Best Grilled Shrimp Corn And Snap Pea Salad With Feta Recipes

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SHRIMP CORN SALAD RECIPE



Shrimp Corn Salad Recipe image

This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.

Provided by Aysegul Sanford

Categories     Salad

Time 1h10m

Number Of Ingredients 24

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice (freshly squeezed)
3 tablespoons honey
3 garlic cloves (minced)
1 teaspoon paprika
Pinch of crushed red pepper flakes (optional)
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count per lb., peeled and deveined)
5 ears of corn
3 tablespoons of olive oil or unsalted butter
½ teaspoon kosher salt
½ cup extra virgin olive oil
zest of a lime
3 tablespoons of lime juice freshly squeezed
1 clove of garlic minced
1 teaspoon salt (make sure to adjust the level of salt based on the saltines of your feta cheese)
½ teaspoon black pepper
1 large head of Boston or butter lettuce (leaves separated, rinsed)
1 cup of cherry tomatoes
3 scallions (chopped)
1 cup of feta cheese crumbled

Steps:

  • Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
  • Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
  • Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
  • Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
  • Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
  • Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
  • Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
  • Brush each ear with oil on all sides and sprinkle them with salt.
  • Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
  • Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
  • Mix all ingredients together in a small bowl and set it aside.
  • Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
  • Drizzle it with the dressing and give it a gentle toss.
  • Serve immediately.

Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving

GRILLED SHRIMP SALAD WITH MELON AND FETA



Grilled Shrimp Salad With Melon and Feta image

A colorful mix of juicy fresh melon, salty feta and grilled shrimp, this easy-to-make salad is perfect for a quick and light summer dinner. A little minced chile adds heat, balancing the sweetness of the melon and shrimp, while the toasted whole coriander seeds lend a nice crunch. You can use any one type or a combination of melon here, and the riper the better. Serve this with something to catch all the tangy sauce - bread, rice or even a spoon.

Provided by Melissa Clark

Categories     weeknight, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons coriander seeds
2 limes
2 garlic cloves
1 Fresno chile, serrano or other fresh chile pepper, minced
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound cleaned extra-large shrimp
1 pound cubed melon (about 4 cups; any kind, or a combination)
1 small cucumber, preferably Persian or kirby, thinly sliced
1/4 cup thinly sliced red onion or shallot
1/3 cup crumbled feta
1/2 cup chopped soft herbs, such as mint, basil or cilantro, plus more for garnish

Steps:

  • Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get and, if using a broiler, put the rack close to the heat source.
  • While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.
  • Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.
  • Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.
  • Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.
  • Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.
  • In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you'd like.

GRILLED SHRIMP AND FETA SALAD



Grilled Shrimp and Feta Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
1/3 cup extra-virgin olive oil, plus more for shrimp
Kosher salt and freshly ground pepper
8 cups baby arugula (about 8 ounces)
1 cup sliced cucumber
1/2 cup pitted kalamata olives
1/4 cup thinly sliced red onion
2 tablespoons fresh lemon juice
8 ounces feta cheese, crumbled, for serving

Steps:

  • 1. Preheat a grill to medium-high heat. Lightly oil the shrimp, then sprinkle with salt and pepper. Grill until just cooked through, 2 to 3 minutes per side.
  • 2. Toss the shrimp, arugula, cucumbers, olives, and onions together in a bowl.
  • 3. Whisk together the lemon juice, 1/3 cup olive oil, and season with salt and pepper. Pour over the salad and toss to coat. Top with the feta cheese.

Nutrition Facts : Calories 520, Fat 39 grams, SaturatedFat 12 grams, Cholesterol 223 milligrams, Sodium 1115 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 33 grams

GRILLED SHRIMP, SNAP PEA AND SPRING MIX SALAD WITH SOUTHWEST VINAIGRETTE



Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound raw medium-large shrimp, peeled and deveined
Southwest Vinaigrette, recipe follows
Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE® Extra Veggie¿ with Snap Peas
1 cup canned black beans, rinsed and drained
1 medium avocado, peeled and cubed
1/2 cup sliced DOLE Red Onion
Lightly crushed tortilla or corn chips
1/3 cup canola oil
2 tablespoons cider vinegar
2 tablespoons lime juice
1 tablespoon dry taco seasoning (from 1-ounce package)

Steps:

  • Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
  • Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.

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, 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.

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