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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