Best Grilled Shrimp Salad With Corn And Avocado Recipes

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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.

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, 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

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.

PESTO CORN SALAD WITH SHRIMP



Pesto Corn Salad with Shrimp image

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. -Deena Bowen, Chico, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 teaspoon salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 teaspoon pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

  • In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

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