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Corn Avocado Salad with Shrimp

Corn Avocado Salad with Cilantro Lime Shrimp

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.
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Prep Time 15 minutes
15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Mexican
Servings 4

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!