Shrimp Salad with Charred Corn, Peaches, and Avocado

Shrimp Salad with Charred Corn, Peaches, and Avocado

Renée Robinson

Cold Shrimp, Corn, Peaches, Avocado, and Bacon? I’m All In.

Here’s a main course salad that couldn’t be more satisfying. It’s chock-full of shrimp, peaches, charred corn, and avocado, along with watercress, bacon, onions, chili, and chives. As my friends and followers are aware, I’m extremely fond of these kinds of meals. These salads are so full of flavor and texture I can’t imagine eating anything I’d enjoy more than this.

For the shrimp, I used the technique I think delivers perfectly cooked shrimp. Bring a pot of water to the boil, adding seasoning, remove it from the heat. Add the shrimp, cover and let sit until they’re cooked. The amount of time will vary, depending on the size and temperature of your shrimp. Mine were frozen and were very large, 11 – 15 per pound. It took exactly 10 minutes for them to be done. After plunging them into a bowl of ice water to stop the cooking, I moved ahead with the rest of the salad.

I opted to char the corn using a grill pan because I wanted the corn to retain most of its crispness. I’ve found that by quickly cooking it on a grill pan emphasizes the sweetness while providing a nice bit of char. Even though I cooked 3 ears of corn, I ended up using only 2 of them for this dish and saved the remaining corn for another recipe. 

Grilled Corn

I knew I had plenty going on here and decided a simple bright Asian flavored salad dressing would compliment everything. Lime juice, soy sauce, a little sugar, gochugaru and sesame oil, along with other basic ingredients  and seasonings gave me exactly what I wanted. 

Finishing it off with snipped chives and a sliced chili was simply icing on the cake. I don’t think I could have loved this more. In my book, this meal has it all. But I did serve it with some crusty toasted bread because it goes without saying that you always need bread, right?

Shrimp Salad with Charred Corn, Peaches, and Avocado

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Recipe by Renée Robinson

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Shrimp, Corn, Peaches, Avocado, Bacon, and Watercress with Lime/Soy Dressing

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  • Lime, Soy, and Chili Salad Dressing Ingredients
  • 1 1/2 tablespoons 1 1/2 fresh lime juice

  • 1 tablespoon 1 soy sauce

  • 1 teaspoon 1 granulated sugar

  • 1/4 teaspoon 1/4 Morton’s kosher salt

  • 1/2 teaspoon 1/2 freshly ground black pepper

  • 1 teaspoon 1 gochugaru or other red chili flakes

  • 1/2 teaspoon 1/2 sesame oil

  • 3 tablespoons 3 neutral vegetable oil or peanut oil

  • Salad Ingredients
  • 1 1/2 pounds 1 1/2 frozen jumbo shrimp, 11 - 15 per pound

  • 1/2 1/2 lemon

  • 1 tablespoon 1 Morton’s kosher salt, plus more for finishing

  • 15 whole 15 black peppercorns

  • 2 2 ears of corn, husked

  • 2 2 peaches, cut into 1/2 inch wedges

  • 1/2 large 1/2 red onion, thinly sliced

  • 1 1 avocado, cut into chunks

  • 3 3 strips bacon, cooked until crisp, and crumbled

  • 4 ounces 4 watercress

  • 2 tablespoons 2 snipped chives

  • 1 1 Fresno chili, minced


  • Lime, Soy, and Chili Salad Dressing Directions
  • Whisk together all the salad dressing ingredients. Taste for seasoning and set aside.
  • Salad Directions
  • Add 1 tablespoon salt and peppercorns to a large pot of water. Squeeze the juice from the lemon into the pot and add the lemon. Bring to a boil. Remove the pot from the heat. Add the shrimp. Cover and let sit off heat for 10 minutes. Remove the shrimp and add to a large bowl of ice water. Let completely chill. Drain and set aside in refrigerator.
  • Heat a grill pan over medium high heat. Grill the corn until it is charred in some places - about 10 minutes total. Remove from the heat and let cool.
  • Cut the kernels off the cob.
  • Layer all the salad ingredients on a large platter, mounding the shrimp in the center. Sprinkle with a little kosher salt. Drizzle the salad dressing over everything and serve. Enjoy!

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