Name: Blackened Shrimp and Corn Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb uncooked large shrimp, peeled and deveined; 2 Tbsp olive oil, divided; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp oregano; 1/2 tsp dried thyme; 1/2 tsp onion powder; 1/2 tsp lemon zest; 1/2 tsp salt; Pinch of cayenne pepper; 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 Tbsp cilantro, chopped + more for garnish; 1/4 cup avocado oil (or olive oil); 2 Tbsp fresh lime juice; 1 Tbsp honey; 1 tsp red wine vinegar; 1 clove garlic, minced; 1/4 tsp ground coriander; 1/4 cup fresh cilantro, chopped; Salt and pepper, to taste

There’s nothing like the smoky kick of perfectly seasoned shrimp paired with the fresh crunch of sweet corn and crisp veggies. This Blackened Shrimp and Corn Salad Recipe is a vibrant, flavorful dish that’s both light and satisfying — a real winner for warm days or anytime you want a meal that feels fresh but packs a punch.

A large white bowl filled with a colorful layered salad placed on a white marbled surface. The bottom layer is fresh green lettuce leaves covering the bowl. On top of the lettuce, there are sections of bright yellow corn kernels, sliced pale green cucumbers, and halved red cherry tomatoes placed around the bowl. In the center, there is a pile of cooked orange shrimp with slightly charred edges, topped with a light green creamy dressing drizzled over the shrimp and vegetables. On top of the shrimp and near the center, there are slices of ripe avocado with a smooth green texture, also drizzled with the dressing. Chopped green herbs, possibly cilantro, are scattered throughout the salad, adding a fresh touch. 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’m genuinely excited to share this Blackened Shrimp and Corn Salad Recipe because it strikes such a great balance between smoky, tangy, sweet, and fresh flavors. Every bite feels like a little celebration, and it’s also surprisingly easy to pull together on a busy weeknight or when you’re entertaining friends.

Bold, smoky shrimp: The blend of spices creates that authentic blackened flavor that’s absolutely addictive.
Fresh, crunchy veggies: Romaine, cucumbers, and tomatoes add wonderful texture and freshness against the rich shrimp.
Sweet charred corn: Grilling or pan-searing the corn brings out a subtle caramelized sweetness that elevates the whole salad.
Bright, zesty dressing: The cilantro lime dressing ties everything together perfectly, balancing heat and freshness.

In a white bowl on a white marbled surface with a pink cloth under it, there is a colorful layered salad. The bottom layer is green leafy lettuce, topped with sections of yellow corn kernels, red cherry tomato halves, and green cucumber slices arranged around the bowl. In the center, there are seasoned cooked shrimp with an orange-red color. On top of the shrimp and vegetables, there are slices of light green avocado and a sprinkle of fresh chopped herbs. A woman's hand holds a spoon pouring a green creamy dressing over the shrimp and salad. In the background, there are two clear glasses with water. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a specific role—whether it’s about adding spice, freshness, or richness. I always recommend buying the freshest shrimp you can find, and fresh corn if it’s in season because that sweetness really shines when charred.

Flat lay of large blackened shrimp with a deep reddish spice coating, bright yellow charred corn kernels, halved vibrant red grape tomatoes, thinly sliced light green mini cucumbers, creamy sliced avocado, fresh chopped green onions, bright green cilantro leaves scattered around, and crisp romaine lettuce leaves with a fresh, leafy texture, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Large shrimp: Peeled, deveined shrimp soak up the blackening seasoning beautifully and cook quickly.
Olive oil: Used for searing both shrimp and corn, it helps build that gorgeous caramelized crust.
Smoked paprika: The star of the blackening spice blend, it adds warmth and smokiness.
Garlic powder, oregano, thyme, onion powder: These aromatics round out the spice mix, giving complexity without overwhelming.
Lemon zest and cayenne pepper: For brightness and just enough heat—adjust the cayenne to your spice tolerance.
Romaine lettuce: Crisp and sturdy, it provides a fresh, crunchy base that holds up well to the dressing.
Corn: Grilled or roasted corn adds a lightly charred sweetness and textural contrast.
Grape tomatoes and mini cucumbers: Juicy, refreshing veggies that keep the salad bright and light.
Avocado: Creamy slices to mellow the heat from the shrimp and add richness.
Green onions and cilantro: Fresh herbs that deliver pops of flavor and freshness.
Cilantro lime dressing ingredients: The avocado oil, fresh lime, honey, and red wine vinegar make a zesty, slightly sweet dressing that complements every bite.

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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

I love how this salad lends itself to easy customization. Sometimes I swap out the romaine for mixed greens or baby spinach, and other times I’ll add some grilled bell pepper for extra color and sweetness. This dish is a breeze to tweak, so don’t hesitate to make it your own.

Variation: Once, I added some black beans and diced mango—it turned into a sweet-and-spicy fiesta that my family absolutely adored.
Dietary swap: For a keto-friendly twist, just skip the honey in the dressing and use extra lime juice for tang.
Protein alternate: If you’re not a shrimp fan, blackened chicken or tofu works great here too!

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

Step 1: Whip up the cilantro lime dressing

I start by tossing all the dressing ingredients into my blender or food processor. This gives a silky, emulsified dressing that’s perfectly balanced with sweet, tangy, and herbal notes. You can make this a few hours ahead so the flavors meld together nicely.

Step 2: Season the shrimp with the blackened spice

In a large bowl, I mix the shrimp with the smoked paprika, garlic powder, oregano, thyme, onion powder, lemon zest, salt, cayenne, and a tablespoon of olive oil. Toss until every shrimp is coated. Letting it marinate even for 10 minutes amps up the flavor.

Step 3: Char the corn to bring out its sweetness

Heat a tablespoon of olive oil in a skillet over medium-high heat and add your corn kernels. Stir regularly until they start to brown and caramelize—usually around 10 to 15 minutes. You can also grill corn on the cob for a smoky outdoor vibe, then cut off the kernels once cooled.

Step 4: Cook the shrimp until perfectly blackened

Using the same skillet, heat the remaining olive oil till shimmering. Lay the shrimp in a single layer and cook about 2-3 minutes per side until they’re opaque and have that gorgeous blackened crust. Be careful not to overcrowd the pan or you won’t get that nice sear.

Step 5: Assemble the salad and serve

Chop your romaine, slice the tomatoes, cucumbers, and avocado, and toss everything together with the charred corn, green onions, and cilantro in a big bowl. Drizzle with the cilantro lime dressing and give it all a gentle toss. Serve immediately for the freshest flavors.

Top Tip

From my experience making this Blackened Shrimp and Corn Salad Recipe multiple times, a few tricks will really help you get the best results. These tips come straight from those times I nearly overcooked shrimp or ended up with bland corn—lessons well learned!

Season generously: Don’t be shy with the blackened spice mix—it’s the flavor backbone for this dish.
Pat shrimp dry: Before seasoning, make sure your shrimp are dry to get the best sear and avoid steaming.
Don’t overcrowd the pan: Cooking shrimp in batches if needed keeps that lovely crust intact instead of steaming.
Charring corn slowly: Medium-high heat gives you caramelization without burning—stir every couple minutes for even color.

How to Serve Blackened Shrimp and Corn Salad Recipe

Garnishes

I always sprinkle a bit of extra chopped cilantro on top for that fresh, herbaceous note. Sometimes I’ll add a few lime wedges on the side for anyone who wants an extra citrus burst. A dash of crumbled queso fresco or a light sprinkle of cotija cheese can add a lovely creamy, salty contrast.

Side Dishes

For a full meal, I like pairing this salad with some warm crusty bread or simple grilled plantains. A chilled white wine or sparkling water with lime complements the bold flavors beautifully. On busy nights, sometimes I just serve it with tortilla chips for scooping up all the goodness.

Creative Ways to Present

One fun idea I’ve tried is serving this salad in individual mason jars when guests come over—it looks charming and is super practical for mixing right before eating. For a summer party, arranging everything colorful on a large platter and letting everyone build their own bowls is a hit every time.

Make Ahead and Storage

Storing Leftovers

Leftover salad tastes great refrigerated if you keep the dressing separate until serving to maintain crispness. I store shrimp and veggies in airtight containers and add the dressing just before eating—this way the lettuce doesn’t get soggy.

Freezing

I wouldn’t recommend freezing the salad assembled because the lettuce and avocado don’t freeze well. However, you can freeze the blackened shrimp and charred corn separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the shrimp and corn gently in a skillet over medium heat to preserve their texture and flavor. Avoid microwaving if possible—it can make shrimp rubbery. Then toss with fresh greens and dressing for that just-made freshness.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Frozen shrimp works perfectly for this Blackened Shrimp and Corn Salad Recipe. Just thaw them completely and pat dry before seasoning to ensure the best sear and flavor.

What if I don’t have a blender for the dressing?

No blender? No problem! You can finely mince the garlic and cilantro and whisk all the dressing ingredients together vigorously in a bowl until well combined. It won’t be as emulsified but will still taste delicious.

Can I make this salad vegan?

Absolutely! Simply swap the shrimp for blackened tofu or tempeh and use a vegan honey substitute like agave nectar in the dressing. The flavors hold up wonderfully with these changes.

How spicy is the blackening seasoning?

The seasoning has a gentle heat mostly from the cayenne pepper, but it’s quite mild and easy to adjust—just reduce or omit the cayenne if you prefer little to no spice.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe is one of those dishes I keep coming back to because it never gets boring. Its layers of flavor, freshness, and texture create a satisfying meal that feels effortlessly elegant. I encourage you to try it exactly as is first, then make it your own with your favorite veggies or spices. Trust me, you’re going to love having this vibrant recipe in your rotation.