Charred Shrimp & Smoked Corn Salad with Citrus Vinaigrette
A refreshing summer salad featuring locally caught shrimp, charred corn, and heirloom vegetables dressed in a bright citrus vinaigrette. This american-inspired seafood ready in about 30 minutes pairs shrimp, corn kernels, heirloom tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz shrimp
- 2 cups corn kernels
- 1 cup heirloom tomatoes
- 1 medium avocado
- 1/2 cup red bell pepper
- 1/4 cup fresh cilantro
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Pat shrimp dry and toss with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over high heat until smoking, then add shrimp in a single layer and cook for 1.5 minutes per side until opaque and slightly charred.
- Step 2: Meanwhile, heat a dry cast-iron skillet over medium-high heat. Add corn kernels and cook for 4 minutes, stirring occasionally, until lightly charred in spots. Remove from heat and let cool slightly.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper to make the vinaigrette.
- Step 4: In a large bowl, combine charred corn, diced heirloom tomatoes, sliced red bell pepper, and chopped cilantro. Add the cooked shrimp and toss gently. Pour vinaigrette over the salad and toss to coat evenly. Slice avocado and arrange on top just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Shrimp & Smoked Corn Salad with Citrus Vinaigrette take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Charred Shrimp & Smoked Corn Salad with Citrus Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp from drying out.
Can I substitute ingredients in Charred Shrimp & Smoked Corn Salad with Citrus Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Charred Shrimp & Smoked Corn Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Charred Shrimp & Smoked Corn Salad with Citrus Vinaigrette?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
