Blackened Shrimp Salad with Corn and Avocado

This Blackened Shrimp Salad with Corn and Avocado is an easy, healthy weeknight meal that comes together in less than 30 minutes!

We eat a lot of salads around here and I love whenever we get a lot of greens into a meal. But I do have a few rules about salads. They should never be boring, you should always use the freshest ingredients possible and they should always be packed with flavor and a little protein. This Blackened Shrimp Salad definitely hits all those points and more!

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Blackened Shrimp Salad with Corn and Avocado

Another reason I love salads is because they are so quick! After a long day, sometimes I just need a super quick and healthy meal but it also needs to be delicious. I’d go as far as to say that this salad is craveable!

The shrimp are juicy and packed with flavor from the blackening seasoning. The corn in this recipe is my quick take on a street corn that comes together in minutes and really gives this salad the flavor to take it from good to great!



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Easy, Healthy Salad

As with most salads, use whatever produce you have around! In this salad you could substitute green onions for red. Or if your red onion is very strong, try soaking it in a bowl of water after you’ve chopped it for a few minutes. This will dilute the bite in the onion and give it a more subtle flavor.

I love the combination of shrimp, corn and avocado! But you could also add in some carrot or crunchy snap peas for some more texture if you wanted to. I love the salty, creaminess of the feta in this salad but crispy crumbled bacon would also go great!

I always encourage you to try a recipe out the way it is then make it your own but adding a few things here and there! Hope you try this salad soon!





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5 from 6 votes

Blackened Shrimp Salad with Corn and Avocado

This Blackened Shrimp Salad with Corn and Avocado is an easy, healthy weeknight meal that comes together in less than 30 minutes!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 496kcal


  • 1/2 lb shrimp peeled, deveined, tails removed
  • 2 hearts romaine chopped
  • 2 tbsp ranch dressing
  • 1/2 avocado peeled and sliced
  • 1/4 cup feta crumbled
  • 1/4 cup red onion diced
  • 1/4 cup cilantro leaves

Spicy Corn

  • 1/2 cup frozen sweet corn
  • 1 tbsp unsalted butter
  • 1/2 tsp tajin seasoning

Blackening Seasoning

  • 2 tsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cayenne
  • 1 tbsp coconut oil
  • 1 oz lime juice juice of approx one small lime


  • Combine the shrimp with the brown sugar, salt, smoked paprika, chili powder, black pepper, garlic powder, coriander, cayenne, coconut oil and lime juice and let marinate for 5 to 10 minutes.
  • Meanwhile, make the corn by combining the corn, butter and tajin in a small pan over medium high heat. Stir frequently for 5-7 minutes until corn begins to lightly char on the outside.
  • In a large bowl, combine the romaine, avocado, cilantro, feta, red onion and corn with ranch. Tossing until well coated. Set aside.
  • In the same pan, place the shrimp with all the seasoning into the pan over medium high heat. Let cook for 3-4 minutes on each side, letting the shrimp get a slight char and until cooked through.
  • Divide salad onto serving dishes and top with blackened shrimp. Enjoy immediately!


Sodium: 2438mg | Calcium: 263mg | Vitamin C: 19mg | Vitamin A: 1050IU | Sugar: 6g | Fiber: 5g | Potassium: 485mg | Cholesterol: 323mg | Calories: 496kcal | Saturated Fat: 15g | Fat: 34g | Protein: 29g | Carbohydrates: 23g | Iron: 3mg






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Natalie Paramore

The places I go, the things I do and what I eat.

September 25, 2020



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