Grilled Shrimp & Sweet Corn Salad with Lime Vinaigrette
A vibrant summer salad featuring succulent grilled shrimp, fresh corn, and zesty lime dressing, perfect for a light yet satisfying meal. This american-inspired salads ready in about 21 minutes pairs shrimp, corn, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 shrimp
- 2 cups corn
- 1 cup cherry tomatoes
- 1 avocado
- 1/4 cup red onion
- 1/4 cup fresh cilantro
- 2 lime
- 3 tbsp olive oil
- 1 tbsp honey
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Whisk together juice and zest of 2 limes, 3 tbsp olive oil, 1 tbsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to make vinaigrette. Set aside.
- Step 2: Thread 1 lb peeled shrimp onto skewers and brush lightly with 1 tbsp vinaigrette. Grill over medium-high heat (375°F) for 2-3 minutes per side until pink and opaque. Let cool slightly.
- Step 3: In a large bowl, combine 2 cups corn (fresh or thawed), 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro. Add grilled shrimp and toss gently.
- Step 4: Drizzle with remaining vinaigrette and gently fold in 1 diced avocado. Serve immediately at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Shrimp & Sweet Corn Salad with Lime Vinaigrette take to make?
Total time is about 21 minutes (15 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 Grilled Shrimp & Sweet Corn Salad with Lime 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 Grilled Shrimp & Sweet Corn Salad with Lime 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 Grilled Shrimp & Sweet Corn Salad with Lime 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 Grilled Shrimp & Sweet Corn Salad with Lime Vinaigrette?
American salads 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
