Description
Roasted Corn and Shrimp Salad Recipe
Ingredients
For the Salad:
1 cup roasted corn (fresh or frozen)
12 large shrimp, peeled and deveined
1 ripe avocado, sliced
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey
1 clove garlic, minced
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions
Roast the Corn:
If using fresh corn, grill or roast until lightly charred. If frozen, cook in a dry skillet over medium heat until golden. Set aside.
Cook the Shrimp:
Heat 1 tbsp of olive oil in a skillet over medium heat.
Season shrimp with salt, pepper, and a pinch of smoked paprika.
Sauté for 2–3 minutes on each side until opaque and fully cooked. Set aside.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, smoked paprika, salt, and pepper.
Assemble the Salad:
In a large bowl, combine roasted corn, cooked shrimp, diced red bell pepper, and fresh cilantro.
Drizzle with the prepared dressing and toss gently.
Serve:
Plate the salad and top with creamy avocado slices. Add an extra sprinkle of black pepper if desired.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
#HealthyEats #ShrimpSalad #EasyDinner
