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.
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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.
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.
- 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.
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:
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before seasoning to get the best blackened crust.
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.
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.
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.
Print
Blackened Shrimp and Corn Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A flavorful and vibrant Blackened Shrimp and Corn Salad featuring spicy seasoned shrimp, charred corn, fresh vegetables, and a zesty cilantro lime dressing. Perfect for a light and healthy meal packed with bold flavors.
Ingredients
Shrimp
- 1 lb uncooked large shrimp, peeled and deveined
- 2 tablespoon olive oil, divided
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon lemon zest
- ½ teaspoon salt
- Pinch of cayenne pepper
Salad
- 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 tablespoon cilantro, chopped + more for garnish
Cilantro Lime Dressing
- ¼ cup avocado oil (or olive oil)
- 2 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon ground coriander
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Make the dressing: Combine all ingredients for the cilantro lime dressing in a high-powered blender or food processor and blend until smooth. Set aside.
- Prepare the shrimp: In a large bowl, toss the shrimp with smoked paprika, garlic powder, oregano, dried thyme, onion powder, lemon zest, salt, cayenne pepper, and 1 tablespoon olive oil until fully coated. Let the shrimp marinate while you char the corn.
- Char the corn: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add corn and cook for 15 minutes, stirring occasionally, until the corn starts to brown and develop a charred color. Remove from heat and set aside.
- Cook the shrimp: In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once hot, add the shrimp in an even layer and cook for 3 minutes per side until the shrimp are opaque and have a nice blackened color. Remove shrimp and set aside.
- Assemble the salad: In a large serving bowl, combine romaine lettuce, charred corn, grape tomatoes, sliced cucumbers, avocado, green onions, and chopped cilantro. Drizzle the salad with the cilantro lime dressing and toss gently to combine. Garnish with additional cilantro if desired and serve immediately.
Notes
- For extra smoky flavor, grill the corn on the cob and shrimp on skewers instead of using the skillet.
- Use frozen corn if fresh is unavailable; just thaw before cooking.
- Adjust the cayenne pepper amount for preferred spice level or omit for milder taste.
- The dressing can be made ahead and stored refrigerated for up to 2 days.
- Slice the avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 180 mg

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