This Blackened Shrimp and Grilled Corn Salad with Avocado Ranch is a texture and flavor filled salad, complete with zesty blackened shrimp, super flavorful grilled corn, red onion, tomatoes, cucumber, and a creamy avocado ranch dressing. It’s the best kind of end-of-summer meal, filled with all of summer’s bounty. So delicious!
End of summer food makes me the happiest (actually, second happiest) because fall food will always have my heart. Late summer produce is just the best – especially when we’re talking about beautifully charred, grilled corn, gorgeous tomatoes, and the creamiest avocado ranch dressing filled with all the fresh herbs. Cucumbers, and red onion, too, because for me, no salad is complete without them!
This salad is 100% what I wanna be eating until pumpkin season comes around.
Which is so soon, and I’m kind of sad and very much happy about it at the same time. To be honest, I haven’t had a ton of time to really enjoy this summer. Between the release of my cookbook a super busy season of work, and life in general, I haven’t been to a single pool or beach. I know, it’s terrible. But to be honest, I’m not too upset about it.
This summer was fulfilling in so many other ways, but I’m ready to take a deep breath and enjoy the season I literally LIVE for.
But for now, let’s chat about this end-of-summer beauty.
It all begins with blackened shrimp, which, I could honestly eat every day.
I LOVE seafood, and I’m pretty sure I could be a pescatarian, if it wasn’t for a really good burger or flank steak every once in a while.
I’m always looking for quick ways to make seafood super flavorful, and I really often make blackened shrimp or salmon. It’s freaking delicious, quick, and goes with everything. And for time’s sake, I use blackening/cajun seasoning from the grocery store. I could probably make my own, but the ones from the store are really darn delicious. So you have my permission to take that shortcut!
I just sautéed the shrimp in a skillet, but you could totally skewer them and grill them while you’re grilling the corn – they’d be even more flavorful!
Next up, is the avocado ranch. It’s the stuff of dreams.
It’s super thick, creamy, and packed with flavor. It gets its creaminess from avocado (obvi) and Greek yogurt, and its flavor from fresh herbs, fresh garlic AND garlic powder, onion powder, and lime juice! And a little avocado oil and water to thin things out. If you’re dairy free, you could totally sub any plant based yogurt for the Greek!
This avocado ranch is super creamy, and it would be absolutely delish as a dip for veggies too!
For your salad mix-ins, you can use whatever your heart desires. I went for red onion, cucumber, and tomatoes, but you can add whatever crunchy veggies you love. Load it up! I also used romaine for the base, because it holds up really well to the thicker dressing and grilled corn, but you can use whatever you like!
Brb, making a million batches of that avocado ranch to enjoy with allll the summer salads.
Blackened Shrimp and Grilled Corn Salad with Avocado Ranch
This Blackened Shrimp and Grilled Corn Salad with Avocado Ranch is a texture and flavor filled salad, complete with zesty blackened shrimp, super flavorful grilled corn, red onion, tomatoes, cucumber, and a creamy avocado ranch dressing. It's the best kind of end-of-summer meal, filled with all of summer's bounty. So delicious!
For the shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon Cajun seasoning blend*
For the salad
- 6-8 cups chopped romaine lettuce
- 3 ears corn, grilled*
- 3/4 cup grape tomatoes, halved
- 3/4 cup thinly sliced seedless cucumber
- 1/4 of a large red onion, very thinly sliced
- 1 avocado, sliced
- chopped chives, for serving
For the avocado ranch
- 1 avocado, peeled and pitted
- 1/3 cup plain Greek yogurt
- 1/4 cup water
- 4 tablespoons avocado oil or olive oil
- juice of 1 large lime
- 1 clove garlic
- 2 tablespoons chopped flat leaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Add shrimp to a medium bowl and toss with the Cajun seasoning and oil to coat. Set aside while you prepare the salad.
To a large bowl, add the romaine, grilled corn, tomatoes, cucumber, red onion, and avocado. Toss gently to combine. Set aside while you make the avocado ranch.
For the avocado ranch, add the avocado, Greek yogurt, water, oil, lime juice, garlic, parsley, dill, chives, onion powder, garlic powder, salt, and pepper to a food processor or blender. Blend until smooth and creamy. Season to taste with addtional salt if desired. Set aside.
Preheat a large stillet over medium to medium-high heat. Once hot, sear the shrimp for 1-2 minutes per side, or until opaque and cooked through.
Add the shrimp to the salad along with your desired amount of avocado ranch and toss well to coat. Garnish with extra chopped chives and serve!
*I find my Cajun seasoning at Whole Foods, but it is pretty readily available at all supermarkets. It might be labeled as blackening seasoning too!
*For the grilled corn, I brush it with avocado oil or olive oil and grill for 10-15 minutes or so, rotating until kernels are golden and charred. You can also sub the fire roasted corn sold in the freezer section of some grocery stores. This would work here too!