Grilled Shrimp, Avocado & Corn Salad with Lime Vinaigrette

This Grilled Shrimp, Avocado, & Corn Salad is a light, fresh dinner perfect for warm evenings. It pairs smoky grilled shrimp and charred corn with creamy avocado, juicy tomatoes, and crisp greens for a bright, satisfying meal that’s both gluten-free and dairy-free.

If you want a simple, flavorful dinner that keeps the kitchen cool, this grilled salad is ideal. The lime vinaigrette adds a clean, tangy finish that complements the natural sweetness of summer corn and the richness of avocado.

All of the cooking for this recipe happens on the grill, so it’s a great option for barbecues, backyard meals, or anytime you want to keep the heat outside. Below you’ll find a clear ingredients list and step-by-step instructions to make this salad at home.

Ingredients

(Full ingredient amounts are available in the recipe card at the bottom.)

For the shrimp

• Shrimp – fresh, raw, peeled and deveined. Jumbo shrimp (about 20 per pound) were used for this version; other sizes are fine but may change cooking times.
• Spices – smoked paprika, garlic powder, ground cumin, ground black pepper, and kosher salt. Adjust salt to taste depending on the type you use.
• Oil – a high-heat oil such as avocado or canola oil.

For the salad

• Corn on the cob – fresh ears are ideal for grilling, but frozen or canned corn kernels can be substituted in a pinch.
• Lettuce – green leaf, romaine, red leaf, or a spring mix all work well.
• Cherry tomatoes – grape tomatoes are a good alternative; larger tomatoes can be chopped.
• Avocado – sliced or cubed.
• Lime wedges and flaky salt for garnish, if desired.

For the dressing

• Lime juice – fresh for the best flavor.
• Oil – avocado or olive oil.
• Salt and pepper – to taste.

How to make grilled shrimp avocado corn salad

(See the recipe card below for full written measurements and times.)

1. Prep the produce: halve the cherry tomatoes, tear or chop the lettuce into bite-size pieces, and slice or cube the avocado. Set aside.
2. Grill the corn: remove husks and silk, preheat the grill to medium-high (around 350–400°F), then grill the cobs with the lid closed. Rotate every 4 minutes until kernels are starting to char on all sides (about 12 minutes total).
3. Season the shrimp: combine the smoked paprika, garlic powder, ground cumin, black pepper, and kosher salt in a small bowl. Pat the shrimp dry, toss with the seasoning, then drizzle with oil and coat evenly.
4. Skewer the shrimp: thread 4–6 shrimp per skewer depending on size, keeping similar-sized shrimp together so they cook evenly.
5. Grill the shrimp: once the corn is off the grill and cooling, reduce the grill temperature if needed and cook shrimp skewers 2 minutes per side, or until opaque and cooked through (internal temperature about 145°F).
6. Cut the corn off the cob: let the cobs cool slightly, then use a sharp knife to slice the kernels away from the cob.
7. Assemble the salad: in a large bowl, combine the lettuce, grilled corn kernels, grilled shrimp, avocado, and tomatoes.
8. Make and toss the dressing: shake lime juice, oil, salt, and pepper in a small jar until emulsified, pour over the salad, toss gently, and serve with lime wedges and flaky salt if you like.

Sides to serve with the salad

This salad pairs nicely with other grilled vegetables, grilled fruit, a potato side, or a simple cup of rice. Choose whatever rounds out the meal for your group.

• Grilled vegetables such as bell peppers, onions, or zucchini
• Grilled fruit like pineapple or peaches
• Grilled or roasted potatoes, or a chilled potato salad
• Steamed rice (white, brown, or cauliflower rice)

Tips & substitutions

• Frozen shrimp: thaw overnight in the fridge or quickly under cold running water for 5–10 minutes before seasoning and grilling.
• Skewers: metal skewers are less likely to burn than wooden ones and are easier to handle on the grill.
• Corn alternatives: frozen or canned corn kernels are acceptable if you’d rather skip grilling the corn—just drain frozen or canned corn well.
• Dressing options: feel free to swap the lime vinaigrette for your favorite dressing if you prefer a different flavor profile.

If you try this grilled shrimp, corn, and avocado salad, consider rating the recipe and sharing how it turned out.

Grilled Shrimp, Avocado, & Corn Salad (GF, DF)

A crisp, flavorful salad combining smoky grilled shrimp and corn with avocado, tomatoes, and greens, finished with a bright lime vinaigrette. Gluten-free and dairy-free.

Course: Salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Calories: 367kcal

Author: Taryn Solie

Equipment

• A sharp knife
• A cutting board
• Paper towels
• A pair of tongs
• Measuring spoons
• 4–5 metal skewers
• A small bowl
• A large bowl or serving dish
• A plate or platter
• An oven mitt
• A small jar with a lid for the dressing

Ingredients

Salad Ingredients

• 1 head green leaf lettuce
• 1 avocado
• 2 corn on the cob
• 1 lb raw shrimp peeled & deveined
• 1 cup cherry tomatoes
• 2 tsp oil avocado or olive

Shrimp Seasoning

• ¾ tsp kosher salt
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp ground cumin
• ⅛ tsp ground black pepper

Lime Vinaigrette

• 2 tbsp lime juice one large lime
• 3 tbsp oil avocado or olive
• ½ tsp kosher salt
• ⅛ tsp ground black pepper

Instructions

• Prep the vegetables: halve the cherry tomatoes, chop or tear the lettuce into bite-size pieces, and slice the avocado.
• Grill the corn: preheat the grill to medium-high (about 400°F). Remove husks and silk, rinse and dry the ears, then grill on all sides until kernels start to char, rotating every 4 minutes.
• Make the shrimp seasoning and toss with dried shrimp. Drizzle oil and mix to coat evenly.
• Thread shrimp onto skewers, grouping similar sizes together (about 4–6 per skewer).
• Grill shrimp 2 minutes per side until opaque and cooked through.
• Remove kernels from the cooled corn cob using a sharp knife.
• Assemble the salad: combine lettuce, grilled corn, shrimp, tomatoes, and avocado. Shake dressing ingredients in a jar, pour over the salad, toss gently, and serve with lime wedges.

Notes

• Frozen shrimp: thaw before grilling by refrigerating overnight or rinsing under cold water for a quick thaw.
• Skewers: metal skewers are preferred to avoid charring and make handling easier.
• Corn options: canned or thawed frozen corn works if you don’t grill fresh ears—drain well before using.
• Dressing swap: use any vinaigrette you prefer if you’d like a different flavor.
• Make ahead: cook components and store shrimp, vegetables, and dressing separately in airtight containers until ready to serve.
• Storage: keep undressed salad components refrigerated for 2–3 days. If dressed, eat the same day for best quality.

Nutrition

Calories: 367kcal | Carbohydrates: 18g | Protein: 27g | Fat: 22g