Shrimp and Corn Salad

This grilled Shrimp and Corn Salad is the perfect end of summer meal. It is filled with grilled shrimp, sweet grilled corn, fresh vegetables, and a creamy avocado ranch dressing. It comes together easily for a flavorful summer salad that is perfect for dinner.

For another favorite, try this Shrimp Pasta Salad!

One of the best things about summer is the produce. (And the sunshine!) But once those stands start showing up on the side of the road, I know I’m going to be a happy eater.

This Shrimp and Corn Salad is the perfect late summer meal. Fresh corn, straight from the cob. Grilled shrimp, as well as that fresh corn hitting the grill. No heating up the kitchen. No heavy food. This dinner really does scream summer.

And if you aren’t a fan of salad for dinner, you could also serve this up as a side salad. It would be perfect for bbqs or backyard get togethers!

Ingredients

• Oil: You will need some oil as part of the shrimp marinade. I used olive oil, but avocado or vegetable oil would also work.
• Lemon Juice: This can easily be swapped out for lime juice. Either way, fresh is best!
• Cilantro: I like the cilantro to add flavor.
• Garlic: You will want to make sure the garlic is finely minced or grated.
• Taco Seasoning: I used my homemade taco seasoning. You can also use store bought, but just make sure you use a brand you love!
• Shrimp: You will start with raw shrimp. Don’t be deceived by my photo above – those are actually raw! They are Argentinean Red Shrimp, which are pink when they are raw. But most shrimp will be a translucent gray color.
• Corn: I use 2 cobs, which actually gives you a decent amount of corn. If you don’t want a lot of corn, you can cut this back to 1 cob.
• Lettuce: Feel free to switch up the lettuce, but I love the crispness of romaine hearts.
• Vegetables: For the vegetables, I used grape tomatoes, cucumbers, green onions, and avocado. Feel free to add or take away!
• Cheese: I know some people think that any cheese with seafood is a no-no, but I have to disagree. I’ve added pepper jack cheese cut into small cubes. You can also use shredded, but I don’t like when it clumps up.
• Dressing: I used my Avocado Ranch Dressing. It goes so perfectly with this salad! Tomatillo Ranch would also work well. Or if you want to go the easy route, regular ranch dressing will work, too.
• Lime Wedges: I like to squeeze a bit of fresh lime juice over the salad before eating. It adds some fresh flavor!

How to Make this Grilled Shrimp and Corn Salad

STEP 1: Combine all of the marinade ingredients. I like to do this in a shallow dish. Add the shrimp and let it marinate for about 15 minutes. You don’t want to go much longer than this, as the acid will start to “cook” the shrimp. Once it is done marinating, thread the shrimp onto skewers.

STEP 2: While the shrimp is marinating, start up the grill. When it’s hot, add the corn and start cooking it. It will take longer to cook than the shrimp. Add the shrimp in the last 6 minutes, cooking for 3 minutes on each side.

STEP 3: Cut the kernels from the corn. Then assemble your salads with the lettuce, shrimp, and corn, along with your veggies and cheese. Serve topped with the avocado ranch dressing.

Tips and Tricks

If you don’t have a grill, you can cook the shrimp and corn on a grill pan. Or even just in a skillet! If you are cooking it in a skillet, I would suggest cutting the corn off the cob first and brown just the kernels in the skillet.

If you are using wooden skewers, you’ll want to soak them in water for about 30 minutes before using them.

I prefer to remove the tails from the shrimp before grilling. That way, you don’t have to remove tails as you are eating your salad.

You an assemble this into one big salad, but we actually like to set out all of the ingredients and each person can assemble their own salad. This way, you only have to add what you like.

This makes 4 dinner sized portions. If you want to serve it as a side salad, it will make 8-10 servings.

More Summertime Salads

Summer Chopped Salad with Berries
Broccoli Salad
Grilled Corn and Black Bean Salad
Crown Ruby Fruit Salad
Steph’s Summer Salad

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Shrimp and Corn Salad

5 from 1 vote

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 4 servings

Course: Salad

Cuisine: American, Mexican, Tex-Mex

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This grilled Shrimp and Corn Salad is the perfect end of summer meal. It is filled with grilled shrimp, sweet grilled corn, fresh vegetables, and a creamy avocado ranch dressing. It comes together easily for a flavorful summer salad that is perfect for dinner.

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Ingredients

• ▢ 1/3 cup olive oil
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons chopped cilantro
• ▢ 2 cloves garlic minced
• ▢ 2 teaspoons taco seasoning
• ▢ Salt and pepper to taste
• ▢ 1 pound raw shrimp
• ▢ 2 ears fresh corn shucked
• ▢ 2 heads romaine hearts chopped
• ▢ 1 cup grape tomatoes halved or quartered
• ▢ 2 Persian cucumbers (or 1/2 English cucumber) sliced into half moons
• ▢ 4 oz pepper jack cheese cut into small cubes
• ▢ 3 green onions sliced
• ▢ 1 avocado sliced
• ▢ 1 cup avocado ranch dressing
• ▢ Lime wedges

Instructions

• In a shallow dish, combine the olive oil, lemon juice, cilantro, garlic, taco seasoning, salt, and pepper. Stir to combine, then add the shrimp. Stir to completely coat the shrimp. Let the shrimp marinate for 15 minutes.
  1/3 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons chopped cilantro, 2 cloves garlic, 2 teaspoons taco seasoning, Salt and pepper, 1 pound raw shrimp
• While the shrimp is marinating, heat a grill to medium-high heat.
• Once the grill is hot, add the corn. Cook until it is charred and tender, turning every few minutes. This should take about 10-12 minutes.
  2 ears fresh corn
• While the corn is grilling, thread the shrimp onto skewers.
• When there is about 6 minutes left for the corn, add the shrimp. Cook until the shrimp is opaque, about 3 minutes per side. Remove both the corn and the shrimp from the grill.
• Once the corn is cool enough to handle, use a sharp knife to cut the kernels from the cob. Remove the shrimp from the skewers.
• To assemble each salad, place 1/4 of the lettuce in a large bowl. Top with 1/4 of the corn, shrimp, tomatoes, cucumbers, cheese, green onions, and avocado. Drizzle with the avocado ranch dressing. Squeeze a lime wedge over the top, and serve.
  2 heads romaine hearts, 1 cup grape tomatoes, 2 Persian cucumbers (or 1/2 English cucumber), 4 oz pepper jack cheese, 3 green onions, 1 avocado, 1 cup avocado ranch dressing, Lime wedges

Video

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is calculated with a waste of 1/2 of the marinade.

Nutrition Information

Serving: 1serving, Calories: 520kcal (26%), Carbohydrates: 35g (12%), Protein: 36g (72%), Fat: 33g (51%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 219mg (73%), Sodium: 768mg (33%), Potassium: 1153mg (33%), Fiber: 7g (29%), Sugar: 7g (8%)

Keywords: grilled shrimp and corn salad, Shrimp and Corn Salad