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.

Course Salad

Cuisine American, Mexican, Tex-Mex

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 520kcal

Author Deborah Harroun

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

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