Gimme Some Oven

Shrimp, Avocado and Roasted Corn Salad

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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!

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Shrimp, Avocado & Roasted Corn Salad

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 salads 1x

Description

A favorite restaurant salad made at home!


Ingredients

Scale

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

Instructions

To Make The Salad:

  1. 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.
  2. 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.
  3. 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!)
  4. Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:

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

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Recipe rating

87 comments on “Shrimp, Avocado and Roasted Corn Salad”

  1. I love shrimp salads, this looks incredible!

  2. 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.

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

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

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

  6. Love how bright and vibrant this salad is!

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

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

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

  10. I love this site and this salad is amazing!
    Thanks

  11. 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!

  12. 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: https://carriesexperimentalkitchen.blogspot.com/2013/03/seafood-frenzy-friday-week-51.html

  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!

  14. 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!

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

  16. 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!

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

  18. 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.

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

  20. Totally making this tonight! Looks great!!

    Jen
    www.peaceofcupcakeblog.com

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

  22. 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!

  23. 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.

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

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

  26. That looks yummy! I was looking for some new gluten-free recipes as one of my friend who is gluten-intolerant will come and visit me soon! I find it difficult sometimes…but I will try this, thank you! )

  27. Suggestions for a buttermilk substitute please? 

    • Hey Helen! Did you just mean a substitute if you don’t have buttermilk? If so, you can use 1/2 cup of milk, mix it with 1/2 tablespoon of lemon juice (or white vinegar), and let it sit for about 10 minutes (it will curdle, like buttermilk). The acid gives it a similar taste as buttermilk. Hope that helped answer your question!

  28. Yummy!! The photo looks great! The one thing I would do with it is use a small mirror or white reltfceor to put a little bit more light on the tomato and zucchini in the foreground. Nice work!

    • Thank you Alex, that’s such a great tip, and we will definitely give that a try! :)

  29. Do you the nutritional count on this salad? I’d like to know the calories and fat content. Thanks so much! 

    • Hi Nstasha! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  30. I made this tonight, it was really simple to make, just lots of chopping,and delish!

  31. Would this be served as a cold or warm salad? I’m trying it for sure, but would like to have most components done ahead of serving time.

    • Hi Maryanne! We prefer it best as a warm salad, but it’s totally up to you! :)

  32. This is an absolutely awesome salad recipe. My whole family loved it.

  33. YUM! We had this for a summer supper and it was delicious. The dressing is fabulous. I used the mayo. I actually had about a half cup dressing left over, but will use it! The recipe is a bit time consuming, with cutting the kernels off the corn on the cob, chopping the shallot, frying and crumbling the bacon, cooking the shrimp, mixing up the dressing, etc, but worth it. Special enough for company. In case you didn’t know about this tip for cutting the kernels off the cob https://www.simplyrecipes.com/recipes/easy_tip_for_getting_corn_off_the_cob/
    .

  34. Delicious! I used spinach and a vinaigrette dressing but plan to try the buttermilk dressing next time.