Lemon-Garlic Shrimp with Corn and Avocado Salad
In the UK: Lemon-Garlic Prawns with Sweetcorn and Avocado Salad
- 22 mintotal time
- $4.80£4.09a serving
- 466433calories
- 3128 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Garlicky paprika shrimp and charred corn from the air fryer, with avocado-tomato salad and lemon mayo.
Ingredients
Serves 4.
- 4 corn on the cobs, halved
- 1 lemon
- 2 oz mayonnaise
- 2 avocados
- 2 tomatoes, diced
- ½ red onion, finely chopped
- ¼ bunch parsley, chopped
- 1 lb raw shrimp, peeled and deveined
- 3 garlic cloves, finely grated
- 2 tbsp olive oil
- ½ tsp smoked paprika
- salt, to taste
- black pepper, to taste
Contains: egg, shellfish, mustard. Check the label: sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 400°F. Brush the corn with 1 tablespoon of the olive oil, season with salt and air-fry for 10–12 minutes, turning halfway, until tender and charred in spots. Wrap in foil to keep warm.
- Meanwhile, finely grate the zest of the lemon into the mayonnaise and stir. Dice the avocado and toss with the tomato, red onion, parsley, the juice of half the lemon and a pinch of salt.
- Toss the shrimp with the rest of the oil, the garlic, smoked paprika, salt and black pepper, then wash your hands after handling the raw seafood.
- Using tongs, spread the shrimp in the basket in a single layer and air-fry for 5–6 minutes, shaking halfway, until pink and opaque all the way through (145°F). No air fryer, or a basket too small for a single layer: roast the cobs on a baking tray at 425°F for 20 minutes, adding the seafood for the last 6–8 minutes.
- Using clean tongs, lift the shrimp onto a serving plate, squeeze over the rest of the lemon and serve with the cobs, the avocado salad and the lemon mayo for spreading on the cobs.
Leftovers: Best eaten fresh; leftover seafood keeps in the fridge for 1 day and is good cold.
Ingredients
Serves 4.
- 4 corn on the cobs, halved
- 1 lemon
- 45 g mayonnaise
- 2 avocados
- 2 tomatoes, diced
- ½ red onion, finely chopped
- ¼ bunch parsley, chopped
- 500 g raw king prawns, peeled
- 3 garlic cloves, finely grated
- 2 tbsp olive oil
- ½ tsp smoked paprika
- salt, to taste
- black pepper, to taste
Contains: egg, crustaceans, mustard. Check the label: sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the air fryer to 200°C. Brush the corn with 1 tablespoon of the olive oil, season with salt and air-fry for 10–12 minutes, turning halfway, until tender and charred in spots. Wrap in foil to keep warm.
- Meanwhile, finely grate the zest of the lemon into the mayonnaise and stir. Dice the avocado and toss with the tomato, red onion, parsley, the juice of half the lemon and a pinch of salt.
- Toss the prawns with the rest of the oil, the garlic, smoked paprika, salt and black pepper, then wash your hands after handling the raw seafood.
- Using tongs, spread the prawns in the basket in a single layer and air-fry for 5–6 minutes, shaking halfway, until pink and opaque all the way through (63°C). No air fryer, or a basket too small for a single layer: roast the cobs on a baking tray at 220°C (200°C fan) for 20 minutes, adding the seafood for the last 6–8 minutes.
- Using clean tongs, lift the prawns onto a serving plate, squeeze over the rest of the lemon and serve with the cobs, the avocado salad and the lemon mayo for spreading on the cobs.
Leftovers: Best eaten fresh; leftover seafood keeps in the fridge for 1 day and is good cold.
Nutrition per serving
| Calories | 466 |
|---|---|
| Protein | 31 g |
| Carbohydrate | 31 g |
| Fat | 28 g |
| Fiber | 8 g |
| Sodium | 247 mg |
| Calories | 433 |
|---|---|
| Protein | 28 g |
| Carbohydrate | 14 g |
| Fat | 30 g |
| Fibre | 6 g |
| Sodium | 293 mg |
Worked out from the ingredients, 413 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $4.80 a serving in the US (range $3.67–$6.36) and £4.09 in the UK (range £3.13–£5.41). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
