Grilled Shrimp and Corn Salad

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Easy homemade GRILLED SHRIMP AND CORN SALAD made with simple, whole food ingredients and packed with some good macro nutrients: protein, carbs and fat. This makes such a great lunch. Gluten-free and dairy-free.

GRILLED SHRIMP AND CORN SALAD

My family loves to vacation in Florida on 30A beaches. When we are down there we head to Shrimpers (a fish market) to go get the freshest seafood there is. This is one of the recipes we love to make, but it was truly inspired in FL.

GRILLED SHRIMP AND CORN SALAD

What you need:

  • corn cobs
  • Baby Romaine lettuce 
  • extra virgin olive oil
  • Jumbo shrimps
  • tomatoes 
  • cucumber 
  • avocado & lime dressing (see avocado & lime dressing post)
GRILLED SHRIMP AND CORN SALAD

What you need to do:

  • Prepare the dressing according to the Avocado, Lime & Cilantro Dressing.
  • Heat the grill (outdoor or oven) to medium-high heat. Brush the corn with 1 tsp. olive oil and season with salt. Wrap in foil. Brush the romaine lettuce with the remaining 1 tsp of oil and also season with some salt.
  • Thread the shrimp onto skewers and brush them with 1/3 of the earlier prepared dressing.
  • Grill the corn 20-25 mins, turning a few times. Grill lettuce and shrimps for about 5 mins.
  • To assemble the salad, loosely chop the grilled lettuce, cut corn off the cobs and mix everything with the chopped vegetables and grilled shrimps. Drizzle with the remaining dressing and serve.
GRILLED SHRIMP AND CORN SALAD

GRILLED SHRIMP AND CORN SALAD

Laura Silsbee
Easy homemade GRILLED SHRIMP AND CORN SALAD made with simple, whole food ingredients and packed with 29 grams of protein, 23 grams of carbs and 14 grams of fat. This makes such a great lunch. Gluten-free and dairy-free.
Prep Time 15 mins
Cook Time 25 mins
0 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4
Calories 325 kcal

Ingredients
  

  • 2 corn cobs
  • 4 baby Romaine lettuce, halved
  • 2 tsp. extra virgin olive oil
  • 1 lb. jumbo shrimps
  • 2 tomatoes, diced
  • 1 cucumber, deseeded and cubed
  • avocado & lime dressing, see avocado & lime dressing post

Instructions
 

  • Prepare the dressing according to the Avocado, Lime & Cilantro Dressing.
  • Heat the grill (outdoor or oven) to medium-high heat. Brush the corn with 1 tsp. olive oil and season with salt. Wrap in foil. Brush the romaine lettuce with the remaining 1 tsp of oil and also season with some salt.
  • Thread the shrimp onto skewers and brush them with 1/3 of the earlier prepared dressing.
  • Grill the corn 20-25 mins, turning a few times. Grill lettuce and shrimps for about 5 mins.
  • To assemble the salad, loosely chop the grilled lettuce, cut corn off the cobs and mix everything with the chopped vegetables and grilled shrimps. Drizzle with the remaining dressing and serve.

Notes

Nutrition per serving:
  •  325 kcal         
  • 14g Fats
  • 23g Carbs        
  • 29g Protein
Keyword avocado lime dressing, corn salad, gluten free, shrimp salad

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