Honey Lime Shrimp with Avocado & Corn

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

 

Nestled in the fragrant woods near a crystal clear lake in the Poconos lies the home away from home to which my in-laws have long escaped to relax and unwind.

Many of my family’s fondest memories are centered on our many visits to this idyllic spot, where fishing, swimming, and playing silly games like Happy Family and Lightning Scrabble replaced Game Boys (remember those?) and TV time.  Occasional bear and rattlesnake sightings assured there was no lack of drama!

When the vacations of our family and those of my husband’s siblings overlap, the bunkroom and adjacent loft are filled with growing teenagers, each meal feels like a festive holiday, and the food consumption is downright impressive.  In these instances, everyone travels with packed coolers and pitches in to prepare meals and wash dishes.

When the head count is lower, my mother-in-law (or “Jammie” as the grandchildren call her) goes out of her way to give her children and their spouses a true vacation from the daily grind of work, cooking, and cleaning.  Accordingly, she insists that I take a break from the kitchen and would happily prepare every meal for me.

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!
Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Of course, I want her time with houseguests to be restful, too, so I always come prepared to contribute a meal or two.  A zip-top bag of chicken steeped in a marinade my in-laws enjoy is a frequent contribution (with plenty of extra for chicken salad later), as are the fixings for cool summer salads that pull double duty as easy side dishes and ready-to-scoop lunches.

Aware of my mother-in-law’s affinity for all kinds of cold salads and her particular fondness of shrimp and corn, I came prepared to make the following dish over a recent visit.  Refreshing on a warm summer evening, the salad is simple yet special and easy to modify. Most recently, I traded the cilantro for a mix of basil and parsley with delicious results.

Effortless to pull together with a gourmet feel, Honey Lime Shrimp with Avocado & Corn is a go-to entertaining option yet easy enough for busy weeknights.  Light and healthy, too!

Speaking of Jammie, if you haven’t made Blueberry Jammie (otherwise known as Blueberry Crisp), you’re in for a real treat! 💙

A family favorite blueberry crisp!

Honey Lime Shrimp with Avocado & Corn
Yield: 4 main or 6-8 appetizer servings; dressing yield = 1/2+ cup
I often pair this light tasting salad with a side of vine ripened tomatoes and cornbread or a crusty roll.  For an element of crunch, a handful of tortilla chips offers a welcome addition.
Ingredients
For the salad:
  • 1 pound medium or large shrimp, cooked and peeled (see Tips)
  • 2 medium avocados*, chopped
  • 1 cup fresh corn kernels** (may use frozen and thawed)
  • 1/4 cup chopped fresh cilantro (may substitute fresh basil, parsley, or a mix of fresh herbs)
  • 2 tablespoons minced red onion
  • Optional for a heartier meal: quinoa, couscous, or grain of choice, cooked and cooled to room temperature
For the Honey Lime Vinaigrette:
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons honey
  • 2-1/2 tablespoons olive oil
  • 1/2 teaspoon salt and several grinds of the pepper mill
  • A pinch (1/16 teaspoon) cayenne pepper, or more to taste (alternatively, I sometimes use 1 teaspoon sriracha sauce)

 

For the dressing: In a small bowl, whisk together all of the ingredients, or put in a jar and shake well.  The dressing may be made earlier in the day and can sit on the counter for 2 hours or be covered and refrigerated for longer storage.  Shake or stir well before using.

For the salad: Combine the first 5 ingredients. Gently stir in the vinaigrette to coat. Cover and chill for an hour or so.

If desired, plate over or alongside quinoa or grain of choice.

 

Notes

*For this recipe, it’s best to use avocados that are ripe but not too soft.

**The corn may be cooked according to your preferred method, and a few leftover ears of corn on the cob from last night’s dinner are fair game.  If corn is really fresh, you may choose to use it raw.

Tips

How to quickly cook shrimp: 

For added convenience, precooked shrimp is readily available, but when starting with raw, you may cook the shrimp (in this case peeled and deveined with tail removed) according to your favorite method or use one of the following options:

  • To grill: Lightly coat with oil, season with salt and pepper, and grill over medium heat, 2-3 minutes per side, or until pink and just cooked through the center.
  • To broil: Lightly coat with oil, season with salt and pepper, and broil the shrimp 4 inches from the heat for 1-1/2 to 2 minutes on each side.
  • To cook on the stovetop: Lightly season the shrimp with salt and pepper and sear in a skillet preheated to medium-high with just enough oil to lightly coat the pan. Cook until pink and no longer translucent, about 4-5 minutes total.
  • For added flavor with any of these cooking methods, you could season the shrimp with an optional 1/2 teaspoon or so each of chili powder and cumin or a light sprinkle of Old Bay.

To quickly thaw frozen shrimp: Place the shrimp in a colander, and then place the colander in a larger bowl, pot, or sink filled with cold water.  Let the shrimp sit for 5-10 minutes, swishing occasionally with your hand to break up any frozen clusters.  When thawed, remove the colander from the water, rinse with cold water and squish one more time to make sure no icy clumps remain.  Drain well and pat dry.

 

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

 

 

 

 

 

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Comments

  1. Jason Post author

    This is EXCELLENT! Even our younger kids ate it happily. I also appreciate that you’ve provided yet another gluten and soy free recipe, as we have several allergies in our family.

    Reply
  2. Trudy

    This was absolutely FABULOUS! I served it to company for dinner last night, took the leftovers for lunch today and now I want to make it again soon! I served it over quinoa and added extra lime juice because I LOVE lime. I wouldn’t skip the optional crushed tortilla chips topping, the crunch was really nice.

    Thanks for another delicious recipe!

    Reply