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.
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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.
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.
- 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.
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:
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.
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.
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.
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.
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: Frying
- Cuisine: American
- Diet: Low Fat
Description
A vibrant and flavorful Blackened Shrimp and Corn Salad combining spicy, smoky shrimp with fresh vegetables and a zesty cilantro lime dressing. Perfect for a light and satisfying meal.
Ingredients
For the 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
For the 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
For the 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 the 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 together the shrimp with the blackened seasoning until fully coated. Let the shrimp marinate while you char the corn.
- Char the corn: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add corn and cook for about 15 minutes, until corn starts to brown. You can also char ears of corn on the grill. Remove corn and set aside.
- Cook the shrimp: In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once the oil is hot, add the shrimp in an even layer and cook about 3 minutes per side, until shrimp are opaque and nicely colored. Remove shrimp and set aside. Optionally, grill shrimp on skewers.
- Assemble the salad: In a large serving bowl, combine the romaine lettuce, charred corn, grape tomatoes, cucumbers, avocado, green onions, and chopped cilantro. Drizzle the cilantro lime dressing over the salad, toss gently, garnish with additional cilantro, and serve immediately.
Notes
- For extra smoky flavor, char the corn on a grill if available.
- If you prefer less heat, reduce or omit the cayenne pepper from the seasoning.
- Use fresh shrimp for best results, but frozen shrimp can be used if thawed properly.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- Substitute avocado oil with olive oil for a different flavor profile in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 180 mg
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