Best Grilled Shrimp And Corn Salad Recipes

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GRILLED SHRIMP, CORN AND BLACK BEAN TOSTADA SALAD



Grilled Shrimp, Corn and Black Bean Tostada Salad image

Categories     Salad     Bean     Onion     Tomato     Vegetable     High Fiber     Shrimp     Corn     Summer     Cilantro     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 17

For dressing
5 tablespoons fresh lime juice
3/4 cup olive oil
6 tablespoons chopped fresh cilantro
1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)
1 tablspoon ground cumin
For salad
3 cups chopped seeded tomatoes
1 15-ounce can black beans, rinsed, drained
1 cup chopped green onions
3/4 cup chopped fresh cilantro
3/4 cup chopped red onion
6 cups shredded iceberg lettuce (about 1 head)
2 ears corn, husked
24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined
24 large tortilla chips
Additional chopped fresh cilantro (optional)

Steps:

  • Make Dressing:
  • Place lime juice in medium bowl. Gradually whisk in olive oil. Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.
  • Make Salad:
  • Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)
  • Prepare berbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
  • Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp. Garnish with tortilla chips and additional cilantro, if desired.

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Quick & Easy     Backyard BBQ     Shrimp     Corn     Grill     Grill/Barbecue     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 9

6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

Steps:

  • Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
  • In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

GRILLED SHRIMP, RED PEPPER AND CORN SALAD



Grilled Shrimp, Red Pepper and Corn Salad image

Provided by Moira Hodgson

Categories     salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

Steps:

  • Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
  • Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
  • Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
  • Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams

ROASTED TOMATO, GRILLED CORN, AND SHRIMP SALAD



Roasted Tomato, Grilled Corn, and Shrimp Salad image

Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette makes for a delicious marinade for the shrimp in this grilled corn and zucchini salad.

Provided by Marie's Dressings

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Marie's® Roasted Tomato with Parmesan & Basil Vinaigrette
8 large shrimp, peeled and deveined, or more to taste
Skewers (if wooden, soak in water the night before)
2 ears corn, husks removed
1 zucchini, sliced
3 tablespoons olive oil
½ cup cherry tomatoes, halved
¼ cup red onion, diced
¼ cup crumbled feta cheese
Basil leaves for garnish

Steps:

  • Place the shrimp on skewers. Brush Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over each piece of shrimp until evenly coated. Let marinate for 30 minutes.
  • Brush the ears of corn and zucchini slices with olive oil, then place on the grill for 6 to 10 minutes, until grill marks appear. Place the shrimp skewers on the grill and cook 2 to 3 minutes on each side.
  • After removing the corn and zucchini from the grill, slice the corn kernels off of each cob and cut the zucchini slices into smaller bite-sized pieces.
  • In a medium-sized bowl, mix the corn, zucchini, tomatoes, red onion, shrimp, and feta together. Garnish with basil. Drizzle a generous amount of Marie's Roasted Tomato with Parmesan and Basil Vinaigrette over the salad and toss together. Serve and enjoy!

Nutrition Facts : Calories 346.6 calories, Carbohydrate 14.7 g, Cholesterol 77.9 mg, Fat 27.4 g, Fiber 3.1 g, Protein 12.4 g, SaturatedFat 5.9 g, Sodium 263.1 mg, Sugar 4.4 g

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA



Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

  • Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
  • Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
  • Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
  • Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
  • Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE



Grilled Street Corn Salad with Cilantro Butter Shrimp, Pico de Gallo and Avocado Purée image

Categories     Salad     Side     Shrimp     Corn     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 29

For the corn:
1 ear of corn, shucked
4 tablespoons grated queso fresco
2 tablespoons chopped cilantro
Juice of 1/2 lime
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 tablespoons olive oil
Salt and freshly ground pepper to taste
For the pico de gallo:
1/2 medium yellow onion, minced
2 medium tomatoes, seeded and diced
1/4 fresh jalapeño chile, minced
Juice of 1 lime
3 tablespoons chopped fresh cilantro
1/2 tablespoon ground cumin
Salt to taste
For the avocado purée:
1/2 ripe avocado, pitted
1/2 mango, peeled and flesh coarsely chopped
Juice of 1/2 lime
Juice of 1/2 lemon
1/4 cup water
Salt to taste
For the shrimp:
3 tablespoons unsalted butter
2 tablespoons chopped cilantro
4 tiger prawns or jumbo shrimp, peeled and deveined
Salt to taste

Steps:

  • Make the corn salad:
  • Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
  • Make the pico de gallo:
  • Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
  • Make the avocado purée:
  • Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
  • For the prawns:
  • In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
  • Plate the dish:
  • Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.

GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING



Grilled Shrimp and Corn Salad with Herb Lime Dressing image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/2 cup (1 stick) salted butter
4 cloves garlic, finely chopped
4 ears corn, husked and cleaned
2 cups arugula, chopped
1/2 cup lightly chopped fresh cilantro
1/2 cup olive oil
1/2 cup lightly chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 avocado, pitted and diced
One 14-ounce can black-eyed peas, drained and rinsed
1 jalapeno, diced
1 lime, juiced
1/2 red onion, diced
1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
1 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
  • Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
  • Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.

GRILLED SHRIMP AND CORN SALAD



Grilled Shrimp and Corn Salad image

A marinade of lime and tequila takes this Mexican-inspired salad to the next level.

Provided by Marina Delio

Categories     Shrimp     Salad     Salad Dressing     Corn     Avocado     Tomato     Grill/Barbecue     HarperCollins

Number Of Ingredients 12

1 pound large peeled, deveined shrimp
1 ounce tequila
Juice of 2 limes
3 ears of corn, husks removed
2 heads romaine lettuce, chopped
1/2 cup black beans, drained and rinsed
1/2 cup cherry tomatoes, halved
1 avocado, sliced
1/4 cup your favorite salad dressing
Chopped fresh cilantro, for garnish
Sliced lime, for garnish
Tortilla chips (optional)

Steps:

  • Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
  • In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.

GRILLED SHRIMP SALAD WITH CORN AND AVOCADO



Grilled Shrimp Salad with Corn and Avocado image

Provided by Katie O'Kennedy

Categories     Salad     Fruit     Leafy Green     Herb     Shellfish     Vegetable     Seafood     Shrimp     Avocado     Corn     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 17

Dressing
6 tablespoons orange juice
3 1/2 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 1/2 teaspoons finely grated orange peel
1/4 cup olive oil
1/2 teaspoon truffle oil* (optional)
Salad
1 10-ounce bag red pearl onions
Metal skewers
2 pounds uncooked large shrimp, peeled, deveined
3 large ears of corn, husked
1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices
Olive oil
2 teaspoons hot smoked paprika (Pimentn de la Vera)**
12 cups mâche (about 7 ounces)
2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes

Steps:

  • For dressing:
  • Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
  • For salad:
  • Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
  • Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
  • Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
  • Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
  • *Available at some supermarkets, Italian markets, and specialty foods stores.
  • **Available at some supermarkets and specialty foods stores or online from tienda.com.

SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD



Spicy Grilled Shrimp with Corn and Pomegranate Salad image

A spicy red chile sauce inspired by piri piri sauce adds a real zing to grilled shrimp and a quick marinade is all you need. Serve alongside a bright and herby grilled corn salad with crisp pomegranate seeds and a super easy summertime dinner is served.

Provided by Eddie Jackson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup olive oil, plus more for the grill grates
4 ears corn, shucked (about 1 pound 13 ounces)
Kosher salt and freshly ground black pepper
3 red chiles, such as Fresno (about 2.5 ounces), halved and seeded for less heat if desired
1 small shallot, quartered
2 cloves garlic
Juice of 1 lemon
2 tablespoons white wine vinegar
1 teaspoon smoked paprika
1 1/2 pounds large shrimp, peeled, deveined and tails removed
1 small bunch mint, leaves and stems chopped (about 1 cup)
1/2 small bunch flat-leaf parsley, leaves and stems chopped (about 3/4 cup)
1/2 cup pomegranate seeds (about 4 ounces)
1/4 cup crumbled feta

Steps:

  • Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
  • Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
  • Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
  • Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
  • Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
  • Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.

TEX MEX GRILLED SHRIMP AND CORN SALAD



Tex Mex grilled shrimp and corn salad image

What can I say....yummo!

Provided by Lynn Socko

Categories     Seafood

Time 50m

Number Of Ingredients 10

12 jumbo shrimp
6 slice bacon
2 lemons
**marinade, see link below
SALAD
3 ears fresh corn
1 1/2 c pico de gallo
15 oz can goya small red beans
4 oz cotija cheese
**roasted tomatillos salsa, opt

Steps:

  • 1. Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. https://www.justapinch.com/recipes/sauce-spread/marinade/reduced-sodium-liquid-marinade.html
  • 2. Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
  • 3. Bake 6 slices of thin bacon for about 12 min in a 375° oven. Let cool and cut in half longways and wrap around shrimp. Secure with toothpick or by placing them on skewers.
  • 4. Make a batch of pico de gallo.https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html Let sit in colander for a little while to make sure juices are removed.
  • 5. Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
  • 6. Remove hush and wash corn. Season if you'd like with favorite spices. You can also rub it with the marinade you use for the shrimp.
  • 7. Place corn on grill and turn every few minutes. You just want a slight char. Once inside, cut kernels off of corn and add to pico de gallo and beans. Add cotija cheese and mix together. You can also grill your lemons if preferred.
  • 8. Grill shrimp till done.
  • 9. For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.

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