There’s something incredibly fresh and zesty about this Blackened Shrimp and Corn Salad Recipe that feels like summer on a plate. The smoky spices on the shrimp paired with sweet charred corn and a vibrant cilantro lime dressing—it’s a combo you won't want to miss.

A large white bowl sits on a white marbled surface filled with a colorful salad. The bottom layer is green lettuce leaves topped with bright yellow corn kernels on two sides. On one side, there are light green cucumber slices, and on the other side, halved red cherry tomatoes. In the center, there is a pile of orange cooked shrimp, with avocado slices arranged neatly on one side of the shrimp. The entire dish is drizzled with a green sauce and sprinkled with black pepper. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe
Top Tip
How to Serve Blackened Shrimp and Corn Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blackened Shrimp and Corn Salad Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I make this salad because it hits that perfect mix of smoky, sweet, tangy, and fresh flavors all at once. It's simple enough for a weeknight dinner but special enough for guests.

Bold Flavors: The blackened shrimp seasoning is packed with smoky paprika and a hint of cayenne that wakes up your taste buds.
Fresh and Crunchy: Charred corn and crisp romaine lettuce add a delightful texture contrast that keeps each bite interesting.
Cilantro Lime Dressing: This dressing ties everything together with a zesty, herbaceous kick — seriously addictive!
Quick and Versatile: It comes together in under 30 minutes, perfect for a last-minute meal or a summer cookout side.

A large white bowl filled with a colorful salad is placed on a white marbled surface. Inside the bowl, the first layer consists of green leafy lettuce covering the bottom. On top, there are neatly arranged sections of bright red cherry tomato halves, yellow corn kernels, sliced light green avocado, and sliced light green cucumber. In the center, there is a pile of seasoned shrimp with a slightly orange color. A woman’s hand is holding a spoon above the shrimp, drizzling a thick green sauce over the shrimp and vegetables. In the background, there are two clear glasses with water and a small bowl with more green sauce on the white marbled surface. The lighting is bright and natural, highlighting the fresh colors of the ingredients. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Blackened Shrimp and Corn Salad Recipe lies in its balance of flavors and textures. Each ingredient plays a crucial role, so here’s why I chose them and some tips when picking them out.

Flat lay of large peeled shrimp seasoned with smoked paprika and herbs, charred golden corn kernels, fresh grape tomatoes halved showing their juicy interior, thinly sliced mini cucumbers with crisp edges, creamy avocado slices, chopped green onions, bright green cilantro leaves, and crisp romaine lettuce leaves arranged in layers, all placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Large shrimp: Peeled and deveined shrimp cook quickly and soak up the bold blackening spices beautifully.
Smoked paprika and cayenne pepper: These give the shrimp that perfect smoky heat without overwhelming the dish.
Fresh corn: Charred corn adds sweetness and depth — if using frozen, thaw well and pat dry before cooking.
Romaine lettuce: Crunchy and fresh, it acts as a sturdy base for all the toppings.
Grape tomatoes and cucumbers: They add juicy bursts of freshness that balance the spice on the shrimp.
Avocado: Creamy slices help mellow the heat and add richness.
Green onions and cilantro: Provide fresh herbal notes that brighten the salad.
Lime juice and avocado oil (dressing): The lime brightens everything, and avocado oil keeps the dressing light and smooth.
Honey and red wine vinegar: These bring a touch of sweetness and acidity to balance the flavors perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s fun about this Blackened Shrimp and Corn Salad Recipe is how easy it is to customize—it’s like a canvas for your tastes. I love swapping ingredients or adjusting the heat depending on my mood or what I have on hand.

Variation: Sometimes I swap out romaine for crisp baby kale or arugula to add a peppery bite. It’s a subtle change but delicious.
Spice level: If you prefer it milder, cut the cayenne in half or skip it. For heat lovers, add an extra pinch or toss in some diced jalapeños.
Protein swap: I’ve used diced grilled chicken or tofu with the same blackened seasoning when shrimp aren’t an option, and it works great.
Seasonal add-ins: In the fall, roasted sweet potatoes or pumpkin seeds add a cozy dimension.

Step-by-Step: How I Make Blackened Shrimp and Corn Salad Recipe

Step 1: Whip up the Cilantro Lime Dressing

The dressing is the heart of this salad. I throw avocado oil, fresh lime juice, honey, red wine vinegar, garlic, coriander, cilantro, salt, and pepper into my blender and puree until smooth. The fresh cilantro and lime juice brighten everything up—making sure you don't skip this step really pays off in flavor.

Step 2: Season the Shrimp

In a big bowl, I toss the shrimp with smoked paprika, garlic powder, oregano, dried thyme, onion powder, lemon zest, salt, and a pinch of cayenne. This dry rub sticks well when you add a little olive oil. Letting the shrimp marinate even for 5 minutes helps the spices shine.

Step 3: Char the Corn

Heat a tablespoon of olive oil in a skillet over medium-high heat—then add the corn. I like to toss it around for about 10 to 15 minutes until you get those perfect charred bits. This step adds a smoky sweetness that builds flavor complexity. Alternatively, grilling fresh corn ears works beautifully too.

Step 4: Cook the Shrimp

In the same skillet, heat the remaining tablespoon of olive oil until shimmering. Place shrimp in a single layer and cook each side 2 to 3 minutes until opaque and lightly charred. Don't overcrowd the pan to keep that nice crust forming. You can also skewer and grill the shrimp if you prefer.

Step 5: Assemble Your Salad

In a large bowl, toss together chopped romaine, the charred corn, grape tomatoes, sliced cucumbers, avocado, green onions, and chopped cilantro. Top with the perfectly blackened shrimp and drizzle with the cilantro lime dressing. Give it a gentle toss or serve the dressing on the side if you like.

Top Tip

From my many tries, these tips have transformed how I make the Blackened Shrimp and Corn Salad Recipe—and they’ll help you nail it every time.

Don’t rush the char: That caramelization on the corn adds incredible depth, so be patient and turn often to avoid burning.
Oil matters: Using avocado oil in both dressing and cooking gives a smooth, light flavor and a high smoke point perfect for cooking shrimp.
Marinate briefly, but definitely: Even a few minutes helps the spices penetrate the shrimp, so don’t skip this quick step.
Cook shrimp on high heat: It seals in moisture quickly and helps develop that signature blackened crust without overcooking.

How to Serve Blackened Shrimp and Corn Salad Recipe

Blackened Shrimp Salad - Serving Suggestion

Garnishes

I always add an extra sprinkle of fresh chopped cilantro and a wedge or two of lime on the side. For a little crunch, sometimes I toss in toasted pepitas or sprinkle cotija cheese on top — it’s an accidental favorite that really rounds out the flavors.

Side Dishes

This salad pairs beautifully with warm, crusty bread or a side of black beans and rice. On lazy summer evenings, I also love serving it alongside grilled corn muffins or a cold, crisp white wine.

Creative Ways to Present

For a dinner party, I like to serve the shrimp salad in individual mason jars or on crisp tortilla chips as a fun starter. Layering the ingredients to show off colorful veggies makes it irresistible. Another favorite is scooping it into butter lettuce cups for handheld bites.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 2 days. I usually keep the dressing separate to avoid soggy greens and add it just before eating. The shrimp hold up surprisingly well, but fresh avocado is best added right before serving to prevent browning.

Freezing

I don’t recommend freezing the assembled salad because the fresh veggies and avocado lose their texture. However, the blackened shrimp freeze well cooked or raw in a sealed bag for up to 3 months—just thaw and warm gently before adding to a fresh salad.

Reheating

To reheat shrimp, I pop them in a hot skillet for a minute or two—just long enough to warm without drying out. Avoid the microwave if you can, as it tends to make shrimp rubbery. The salad itself is best served cold or at room temp for crispness.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work just fine as long as you thaw them completely and pat them dry before seasoning. This helps the spices stick better and prevents excess moisture during cooking.

What’s the best way to char the corn?

I find that cooking the corn kernels in a hot skillet with a little olive oil is quick and easy; stirring occasionally until you see brown, caramelized spots is key. Alternatively, grilling whole ears of corn gives a smoky flavor that’s spot on.

Can I make the cilantro lime dressing ahead of time?

You can definitely make the dressing a day ahead; just keep it refrigerated in a sealed container. Give it a good shake or stir before serving as the ingredients may naturally separate over time.

Is this salad suitable for meal prep lunches?

Yes! Just keep the dressing separate and add fresh avocado right before eating. The shrimp and veggies hold up well refrigerated for a couple of days, making it a flavorful, nutritious lunch option.

Final Thoughts

This Blackened Shrimp and Corn Salad Recipe truly feels like a gift from my kitchen to yours. It’s one of those meals I come back to again and again because it’s fresh, flavorful, and just so easy to whip up. Trust me, once you try those spicy shrimp paired with charred corn and that luscious cilantro lime dressing, you’ll want this salad in your regular rotation too.