Grilled Shrimp and Corn Salad with Herb Lime Dressing

  • serves 4

A summery, bright and fresh dish great as a well-balanced main.

22 Ratings
Directions for: Grilled Shrimp and Corn Salad with Herb Lime Dressing


½ cup (1 stick) salted butter

4 cloves garlic, finely chopped

4 ears corn, husked and cleaned

2 cups arugula, chopped

½ cup lightly chopped fresh cilantro

½ cup olive oil

½ cup lightly chopped fresh parsley

2 Tbsp chopped fresh tarragon

1 avocado, pitted and diced

1 (14-oz) can black-eyed peas, drained and rinsed

1 jalapeno, diced

1 lime, juiced

½ red onion, diced

1 lb(s) large shrimp, peeled and deveined, tails left on (about 16 shrimp)

1 tsp paprika

Kosher salt and freshly ground black pepper


1. 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.

2. 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.

3. 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.

Tips and Substitutions

Special equipment: 4 skewers

See more: Grill, Herbs, Main, Seafood, Shellfish, Vegetables

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