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+ servings
Overhead view of a corn shrimp salad bowl

Corn Shrimp Salad Recipe

Enjoy this refreshing Corn Shrimp Salad Recipe with a light lime dressing as a side for any meal during summertime.  
Course Main Course, Salad, Side Dish
Cuisine American
Keyword dinner, Glunten-free, Salad, side dish, spring, summer
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 296kcal


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:


  • Using paper towels, pat dry shrimp and add in a medium bowl.
  • Add cajun seasoning, garlic cloves, a pinch of salt and stir well to combine.
  • In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side. Set aside.
  • In a large mixing bowl, add corn, tomatoes, avocado and the cooked shrimp.
  • To make the dressing, pour the lime juice, olive oil, salt, onion powder and black pepper in a small bowl stir until combine.
  • Pour the dressing over the salad and garnish with parsley or cilantro.


Serving: 1/6 | Calories: 296kcal | Carbohydrates: 15.8g | Protein: 20.1g | Fat: 17.9g | Saturated Fat: 3.4g | Cholesterol: 159mg | Sodium: 561mg | Fiber: 5.2g | Sugar: 3.4g