Description
A refreshing and vibrant salad featuring grilled shrimp and sweet corn, perfect for summer gatherings.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups corn, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 medium avocado, diced
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Marinate the shrimp in a bowl with olive oil, lime juice, salt, and pepper for about 15 minutes.
- Preheat the grill to medium-high heat and grill the marinated shrimp for 2-3 minutes on each side until pink and opaque.
- If using fresh corn, grill it alongside the shrimp for about 10 minutes, turning occasionally. If using frozen corn, thaw it and add it later.
- In a large bowl, combine the grilled shrimp, corn, cherry tomatoes, red onion, and avocado. Toss gently and adjust seasoning as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Reheating is not recommended; enjoy the salad cold.
- For a vegan option, replace shrimp with grilled tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Grilled Shrimp, Corn Salad, Summer Salad, Healthy Recipe