Southwest Shrimp and Corn Salad
Prep time
Cook time
Total time
This is just a luscious, healthy, big salad! Just think of the cast of characters, big, juicy grilled shrimp, sweet charred corn, fresh tomatoes, sweet onion and creamy avocado on a bed of crispy Romaine, drizzled with a slightly sweet, lime, and cumin dressing! It can't be much better! You can also boil the shrimp and corn if it's not convenient to fire up the grill, either way it's DELISH!
Author: Ruth Guerri
Recipe type: Salad
Serves: 4
Ingredients
Shrimp & Corn
- 1lb of large raw shrimp, peeled and deveined
- 2 tsp of chili powder
- ½ tsp of salt
- 2 ears of fresh corn
Dressing
- 4 Tbs of lime juice
- 2 Tbs of canola oil
- ½ tsp of salt
- ¼ tsp of pepper
- ½ tsp of cumin
- 1 tsp of sugar, or more to taste
Salad
- 2 tomatoes, chopped
- 1 small red or yellow onion, thinly sliced
- 1 avocado chopped
- 4 - 5 cups of Romaine lettuce, chopped
Instructions
- Start with the shrimp and corn, if grilling, sprinkle the corn and shrimp with chili powder & salt, oil the grate and put the corn on, cook for about 10-12 minutes, turning occasionally, the shrimp take about 5-6 minutes to cook, so put them on the grill with the corn for the last 5-6 minutes, turn once.
- To boil, bring a large pot of water, salt and chili powder to a boil, add the corn and cook for 5-6 minutes, remove and then add the shrimp to the pot and cook for 2-3 minutes. Remove and let cool.
- Now, when cool enough to handle, cut the kernels from the corn.
- For the dressing, add the lime juice, canola oil, salt, pepper, cumin, and sugar to a small bowl and stir until well combined.
- In a large bowl, place the shrimp, corn, lettuce, tomatoes, and onion, drizzle on the dressing and toss well, then gently stir in the avocado.
Serve with tortilla strips or warm crusty bread if you like, enjoy!
