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- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Juice of 2 limes, freshly squeezed - Salt and freshly ground black pepper, to taste - 2 ripe avocados, diced into bite-sized pieces - 1 cup sweet corn (freshly cooked or thawed if frozen) - 1 red bell pepper, finely diced - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, roughly chopped - 1 jalapeño, finely chopped (optional, for added heat) Gathering these ingredients is your first step to a delicious salad. The shrimp gives a great protein boost. The spices and lime juice add a punch of flavor. Avocados make the salad creamy, while corn adds sweetness. Fresh veggies bring a crisp texture. Don't skip the cilantro, as it brightens every bite. If you like heat, add jalapeño for a spicy kick. This mix of flavors and textures makes the salad fun to eat. You will love how each ingredient plays a role in this dish. You can use fresh corn or frozen; both work well. The lime juice keeps everything fresh and zesty. Prepare to enjoy a delightful and healthy meal! In a medium bowl, whisk together: - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Juice from 2 limes - Salt and black pepper to taste Add 1 pound of peeled and deveined shrimp to the bowl. Mix well to coat the shrimp in the marinade. Cover the bowl and refrigerate for 15 to 20 minutes. This step allows the shrimp to soak up all the tasty flavors. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes on each side. The shrimp should turn pink and opaque. Remove the cooked shrimp from the skillet and transfer them to a plate. Let them cool slightly while you prepare the salad. In a large bowl, combine: - 2 ripe avocados, diced - 1 cup sweet corn (freshly cooked or thawed if frozen) - 1 red bell pepper, finely diced - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, roughly chopped - 1 jalapeño, finely chopped (optional) Gently toss all the ingredients together. Be careful not to mash the avocados while mixing. Once the shrimp have cooled to room temperature, add them to the salad mixture. Pour any remaining marinade from the shrimp over the top. Toss everything together gently yet thoroughly. Ensure all ingredients are evenly mixed, and the avocados stay intact. Taste the salad and adjust the seasoning as needed. You can add more lime juice, salt, or pepper based on your preference. Serve immediately in bowls or on a platter. For a nice touch, garnish with extra cilantro if desired. - Ideal cooking time for perfect shrimp: Cook shrimp for 2-3 minutes on each side. They should turn pink and opaque. This shows they are done. - How to prevent overcooking: Remove shrimp from heat as soon as they change color. Overcooked shrimp become rubbery and tough. - Tips for selecting ripe avocados: Look for avocados that yield to gentle pressure. If they feel hard, they aren’t ripe yet. Ripe avocados should be dark green and smooth. - How to choose fresh corn: Choose corn with bright green husks. The silks on top should be moist and golden. Fresh corn has a sweet smell and firm kernels. - Suggestions for additional spices: You can add cumin for earthiness or paprika for more smoke. A pinch of cayenne can boost heat without being overwhelming. - Options for a spicier kick: Add diced jalapeños or a splash of hot sauce. You can also try chili flakes for an extra zing. {{image_4}} You can easily change the protein in this salad. If you want to use chicken, simply grill or sauté it with the same spices. Cut the chicken into bite-sized pieces and mix it in. Tofu is another great option. Press it to remove water, then cube and cook it in the same marinade. Other seafood, like scallops or fish, also work well. Just adjust the cooking time based on the protein you choose. Making this salad gluten-free is easy since it doesn't have any gluten ingredients. For a vegan option, swap the shrimp for chickpeas or black beans. These will add protein and texture. If you want a low-carb version, skip the corn or use cauliflower rice instead. This keeps the salad light but still full of flavor. Seasonal changes can make this salad even better. In summer, add fresh tomatoes or cucumbers for a refreshing twist. In fall, try roasted butternut squash instead of corn. You can also use seasonal herbs like basil or parsley. These tweaks keep the salad fresh and exciting all year round. To keep your Chili Lime Shrimp & Corn Avocado Salad fresh, store leftovers properly. Use an airtight container to prevent air from getting in. This helps keep the salad crisp and tasty. Place it in the fridge right away. The salad will stay good for about 2 days. After that, the avocados might brown and the corn may lose its crunch. You can freeze the shrimp but not the whole salad. The avocados and corn do not freeze well. To freeze shrimp, place them in a freezer bag. Remove all air before sealing. The shrimp can last up to 3 months in the freezer. When you are ready to eat, thaw the shrimp in the fridge overnight. After thawing, you can add them to fresh salad ingredients for a delicious meal. Yes, you can prep some parts early. You can marinate the shrimp a few hours in advance. Just keep it in the fridge until you're ready to cook. You can also chop the veggies and store them in an airtight container. This keeps them fresh and ready to mix when it’s time to serve. If you don’t have lime juice, you can use lemon juice. It adds a nice tang too. Another option is to use vinegar, like apple cider vinegar, for a different taste. Just remember, each choice will change the flavor a bit. Marinate the shrimp for 15 to 20 minutes. This time lets the shrimp soak up the flavors well. If you marinate too long, the acid from the lime can make the shrimp tough. So, stick to this time frame for best results. Yes, this salad works great for meal prep. You can prepare the shrimp and store it in the fridge for up to two days. Keep the salad base separate until you are ready to eat. This keeps the ingredients fresh and crunchy. Just mix it all together when you're ready to enjoy your meal! This blog covered how to make a delicious shrimp salad. You learned about ingredients and step-by-step instructions for marinating and cooking shrimp. I shared tips for choosing fresh produce and enhancing flavors. You also explored variations to suit different diets and seasons. Finally, we discussed safe storage practices to keep your salad fresh. Now, you can easily create this tasty dish at home. Enjoy experimenting with flavors and making it your own!

Chili Lime Shrimp & Corn Avocado Salad

Delight your taste buds with this refreshing Chili Lime Shrimp & Corn Avocado Salad! Packed with succulent shrimp, creamy avocados, and vibrant veggies, this dish bursts with flavor and color. Perfect for a light lunch or a summer gathering, it's quick to prepare and sure to impress. Don't miss out on this easy and satisfying recipe—click through to explore how to make this delicious salad today!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

Juice of 2 lime, freshly squeezed

Salt and freshly ground black pepper, to taste

2 ripe avocados, diced into bite-sized pieces

1 cup sweet corn (freshly cooked or thawed if frozen)

1 red bell pepper, finely diced

1/2 red onion, finely chopped

1/4 cup fresh cilantro, roughly chopped

1 jalapeño, finely chopped (optional, for added heat)

Instructions
 

Marinate the Shrimp: In a medium mixing bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, fresh lime juice, salt, and pepper until well combined. Add the peeled and deveined shrimp to the bowl, ensuring they are fully coated with the marinade. Cover the bowl and let the shrimp marinate in the refrigerator for 15-20 minutes to absorb the flavors.

    Cook the Shrimp: Heat a non-stick skillet over medium-high heat until hot. Add the marinated shrimp to the skillet in a single layer and cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and transfer to a plate, allowing them to cool slightly while you prepare the salad.

      Prepare the Salad Base: In a large mixing bowl, combine the diced avocados, sweet corn, diced red bell pepper, finely chopped red onion, chopped cilantro, and jalapeño (if using). Gently toss the ingredients together, taking care to avoid mashing the avocados.

        Assemble the Salad: Once the shrimp have cooled to room temperature, add them to the salad mixture. Pour any remaining marinade from the shrimp over the top. Toss everything gently yet thoroughly to combine, ensuring all ingredients are evenly distributed and the avocados remain intact.

          Serve: Sample the salad and adjust the seasoning to your liking, adding more lime juice, salt, or pepper if desired. Serve immediately in individual bowls or on a beautiful large platter to share, garnishing with additional cilantro if you wish.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4