Shrimps, roasted corn, avocados salad is a very basic salad that is easy to put together. I used just sweetcorn, avocado and tomatoes, feel free to add any of the vegetables of your choice to the dish. You can use shallot instead of sweet onion, also I sauteed onion for a few seconds because one of my kids won’t eat raw onion after you’re done with the cooking of the shrimps you can just combine all of the ingredients together.
Let’s get started!
- 1 Pound Shrimp (peeled, deveined, tail on/off)
- 2 Sweet corns on the cob (roasted and shave off)
- 1 Tomato (diced)
- 1 Avocado (halve, pitted, peeled, diced and remove from the skin)
- 1/2 Cup Sweet onion or shallot (diced)
- 2 Tablespoons Butter/oil (divided)
- 1 Teaspoon Creole seasoning
- Knorr bouillon powder/cube
- Teaspoon1 Onion powder
- Salt and pepper
- Dressing of your choice
Preheat the oven to 400 degrees F.
In a bowl, add the peeled, deveined, tail on or off shrimps, add the Creole seasoning, knorr, onion powder, salt and pepper.
Combine and set aside.
Season the corn on the cob by combine some salt with butter and rub over the corns. Roast in the oven until they're toasted/cooked. About 20 minutes.
Place a saucepan over a medium-high heat and add butter.
Add the seasoned shrimps and cook on both sides until pink and opaque.
Remove and set aside.
This step is optional, I did this because of one of my kids won't eat raw onion.
Add the chopped onion, sprinkle salt over the onion and saute for a few seconds. Remove from the heat.
Remove the corn from the cob and add to the onion.
Add the chopped tomatoes.
Add the cooked shrimps and combine.
Dice the avocado and mix.
Drizzle any dressing of your choice. Enjoy!
You can whisk this basic lime dressing, olive oil, cayenne (for some kick), lime and lime zest.