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Honey-Lime Shrimp + Grilled Corn Salad Recipe

Ingredients

  • 2 cups fresh organic corn kernels, cut from the cob
  • 1.5 lb. medium shrimp peeled and deveined
  • 2 Tbsps avocado oil or olive oil
  • 1 Tbsp smoked paprika
  • 1/4 tsp each sea salt and pepper
  • 1.5 cups roma tomatoes diced
  • 1 large avocado diced
  • 1/3 cup fresh cilantro leaves chopped
  • 1 fresh jalapeno pepper thinly sliced, seeds removed

For the honey-lime dressing:

  • 2 Tbsps fresh lime juice
  • 2 tsps raw honey
  • 2 small fresh garlic cloves minced
  • 2 Tbsp extra virgin olive oil

Instructions

  • Place a grill basket on an outdoor grill and heat to medium heat.
  • Place the corn in the grill basket and cook until lightly charred, occasionally tossing.
  • In a medium bowl, add the shrimp with the oil and then add smoked paprika, sea salt and pepper. Toss until evenly coated.
  • Transfer the cooked corn to a large bowl. Lightly grease the grill and then place the shrimp on.
  • Cook until the shrimp are pink and opaque, about 2 minutes per side. Add shrimp to the corn bowl.
  • Add in the tomato, avocado, cilantro and jalapeno.
  • Gently combine in a small glass bowl, whisk together all the dressing ingredients.
  • Pour the dressing over the salad, and very gently toss to combine. Enjoy!