Shrimp, Avocado & Roasted Corn Salad Recipe

Shrimp, Avocado & Roasted Corn Salad Recipe

How To Make Shrimp, Avocado & Roasted Corn Salad

Enjoy this savory roasted corn salad at home, tossed in with shrimp, avocado, sweet corn, lettuce, cheese, and a flavorful creamy buttermilk pesto dressing!

Preparation: 10 minutes
Total: 10 minutes



For Salad:

  • 2sweet corn,ears, shaved off the cob
  • 3bacon strips,diced
  • ½lbshrimps,large, peeled, with tails on or off
  • 4cupsRomaine lettuce,chopped
  • 1avocado,peeled, pitted, diced
  • cupFontina cheese,grated, optional

For Buttermilk Pesto Dressing:

  • ½cupbuttermilk
  • ½cupmayonnaise,or Greek yogurt
  • ¼cuppesto,homemade, or store-bought
  • 1small shallot,minced
  • 1tbsplemon juice
  • pinch of salt and pepper,to taste



  1. Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6 for 8 minutes, stirring occasionally, until the edges begin to brown and caramelize. Transfer the corn to a plate and set aside.

  2. Reduce the heat to medium-high. In the same skillet, add the bacon, and fry for about 6 minutes, stirring occasionally until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

  3. Add the shrimp and saute for about 2 minutes per side (depending on the size of the shrimp) until cooked and pink, Remove shrimp and set aside.


  1. Whisk together all the ingredients until blended. Season with salt and pepper.

To Assemble:

  1. Toss together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.


  • Calories: 1165.63kcal
  • Fat: 97.40g
  • Saturated Fat: 21.23g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 31.31g
  • Polyunsaturated Fat: 32.69g
  • Carbohydrates: 42.26g
  • Fiber: 12.02g
  • Sugar: 13.64g
  • Protein: 37.33g
  • Cholesterol: 224.76mg
  • Sodium: 1927.76mg
  • Calcium: 365.80mg
  • Potassium: 1392.41mg
  • Iron: 3.61mg
  • Vitamin A: 558.11µg
  • Vitamin C: 25.91mg
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