Fresh Corn Salad with Spicy Shrimp and Tomatoes

Bursting with vibrant flavors and a hint of smoky heat, this Fresh Corn Salad with Spicy Shrimp and Tomatoes is a summer-inspired dish that’s as refreshing as it is satisfying. Grilled corn kernels add a slight char and sweetness, perfectly complemented by juicy cherry tomatoes, creamy avocado, and aromatic cilantro. The real star, however, is the zesty shrimp, seasoned with paprika and cayenne for a bold, fiery kick. A tangy lime dressing ties it all together, making this salad a wholesome and colorful option for lunch, dinner, or entertaining. Quick and easy to prepare in under 30 minutes, it’s a crowd-pleaser that celebrates fresh, seasonal ingredients.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 ears Fresh corn (on the cob)
• 2 cups Cherry tomatoes
• 0.5 medium Red onion
• 0.25 cup Cilantro
• 3 tablespoons Lime juice
• 3 tablespoons Olive oil
• 2 Garlic cloves
• 1 pound Raw shrimp (peeled and deveined)
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 Avocado

Directions

Step 1

1. Preheat a grill or stovetop griddle to medium-high heat.

Step 2

2. Husk the corn and brush it lightly with 1 tablespoon of olive oil. Grill the corn for 8-10 minutes, turning frequently, until kernels are slightly charred and tender. Set aside to cool.

Step 3

3. While the corn cools, halve the cherry tomatoes, finely dice the red onion, and chop the cilantro. Place these ingredients in a large mixing bowl.

Step 4

4. Cut the kernels off the cooled corn and add them to the bowl with the tomatoes, onion, and cilantro.

Step 5

5. In a small bowl, whisk together 2 tablespoons of olive oil, lime juice, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour this dressing over the corn salad and toss to combine.

Step 6

6. In a medium bowl, combine the shrimp with cayenne pepper, paprika, 1/2 teaspoon of salt, 1 minced garlic clove, and 1/4 teaspoon of black pepper. Toss well to coat.

Step 7

7. Heat a skillet over medium-high heat and add a drizzle of olive oil. Cook the shrimp for 2-3 minutes per side, or until opaque and fully cooked. Remove from heat.

Step 8

8. Dice the avocado and gently fold it into the corn salad.

Step 9

9. To serve, portion the salad onto plates and top with the spicy shrimp. Garnish with additional cilantro, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1078.9g)

Amount per serving	% Daily Value*
Calories	811.8

Total Fat 24.6g	0%
Saturated Fat 3.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 857.3mg	0%
Sodium 2901.0mg	0%
Total Carbohydrate 43.3g	0%
Dietary Fiber 16.4g	0%
Total Sugars 13.4g
Protein 116.5g	0%

Vitamin D 0IU	0%
Calcium 421.5mg	0%
Iron 4.2mg	0%
Potassium 2941.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 54.1%

Carbs: 20.1%