There’s nothing quite like the spicy, smoky flavors of shrimp mingling with the sweetness of fresh corn in summer. This Blackened Shrimp and Corn Salad Recipe is where bold meets fresh, bringing a vibrant crunch and zesty kick that’ll have you reaching for seconds—and maybe thirds.

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

I've been making this Blackened Shrimp and Corn Salad Recipe on repeat—especially when I want something that's both comforting and fresh. It hits the balance perfectly: the shrimp has that irresistible charred crust, while the salad bursts with bright, crisp veggies and a delicious cilantro lime dressing that ties it all together.

Flavor Explosion: The blackened seasoning brings smoky heat that complements the natural sweetness of corn perfectly.
Easy to Make: It’s a quick recipe with straightforward steps, so you’ll have a delicious meal on the table in about 30 minutes.
Fresh & Healthy: Packed with fresh veggies like cucumber, tomatoes, and avocado, it feels light but satisfying.
Versatile Meal: Whether it’s a casual family dinner, a picnic, or a lighter lunch, this salad fits the bill beautifully.

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 its part in layering flavor and texture. The shrimp gets a smoky punch from the paprika and spices, while fresh corn adds sweetness and crunch. The creamy avocado and zesty dressing pull it all together for a balanced dish.

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: Go for peeled and deveined shrimp to save time; the large size holds up perfectly when blackened.
Smoked Paprika: This gives the shrimp that signature smokey warmth and a beautiful dark crust.
Fresh or Frozen Corn: Fresh corn off the cob is ideal, but frozen works fine—just thaw and drain.
Romaine Lettuce: Crunchy enough to hold the dressing but subtle to keep the salad light.
Mini Cucumbers: Adds a refreshing crispness without overpowering the main flavors.
Avocado: Creamy texture adds richness and balances the spiciness of the shrimp.
Cilantro: The fresh herb brings bright, citrusy notes that brighten the whole bowl.
Lime Juice & Honey: These in the dressing add the perfect sweet-tart balance.
Olive Oil & Avocado Oil: Both are great for cooking and dressing—use avocado oil for a mild flavor.

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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 tweak based on what you have or prefer. Feel free to swap out veggies, adjust the heat level, or switch the protein up to make it your own.

Spice it Up or Down: I sometimes add extra cayenne for a bolder fire or tone it down by using less paprika if I’m serving kids.
Grilled Variations: For a smoky twist, try grilling the shrimp and corn instead of cooking them on the stovetop—it adds an irresistible char.
Protein Swap: If you’re not a shrimp fan, blackened chicken or tofu work surprisingly well with the same seasoning!
Seasonal Veggies: When summer rounds out, swap cucumbers for thinly sliced radishes or use cherry tomatoes for extra color.

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

Step 1: Whip Up That Zesty Cilantro Lime Dressing

Start with the dressing—it’s where all the fresh citrusy goodness begins. I toss the avocado oil, fresh lime juice, honey, red wine vinegar, garlic, coriander, and cilantro into my blender and pulse it until smooth. It takes less than a minute, and I love how this dressing adds a zippy layer of flavor that ties everything together.

Step 2: Coat the Shrimp with Blackened Seasoning

In a large bowl, sprinkle smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, and just a pinch of cayenne onto the shrimp. Drizzle a tablespoon of olive oil, then toss everything so each shrimp is evenly coated. I like to let it sit for a few minutes to soak up those spices while I get the corn ready—that’s where the flavor magic happens.

Step 3: Char the Corn to Perfection

Heat a tablespoon of olive oil in a skillet over medium-high heat. Add fresh or thawed corn and cook, shaking or stirring occasionally, for about 10 to 15 minutes. You’re looking for little brown spots that add smoky notes without burning the kernels. When the aroma fills your kitchen, you know it’s time to pull the corn off and set it aside. If you prefer, grilling the corn outdoors adds an extra smoky charm.

Step 4: Sear the Shrimp Just Right

In the same skillet (adding a little more oil if needed), spread the shrimp out in a single layer. Let them cook undisturbed for 2 to 3 minutes until you see a beautiful crust form, then flip and cook another 2 to 3 minutes until they’re pink and opaque. Shrimp cook fast, so watch closely to avoid overcooking—juicy, tender bites are the goal here.

Step 5: Toss Together the Salad & Serve

Roughly chop romaine lettuce, halve grape tomatoes, slice cucumbers and avocado, chop green onions, and shred some cilantro. In a large bowl, combine all the veggies, corn, and shrimp. Drizzle the cilantro lime dressing over everything and toss gently. The colors alone are kind of addictive—I swear you’ll want to eat this straight out of the bowl.

Top Tip

From my experience, the difference between a good Blackened Shrimp and Corn Salad and an unforgettable one comes down to seasoning and timing. Here are some tips that really make this recipe shine every time I make it.

Don’t Skip Lemon Zest: It adds a subtle brightness to the blackening spice mix that elevates the shrimp’s flavor in a way that’s easy to miss.
Marinate Briefly: Letting the shrimp sit in the spices for just 5-10 minutes amps up the taste without making the shrimp mushy or salty.
Use High Heat for Searing: Get your skillet piping hot before adding shrimp to get that perfect blackened crust fast—otherwise, you risk overcooking.
Char Corn Slowly: Medium-high heat lets the natural sugars caramelize without burning, which adds a complexity that rounds out the salad beautifully.

How to Serve Blackened Shrimp and Corn Salad Recipe

Garnishes

I’m a big fan of adding a little more fresh cilantro on top for that final fresh pop—it brightens each bite. A wedge of lime on the side is also perfect for extra tang if someone wants to squeeze more juice. Sometimes I sprinkle a few toasted pepitas or pumpkin seeds on top for an extra nutty crunch.

Side Dishes

For a complete meal, I love pairing this salad with some warm crusty bread or garlic pita. When it’s cooler out, a bowl of black bean or tortilla soup pairs beautifully with the bright flavors. If you want extra hearty, simple cilantro-lime rice on the side works wonders.

Creative Ways to Present

For parties or casual get-togethers, I’ve served this Blackened Shrimp and Corn Salad Recipe layered in individual mason jars – it looks charming and stays fresh until ready to eat. You can also use it as a filling for soft tacos or atop tostadas for a fun, hands-on meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container and keep dressing separate if possible to avoid soggy lettuce. The shrimp and corn hold up nicely in the fridge for about two days, so I always enjoy this salad as a lunch the next day.

Freezing

I don’t recommend freezing this salad as the fresh veggies and creamy avocado can get mushy, but you can freeze the blackened shrimp separately if you want to prep protein ahead of time. Just thaw and reheat gently.

Reheating

Reheat leftover shrimp in a hot skillet for just a minute or two to keep them juicy without drying out. Avoid the microwave if you can—it tends to toughen shrimp. The salad is best served cold, so toss everything together fresh after reheating the shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this Blackened Shrimp and Corn Salad Recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning to get the best blackened crust.

What’s the best way to char the corn?

You can char corn in a hot skillet with a bit of oil, stirring occasionally until browned, or grill it whole on outdoor grill racks for smoky flavor. Either way, don't rush—slow caramelization is key.

Can I make the salad ahead of time?

You can prep the veggies and dressing a day ahead, but I recommend cooking the shrimp and assembling the salad just before serving to keep it fresh and crunchy.

How spicy is this Blackened Shrimp and Corn Salad Recipe?

The seasoning has a gentle heat thanks to cayenne and smoked paprika, but it’s easy to adjust by adding more or less spice to fit your taste preferences. It’s flavorful without being overpoweringly spicy.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe has become one of my go-to dishes for warm days when I want something light but irresistibly flavorful. Sharing it always sparks compliments, and it’s such a joy to make because it’s fast, fresh, and endlessly adaptable to whatever's in your fridge. Once you try making it yourself, I bet you’ll find yourself coming back to it time and time again—just like I have.