The Washington Post

Shrimp and Avocado Salad With Corn and Tomatoes

Shrimp and Avocado Salad With Corn and Tomatoes 4.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Sep 15, 2022

In this stunning tower of a meal, a base layer of creamy, smashed avocado is piled high with corn, tomatoes and onion, then topped with cooked chilled shrimp, and finally drizzled with a mouthwatering cilantro-lime sauce that is creamy and bright, and has just a touch of heat. The sauce is also excellent over grilled chicken, fish or vegetables; sliced tomatoes; boiled potatoes; and more, and it keeps for a few days in the refrigerator, so you might want to make a double batch.

Total time: 30 mins

Storage Notes: The shrimp can be refrigerated for up to 2 days; the sauce for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the sauce
  • 2 cups (2 1/2 ounces) packed fresh cilantro leaves and tender stems
  • 2 scallions, coarsely chopped
  • 2 serrano peppers, seeded and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, roughly chopped
  • 1 teaspoon white vinegar
  • 1/4 teaspoon fine salt, plus more to taste
  • Water, as needed
  • For the salad
  • 2 ripe avocados (11 ounces total)
  • 1 cup frozen corn kernels, defrosted and chilled (see NOTE)
  • 1 cup (6 ounces) grape tomatoes, quartered
  • 2 tablespoons finely diced red onion
  • 1 tablespoon fresh lime juice, plus more to taste
  • 1/4 teaspoon fine salt, plus more to taste
  • 1 pound peeled and deveined, cooked, chilled jumbo shrimp (16-20 count; see NOTE)


Make the sauce: In a blender, place the cilantro, scallions, serrano peppers, mayonnaise, lime juice, olive oil, garlic, vinegar and salt and blend on low to combine, then increase to high and blend until smooth. If the sauce is too thick, add water, 1 tablespoon at a time, until it reaches the desired consistency. Taste and season with additional salt, if needed. You should have a scant 1 cup.

Make the salad: Halve, pit and peel the avocados, and place the flesh of 1/2 avocado onto each of the 4 serving plates; mash it with a fork. Top each with 1/4 cup each corn and tomatoes, and some of the red onion, then drizzle each with the lime juice and sprinkle with salt.

Place 4 to 5 shrimp on top of each mound, then spoon the sauce over each and serve.

NOTE: If using fresh corn, you’ll need about two ears to get 1 cup of kernels. The corn should be cooked and chilled.

To boil your own shrimp, bring a medium pot of generously salted water to a boil. Quarter a lemon, squeeze it into the water and then drop it into the pot. Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, then drain and spread on a platter to cool. (The cooking time will vary with the size of the shrimp.)

Correction: An earlier version of this column was missing grams of sugar in the nutritional analysis. This version has been updated.

Recipe Source

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Anna Rodriguez.

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Nutritional Facts

Calories per serving (1/2 avocado, 1/2 cup corn mixture, 4 shrimp and 3 tablespoons sauce): 479

% Daily Values*

Total Fat: 32g 49%

Saturated Fat: 4g 20%

Cholesterol: 180mg 60%

Sodium: 518mg 22%

Total Carbohydrates: 23g 8%

Dietary Fiber: 8g 32%

Sugar: 5g

Protein: 26g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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