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+ servings

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!
5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine American
Servings 2
Calories 496 kcal


  • 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!


Calories: 496kcalCarbohydrates: 23gProtein: 29gFat: 34gSaturated Fat: 15gCholesterol: 323mgSodium: 2438mgPotassium: 485mgFiber: 5gSugar: 6gVitamin A: 1050IUVitamin C: 19mgCalcium: 263mgIron: 3mg
Keyword Salad, Shrimp
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