This will be your FAVORITE shrimp dish! Try making this simple shrimp avocado corn salad for dinner or put in a pita for an absolutely delicious lunch.
Who’s looking for a new recipe? My family loves shrimp AND avocados so what’s better than a shrimp avocado salad! I try out a lot of recipes and some are good and others not so good. This one is a HUGE winner and they loved it.
Shrimp Avocado Corn Salad Recipe
This dish doesn’t take long to prepare and it’s great when the weather is warm and you don’t want to turn on the oven. It’s perfect for a summer (June, July and August here in NC) lunch when the kids are at home and you want something a little different. You can add it to a pita, tortilla or large piece of romaine lettuce (for a low carb meal).
I normally keep frozen cooked shrimp in the freezer. It’s easy to pull out when you don’t have a lot of time. I have a bunch of shrimp recipes here that are all kid approved!
When I get home after 7 from practices and everyone’s starving, I want a fast meal. Shrimp is perfect to have around for these nights. My daughter likes to help out in the kitchen and is my official tail remover.
Ingredients this for shrimp salad
Avocados– Make sure your avocados are ripe and not too hard.
Shrimp– You can use fresh or frozen shrimp for this recipe. Like I said above, I normally use frozen to stay time. If you have raw shrimp make you cook it before adding it to the recipe. Shrimp doesn’t take a long time to cook, just place shrimp in a skillet with a little oil and cook a few minutes on each side.
Onion– You’ll want to use red onions for this recipe and finely chop them. Red onions just have a little milder taste. If you use a white on yellow onion you may want to reduce the amount you put in.
Corn– Canned corn is perfect for this recipe but you can up your game by cooking fresh corn and slicing the corn kernels off the cob.
Ingredients for cilantro lime dressing
- Extra virgin olive oil
- Apple cider vinegar
- Lime juice
How to make shrimp avocado corn salad
Combine cilantro, lime juice, garlic, vinegar, salt and olive oil in a blender. Blend until smooth and set aside. I have this Ninja blender that has these smaller cups and is perfect for this.
Add chopped avocados, red onions, corn, and shrimp to a large bowl. Pour dressing over the vegetables and mix until all are well coated.
For the best taste, serve immediately or store in an airtight container in the refrigerator.
Shrimp Avocado Corn Salad
- 2 avocados chopped
- 12 oz medium shrimp Cooked, tails off, deveined and chopped
- 1/2 red onion chopped
- 1 15 oz can sweet corn drained
Cilantro Lime Dressing
- 3/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 cup lime juice
- 1/3 bunch cilantro chopped and stems off
- 1 clove garlic minced
- 1/2 teaspoon salt
- To make the cilantro lime dressing, combine cilantro, lime juice, garlic, vinegar, salt and olive oil in blender and blend until smooth. Set aside.
- Add chopped avocados, red onions, corn, and shrimp to large bowl. Add dressing and mix until vegetables are well coated.
- Serve immediately.