Corn Shrimp Salad Recipe

Yield: 6 people
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Enjoy this refreshing Corn Shrimp Salad Recipe with a light lime dressing as a side for any meal during summertime.  
Print Recipe
3.5 from 2 votes


For the Cajun Shrimp:

  • Tbsp olive oil
  • 1 lb medium raw shrimp — peeled and deveined
  • 1 Tbsp  cajun spice
  • 2 cloves garlic — pressed
  • Pinch of salt

For the Salad:

  • 1 ½ cup corn kernels — from 2 fresh cobs or canned drained corn
  • 2 cups cherry tomatoes — cut in half
  • 2 small avocadoes — diced
  • 1 tsp fresh parsley or cilantro for garnish

For the Dressing:


  1. Using paper towels, pat dry shrimp and add in a medium bowl.
  2. Add cajun seasoning, garlic cloves, a pinch of salt and stir well to combine.
  3. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side. Set aside.
  4. In a large mixing bowl, add corn, tomatoes, avocado and the cooked shrimp.
  5. To make the dressing, pour the lime juice, olive oil, salt, onion powder and black pepper in a small bowl stir until combine.
  6. Pour the dressing over the salad and garnish with parsley or cilantro.
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: dinner, Glunten-free, Salad, side dish, spring, summer

Nutrition Information

Amount per serving (1/6) — Calories: 296, Fat: 17.9g, Saturated Fat: 3.4g, Cholesterol: 159mg, Sodium: 561mg, Carbohydrates: 15.8g, Fiber: 5.2g, Sugar: 3.4g, Protein: 20.1g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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