Grilled Shrimp Corn Salad
A refreshing and vibrant salad perfect for summer cookouts, combining grilled shrimp with sweet corn and fresh vegetables.
Equipment
- 1 grill preheated to medium-high heat
- 1 large mixing bowl
- 1 tongs
Ingredients
Salad Ingredients
- 1 pound large shrimp peeled and deveined
- 3 ears of corn husked
- 2 cups cherry tomatoes halved
- 1 avocado diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
Preparation
- Brush the shrimp and corn with olive oil and season with salt and pepper. Preheat the grill to medium-high heat.
- Place the shrimp and corn on the grill. Cook shrimp for 2-3 minutes on each side until pink and cooked through. Grill corn for 10 minutes, turning occasionally, until charred.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until well combined.
- Once cool enough to handle, cut the kernels off the cob.
- In a large mixing bowl, combine grilled shrimp, corn kernels, cherry tomatoes, avocado, red onion, and cilantro. Pour the dressing over the salad and toss gently to combine.
Serving
- Transfer the salad to a serving platter or individual plates. Garnish with extra cilantro if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume the salad fresh.
Notes
Pro Tips: Use fresh shrimp for the best flavor. Don't overcook the shrimp; they should be tender and juicy. Grill corn until it's nicely charred for a smoky taste.
Ingredient Substitutions: Use frozen corn if fresh is unavailable. Substitute parsley for cilantro if preferred.
How to Serve: Serve as a main course or alongside grilled meats.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the dressing and chop the vegetables in advance. Grill the shrimp and corn just before serving for optimal freshness.
Ingredient Substitutions: Use frozen corn if fresh is unavailable. Substitute parsley for cilantro if preferred.
How to Serve: Serve as a main course or alongside grilled meats.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the dressing and chop the vegetables in advance. Grill the shrimp and corn just before serving for optimal freshness.