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
Cooking:
Total: 10 minutes

Serves:

Ingredients

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

Instructions

Salad:

  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.

Dressing:

  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.

Nutrition

  • 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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