Shrimp, Avocado and Roasted Corn Salad

October 5, 2012 by Ali

Any of you Instagram followers will know that I had the pleasure of spending last week in Iowa with a bunch of stellar farmers and bloggers learning all about…CORN! Lots and lots and lots of corn! It was a fabulous experience (which I will be telling you about soon in another post!). But ever since then, I have been craving this salad I adore from one of my favorite local KC restaurants, Urban Table, that it sprinkled with the most delicious roasted corn. They call it the “Shrimp Buena Terra Salad”. I call it…one of my favorite salads EVER.

Seriously. I know that food bloggers are supposed to be all adventurous and everything, but this salad was the first dish I ever ordered there and I love it so much that I may have ordered it every time since. SO GOOD. So after a year, I finally decided I should try making it at home. And I must say, my little homemade rendition seemed to be pretty spot on!

I did add use an avocado, and swapped the sun-dried tomato pesto they used in their dressing for some classic basil pesto I had at home. (You can use whatever pesto you’d like!) But otherwise, the ingredients were the same simple combo I’ve come to know and love. The only bummer was that I totally forgot the cheese for the photographs and my meal, although the salad actually seemed to hold its own without it. At Urban Table, they also grill the shrimp to give them a little extra char. But since I live in a loft where grilling would be, um, “frowned upon”, I just cooked the shrimp in a skillet in some of the leftover bacon grease. Always a plus. :)

So for any of you KC-ers who also love this salad, or for those of you around the world wide webospherenet who need to be introduced, I give you my version — a delicious “Shrimp, Roasted Corn & Avocado Salad” that I hope you will love as much as I do. Thanks for the inspiration, Urban Table!

Shrimp, Avocado & Roasted Corn Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 salads


    Salad Ingredients:
  • 2 ears of sweet corn, shaved off the cob
  • 3 strips of bacon, diced
  • 1/2 lb. large shrimp, peeled with tails on or off
  • 4 cups chopped Romaine lettuce
  • 1 avocado, peeled, pitted and diced
  • 1/3 cup grated Fontina cheese (optional)
  • buttermilk pesto dressing (see below)
  • Buttermilk Pesto Dressing Ingredients:
  • 1/2 cup buttermilk
  • 1/2 cup mayo or Greek yogurt
  • 1/4 cup pesto, homemade or storebought
  • 1 small shallot, minced
  • 1 Tbsp. lemon juice
  • pinch of salt and pepper, to taste


To Make The Salad:

Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)

Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

Whisk together all ingredients until blended. Season with salt and pepper.

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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55 thoughts on “Shrimp, Avocado and Roasted Corn Salad

  1. Oh my gosh! This salad was delish, my whole family enjoyed! Thank you for sharing, might need to check out urban table as well!

    - Ariel

  2. This salad is fantastic! Thank you so much!

    - Sabrina T.

  3. I made this tonight and it was great! Thanks for the recipe. I used frozen cooked shrimp because I already had it. It made for a lot of liquid in the pan so I drained that out and added more bacon grease to pan-fry them in for a bit. My husband loved it too.

    - Marily

  4. Hi, Ali! I’m a Lee’s Summit girl, but I’ve never heard of Urban Table. We don’t really get out much (apparently!), but this sounds like a place to check out when we do. I’m definitely going to pin this recipe and give it a try after trying it at Urban Table so that my palate will have some frame of reference. Thanks for the recipe and the dining tip!

    Stay safe in this crazy KC weather!

    - Alycia Nichols

  5. I have made this salad and dressing several times now…DELICIOUS!!! It’s going in my ‘keeper’ file.

    - SusieQ

  6. Totally making this tonight! Looks great!!


    - Jennifer

  7. Would this work without bacon for A Lent supper?

    - Nicoke

  8. This was fantastic. I used frozen shrimp and had to adjust to let the extra liquid cook off, and we used an off the shelf vinaigrette, but even my 6 year old asked for second helpings. We will definitely add this one into the rotation.

    - Kim M.

  9. Too bad that nearly all of the corn in the US is GMO :((

    - Foodie

  10. I just made this and it’s deeeelish! It’s about 100 degrees here in NYC so a salad was the perfect dinner. I love this salad!

    - Angela

  11. Can you use Frozen cooked shrimp?
    I just bought a big bag of them.Thanks

    - Cindy

  12. This sounds like a great salad for a healthy and easy dinner! I’ll definitely be trying it. I’m dairy free, so I’ll make a dairy free version of that dressing!

    - Vanessa

  13. Made this for dinner and it was a hit! Hubs thought it was a great, flavorful salad. I added red bell pepper to the bacon step and he really liked that addition. Will be making it again. Thanks!

    - Michele

  14. Good morning, I have featured your gorgeous recipe on my blog for my weekly seafood round-up called Seafood Frenzy Friday. I have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link:

    - Carrie's Experimental Kitchen

  15. Made this today for lunch… Its definitely my new favorite salad! Obsessed. I subtracted the bacon and added chick peas and carrots. Thanks for the recipe!

    - Rebecca

  16. I love this site and this salad is amazing!

    - Lilia

  17. That shrimp is just goading me cause he knows I can’t eat him :( Looks amazing!!!

    - Gerry @ Foodness Gracious

  18. This is my kind of salad! Love corn with avocado :)

    - shelly (cookies and cups)

  19. This is so vibrant and fresh! Sounds delicious!

    - Anna @ hiddenponies

  20. Love how bright and vibrant this salad is!

    - Kathryn

  21. This looks so light and tasty!

    - Stephanie @ Eat. Drink. Love.

  22. Oh this picture says a thousand words especially since I am a shrimp lover this recipe will defiantly be on my list next week..

    - savynaturalista

  23. Corn is my favorite thing on the whole world after my dog, so this looks delicious!

    - Riley

  24. This is perfect – so colorful. And I LOVE the dressing! I am drooling!

    - Cassie

  25. You seriously just combined all of the my favorite things into one AMAZING salad! I wish I had this for lunch today – I have depressing leftovers here at work.

    - Chung-Ah | Damn Delicious

  26. I love shrimp salads, this looks incredible!

    - Laura (Tutti Dolci)