Bring a large pan of salted water to a boil, and cook the corn for 4-6 minutes. Heat a griddle pan over low-medium heat, and lightly grease with avocado or olive oil.
1 ear of corn
Sprinkle the cooked corn with salt and pepper, then grill for 5-7 minutes until golden brown. Remove from heat and cut off the kernels.
Arrange the lettuce, tomatoes, onions, and grilled corn in a bowl. Save cutting the avocado for last to avoid browning.
1 head romaine lettuce, 1 cup cherry tomatoes, ½ purple onion
Place the shrimp in a Ziploc bag, add the taco seasoning, seal, and gently toss to combine.
1 pound medium shrimp, 2 tablespoons taco seasoning
Heat a griddle pan or grill over low-medium heat, coat with cooking spray or oil. Cook the shrimp for 2-3 minutes, flip, cook for another 1-2 minutes until opaque. Remove from heat.
Before serving, dice the avocado and add it with the shrimp to the bowl. Drizzle with garlic lime vinaigrette, and enjoy!
1 avocado, ½ cup garlic lime vinaigrette
Scroll up and see the post for tips, FAQs, and storage information.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 of the salad. Actual calories will vary.*The cook time includes the time it takes to grill corn. We used a griddle pan for easy, indoor “grilling.”*Use your favorite dressing if you'd rather not make the garlic lime vinaigrette.