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Grilled Shrimp & Corn Salad is a vibrant dish that perfectly captures the essence of summer dining. With its bright colors and refreshing taste, this salad is not just a feast for the eyes but also a wholesome meal that combines the best of land and sea. The harmony of grilled shrimp, sweet corn, and a medley of fresh vegetables makes it an irresistible choice for outdoor gatherings, picnics, or a light dinner at home.

Grilled Shrimp & Corn Salad

Discover the vibrant flavors of summer with this delicious Grilled Shrimp & Corn Salad! Bursting with freshness, it combines perfectly grilled shrimp, sweet corn, and a colorful medley of veggies for a satisfying and nutritious meal. Ideal for barbecues, picnics, or light dinners, this salad is packed with lean protein, healthy fats, and essential nutrients. Easy to prepare and visually appealing, it’s a perfect dish for warm weather gatherings that everyone will love.
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups fresh corn kernels (approximately from 4 ears) or one 15 oz can of corn, drained

1 red bell pepper, diced into bite-sized pieces

1 ripe avocado, diced

¼ cup red onion, finely chopped

2 cups mixed greens (such as arugula, spinach, or your preferred blend)

1 tablespoon extra virgin olive oil

Juice of 1 fresh lime

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and freshly cracked pepper to taste

Fresh cilantro leaves for garnish

Instructions
 

Prepare the Marinade: In a medium mixing bowl, combine the olive oil, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Whisk the ingredients together until well blended. Add the peeled and deveined shrimp to the bowl, tossing to ensure they are evenly coated in the marinade. Cover the bowl and allow the shrimp to marinate in the refrigerator for at least 20 minutes while you prepare the other ingredients.

    Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. If using wooden skewers for the shrimp, soak them in water for at least 30 minutes prior to grilling to prevent burning. Once the grill is hot, thread the marinated shrimp onto the skewers. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Remove the skewers from the grill and set aside.

      Cook the Corn: If you're using fresh corn, place the cobs directly on the grill. Grill the corn for approximately 10 minutes, rotating occasionally until the kernels are tender and slightly charred. Once cooked, remove from the grill and allow the corn to cool before cutting the kernels off the cob.

        Assemble the Salad: In a large serving bowl, combine the grilled corn kernels, diced red bell pepper, diced avocado, and finely chopped red onion. Gently fold in the grilled shrimp, mixing everything together carefully to avoid mashing the avocado.

          Serve: Arrange the mixed greens on a serving platter or individual plates. Spoon the shrimp and corn mixture over the top of the greens. Garnish generously with fresh cilantro leaves. For an extra zing, drizzle some lime juice over the salad, and season with additional salt and pepper to taste. Serve immediately for the freshest flavor.

            Prep Time, Total Time, Servings: 20 min | 40 min | Serves 4