Shrimp, Avocado & Roasted Corn Salad Recipe

Name: Shrimp, Avocado & Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad Ingredients; 2 ears fresh corn (shaved off the cob); 3 slices bacon, diced; 1/2 lb large shrimp, peeled; 1 pinch dried ancho chile powder or 1 pinch dried chipotle powder; 4 cups chopped romaine lettuce; 1 avocado, peeled, pitted and diced; 1/3 cup grated gouda cheese (optional); Buttermilk Pesto Dressing Ingredients; 1/2 cup buttermilk; 1/2 cup mayonnaise or 1/2 cup Greek yogurt; 1/4 cup pesto sauce; 2 -3 tablespoons minced green onions; 1 tablespoon lemon juice; 1 pinch salt and pepper, to taste

Servings: persons

Salad Ingredients
2 ears fresh corn (shaved off the cob)
3 slices bacon, diced
1/2 lb large shrimp, peeled
1 pinch dried ancho chile powder or 1 pinch dried chipotle powder
4 cups chopped romaine lettuce
1 avocado, peeled, pitted and diced
1/3 cup grated gouda cheese (optional)
Buttermilk Pesto Dressing Ingredients
1/2 cup buttermilk
1/2 cup mayonnaise or 1/2 cup Greek yogurt
1/4 cup pesto sauce
2 -3 tablespoons minced green onions
1 tablespoon lemon juice
1 pinch salt and pepper, to taste

1
To Make The Salad:
2
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
3
Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
4
Season shrimp with ancho or chipotle powder. Add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
5
Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
6
To Make The Dressing:
7
Whisk together all ingredients until blended. Season with salt and pepper.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad Ingredients, 2 ears fresh corn (shaved off the cob), 3 slices bacon, diced, 1/2 lb large shrimp, peeled, and more.

Yes, Shrimp, Avocado & Roasted Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp, Avocado & Roasted Corn Salad

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