for juicy results.
Olive oil: Helps create a nice crust on the shrimp and chars the corn without burning.
Smoked paprika: Gives that signature smoky, slightly sweet flavor essential to blackened dishes.
Garlic powder, oregano, thyme, onion powder: A layered mix of savory, herbal notes rounds out the spice blend.
Lemon zest: Adds brightness and subtle citrusy zing to keep flavors fresh.
Cayenne pepper: Just a pinch for heat—adjust to your spice comfort level.
Romaine lettuce: Crisp and hearty, it holds up well to dressing and adds refreshing crunch.
Corn: Charred for sweetness; using fresh ears or frozen corn works depending on seasonality.
Grape tomatoes and mini cucumbers: Juicy and crisp components that balance richness.
Avocado: Creamy texture that mellows the spices and adds healthy fats.
Green onions and cilantro: Fresh herbal notes that brighten the salad beautifully.
Cilantro lime dressing: A tangy, slightly sweet dressing that ties all the flavors together perfectly.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Blackened Shrimp and Corn Salad Recipe is how easy it is to switch things up depending on what I have on hand or my mood. I encourage you to experiment—you might find a version that’s even better than mine!

Variation: I sometimes swap out romaine for baby spinach or arugula for a pepperier bite, especially in cooler months—it adds a lovely twist.
Spice level: If you like it milder, just reduce the cayenne pepper; if you love heat, add a dash of hot sauce to the dressing.
Protein swap: I’ve made this with blackened chicken or tofu, and both turn out deliciously with similar cooking methods.
Dressing tweak: Try adding a little Greek yogurt to the dressing for a creamier texture if you want to tone down the acidity.

Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe

Step 1: Whip Up the Cilantro Lime Dressing

I start by tossing all the cilantro lime dressing ingredients into my blender. It only takes a minute or two to get a silky, well-blended dressing that’s bright and packed with flavor. If you don’t have a food processor, a small whisk and some patience works perfectly too—just finely mince the garlic and cilantro ahead of time.

Step 2: Season the Shrimp and Marinate

Next, toss your shrimp with that fantastic mix of smoked paprika, garlic powder, and herbs. I like to let them sit for 10 minutes so the spices seep in—that little pause makes a noticeable difference, trust me. It’s the perfect moment for a quick clean-up or prepping veggies.

Step 3: Char the Corn

Heat a tablespoon of olive oil in a skillet until it’s shimmering, then add the corn. Cooking it over medium-high heat lets those lovely kernels develop a beautiful, slightly smoky char—this is the secret to balancing the shrimp’s spices. Stir occasionally so it doesn’t burn, and keep an eye for those little browned spots. If you have a grill, a quick turn on it works wonders, too.

Step 4: Cook the Shrimp

Using the same skillet warms things up quickly. Drizzle in the rest of the olive oil and lay the shrimp down in a single layer. They cook fast—about 2 to 3 minutes on each side—so don’t walk away. You want that firm pink color and a bit of a crust without overcooking. It’s all about timing here.

Step 5: Toss and Serve

Finally, in a large bowl, toss the romaine, charred corn, tomatoes, cucumbers, avocado, green onions, and cilantro with your shrimp. Drizzle the creamy cilantro lime dressing over the top and give it a gentle toss so everything gets coated without bruising the avocado. Serve immediately and enjoy the fresh, smoky goodness in every bite.

Top Tip

From my kitchen to yours, here are a few little tricks that make this Blackened Shrimp and Corn Salad Recipe shine—these are things I learned by trial and error and want you to skip the hassle.

Use Room Temperature Shrimp: Taking the shrimp out of the fridge about 15 minutes before cooking ensures they sear nicely and cook evenly.
Don’t Crowd the Pan: Give the shrimp space in the skillet so they blacken properly instead of steaming.
Char Corn Slowly: Medium-high heat is the sweet spot to get a nice char without burning—patience pays off here.
Add Avocado Last: Toss the avocado gently at the end just before serving to keep those lovely slices intact and fresh.

How to Serve Blackened Shrimp and Corn Salad Recipe

Blackened Shrimp Salad - Serving Suggestion

Garnishes

I always finish with an extra sprinkle of fresh cilantro and a few lime wedges on the side. Sometimes I add thinly sliced radishes for a peppery crunch—it’s a small touch that impresses guests and adds texture perfectly.

Side Dishes

This salad shines on its own, but if you want to round out the meal, I pair it with crusty garlic bread or a chilled cucumber soup. On warmer days, I love serving it alongside grilled sweet potatoes or a light quinoa pilaf.

Creative Ways to Present

For a summer potluck, I’ve turned this into a festive layered salad in a glass trifle bowl—layers of shrimp, corn, avocado, and dressing make a colorful show. Another fun twist is serving it in crispy tortilla bowls for individual portions that add crunch and presentation flair.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge and add avocado just before serving next time to avoid browning. The shrimp and salad hold up beautifully for a day or two, which is great for easy lunches.

Freezing

I don't recommend freezing the full salad because of the fresh veggies and avocado, but you can freeze the seasoned shrimp uncooked. Defrost and cook just before assembling for best texture and flavor.

Reheating

Gently reheat leftover shrimp in a skillet over medium heat for a minute or two to keep them juicy. Avoid microwaving salad greens; instead, add fresh lettuce on the side if needed to keep everything crisp and fresh.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works great—just make sure to thaw and pat them dry thoroughly before seasoning to get a good crust during cooking.

What if I don’t have access to fresh corn?

No worries! Frozen corn is a fine substitute and I often use it. Just make sure to thaw and dry the kernels before charring so they crisp up nicely instead of steaming.

How spicy is this Blackened Shrimp and Corn Salad Recipe?

It features a mild to medium heat thanks to the cayenne pepper—perfect for most palates. You can easily adjust by adding less cayenne for milder or more for an extra kick.

Can I grill the shrimp instead of cooking in a skillet?

Definitely! Grilling shrimp on skewers adds a great smoky flavor and is super quick. Just be sure not to overcook—grill 2-3 minutes per side until opaque and a little charred.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe holds a special place in my meal rotation because it’s proof you don’t need complicated to be delicious. The combination of smoky, fresh, tangy, and creamy flavors really delivers, and I know you’ll enjoy making and sharing it just as much as I do. Give it a try—you might find it becomes one of your favorite quick, feel-good dishes!