Chipotle-Spiced Shrimp with Avocado and Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp grilled with chipotle and lime, paired with a refreshing corn and avocado salad for balanced heat and creaminess. This mexican-inspired seafood ready in about 31 minutes pairs shrimp, chipotle peppers in adobo, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

★ 4.4 (15 ratings) Prep: 25 min Cook: 6 min Serves 2 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk chipotle peppers in adobo, lime juice, and 1 tbsp olive oil; toss with shrimp and marinate for 15 minutes.
  2. Step 2: Heat a grill or skillet over medium-high. Add shrimp and cook for 2-3 minutes per side until opaque and slightly charred.
  3. Step 3: In a bowl, combine corn kernels (thawed if frozen), diced avocado, red onion, and chopped cilantro; toss gently with 1 tsp lime juice.
  4. Step 4: Serve grilled shrimp over corn salad, drizzling any remaining marinade over the top. Garnish with extra cilantro.

Frequently asked questions

How long does Chipotle-Spiced Shrimp with Avocado and Corn Salad take to make?

Total time is about 31 minutes (25 min prep + 6 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 Chipotle-Spiced Shrimp with Avocado and Corn Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Chipotle-Spiced Shrimp with Avocado and Corn Salad?

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 Chipotle-Spiced Shrimp with Avocado and Corn Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Chipotle-Spiced Shrimp with Avocado and Corn Salad?

Mexican 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.

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