Citrus-Marinated Grilled Shrimp with Corn and Avocado Salad

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Sweet summer shrimp marinated in citrus and grilled to perfection, paired with a crisp corn and avocado salad bursting with fresh flavors. This Latin American-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs large shrimp, orange juice, 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1 lb, peeled and deveined large shrimp
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lime juice
• 3, minced garlic cloves
• 2 tbsp plus 2 tbsp for salad olive oil
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper
• 2 cups (about 3 ears) fresh corn kernels
• 1, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro
• 1, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup freshly squeezed orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Add 1 lb peeled and deveined shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
3. Step 3: While shrimp cooks, in a large bowl, combine 2 cups fresh corn kernels, 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, and 1 minced jalapeño if using.
4. Step 4: Drizzle 2 tbsp olive oil over the salad and toss gently to combine. Season with additional salt and pepper to taste.
5. Step 5: Serve grilled shrimp over or alongside the corn and avocado salad for a bright, summery meal.