Avocado Corn Salad With Grilled Shrimp

Table of Contents

Fresh, light, and bursting with summer flavor, this Avocado Corn Salad with Grilled Shrimp is the perfect warm-weather dish. Juicy grilled shrimp sit on a vibrant medley of sweet corn, creamy avocado, cherry tomatoes, and red onion, all tossed in a zesty lime dressing. It’s refreshing yet satisfying—a great option for lunch, dinner, or a BBQ side that doubles as the main event. Best part? It’s quick, easy, and packed with wholesome ingredients.

Time Breakdown:

Prep Time: 15 minutes
Cook Time: 8–10 minutes
Total Time: 25 minutes

Ingredients:

One pound of extra-large or jumbo prawns with the tail on and deveined

one large clove of minced garlic

one tsp of smoky paprika

One medium ripe avocado, peeled, pitted, and chopped

one medium red onion, chopped

one pint of cherry or grape tomatoes, halved

one jalapeño, seeded, and chopped

one lime, juiced and zest

two corn on the cob, fresh or cooke

one bunch of fresh cilantro, chopped

one lime, soaked in water

Instructions:

Transfer the prawns to a bowl and add the seasonings on top. Stir in oil, zest, and lime juice to coat evenly.

Place around three prawns on top of every wooden skewer. Turn up the heat to medium in a grill pan.

Shrimp skewers should be cooked for two to three minutes on each side, or until they are opaque and pink.

In the meantime, combine chopped avocado, onion, minced garlic, grape or cherry tomatoes, jalapeño, and cilantro in a salad dish. Add the juice from one lime and adjust the seasoning with salt and pepper to taste.

After the shrimp skewers are finished, place them on a platter.

Place the corn on the grill and continue to cook it over medium-high heat, tossing it regularly, until it is browned on all sides, 6 to 8 minutes total.

Let the corn cool until it’s safe to handle, then cut it off the cob with a sharp knife and add it to the avocado salad.

Add the prawn skewers on top of the salad and toss again before serving.

Notes:

Snack on chicken instead of prawns. Use scallop for another type of seafood.

Not a lime? Apply lemons

Vine-ripe tomatoes can also be used.

You can use white sweet onions in place of red onions.
Storage:

For up to three days, put leftovers in a container and keep them in the refrigerator. When you’re ready to eat, microwave to reheat. We advise against freezing