Looking for a tasty way to use up some summer corn? Try this Corn Avocado Salad with Cilantro Lime Shrimp. It’s gluten-free, dairy-free, and comes together in less than 30 minutes.
I love shrimp, especially when it’s flavored with Mexican or Cajun spices. This dish is flavored with a Siete taco seasoning mix to make my life simpler, there’s no shame am I right? It’s then served alongside a refreshing crispy tasty corn and avocado salad. Then dressed in a tangy cilantro lime dressing.
This dish combines a lot of those Mexican spices and herbs, but I also added a little Italian flair to the mix by incorporating mozzarella balls and a little fresh basil. The combo was delicious.
For the corn, you can eat it raw right off the Cobb or boil it whole for about 10 minutes to slightly soften it up. Once it’s cooked, allow for it to cool. This process can be done a day in advance if needed. Once you’re ready, using a sharp knife, slice the kernels right off the corn. It’s that simple.
Here’s What You Need
- Shrimp
- Siete taco seasoning
- Olive oil
- Arugula
- Corn
- Avocado
- Cucumber
- Red onions
- Mozzarella balls
- Cilantro
- Lime
- Garlic
- Scallions
- Basil
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I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Xo
Natalie
Corn Avocado Salad with Cilantro Lime Shrimp
Corn Avocado Salad with Cilantro Lime Shrimp
Ingredients
- SHRIMP
- 1 lb Wild Caught Jumbo Shrimp peel-on or peeled off
- 2 tbsp olive oil
- 1/2 packet of taco seasoning I like Siete
- CORN AVOCADO SALAD
- 3 ears of corn
- 2 avocados diced
- 1 persian cucumber diced
- 1/2 red onion sliced
- 1 cup cherry tomatoes halved
- 1 container of organic mini mozzarella balls
- 1/4 cup sliced fresh basil
- 2 cups arugula
- CILIANTRO LIME DRESSING
- 1 cup cilantro
- 1 scallion or green onion rough chopped
- 1 lime zested and juiced
- 1/2 cup olive oil
- 2 garlic cloves
- salt and pepper
Instructions
- DRESSING: Add all the drssing ingredients into a mini food processor and blend to combine, set aside.
- Boil water in a large pot and add the corn on the cob for about 10 minutes. Remove and cut the corn kernals off.
- CORN AVOCADO SALAD: Add all the ingredients into a large bowl EXCEPT the arugula. Add half of the dressing and mix. Set aside.
- SHRIMP: Heat cast iron skillet to medium heat and add about 2 tbsp olive oil.
- On a plate, season the shrimp with 2 tbsp of olive oil, and the taco seasoning. Mix well with your hands and add them to the skillet. Grill for about 3 minutes per side. If you’re using shell-on, peel the shell off once it cools.
- On a plate, add some arugula, then top the arugula with the corn salad. Add the shrimp and drizzle a little more of the cilantro dressing and enjoy!
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