Description
This Blackened Shrimp Avocado Salad is a vibrant, flavor-packed meal featuring smoky, spicy shrimp over crisp greens, creamy avocado, juicy tomatoes, fresh corn, and crisp cucumbers. Light, satisfying, and ready in under 30 minutes—perfect for a refreshing lunch or quick dinner!
Ingredients
1 pound fresh shrimp, deveined
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon unsalted butter
8 cups fresh greens
2 avocados
2 mini cucumbers
½ cup grape tomatoes
2 ears of corn
Instructions
In a large bowl, toss the shrimp with smoked paprika, oregano, chili powder, cumin, garlic powder, salt, and pepper until well coated. Set aside.
Thinly slice the mini cucumbers using a knife or mandolin.
Remove husks from the corn and boil the ears in enough water to cover them for 5 to 7 minutes. Pat dry, then carefully cut off the kernels. Season lightly with salt and pepper.
Alternatively, use rinsed and lightly seasoned canned corn if you need a shortcut.
Heat a large cast-iron skillet over medium heat. Melt the butter, then place the seasoned shrimp in a single layer in the skillet. Cook for 2 to 3 minutes per side until fully cooked and opaque.
In a large serving bowl, layer the fresh greens first. Top with the sautéed shrimp, sliced cucumbers, grape tomatoes, corn kernels, and avocado slices.
Drizzle your favorite dressing on top and serve immediately.
Notes
Use large or jumbo shrimp for a meatier bite and better presentation.
Grill the corn for a charred flavor twist if you have extra time.
A creamy cilantro lime dressing or simple vinaigrette pairs perfectly with the blackened shrimp.
This salad is best enjoyed immediately for the freshest flavor and texture.
You can easily double or triple the recipe for a crowd or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Main Course
- Method: Stovetop, Skillet
- Cuisine: American, Tex-Mex