Grilled Shrimp and Corn Summer Salad

• 12 oz shrimp, peeled and deveined
• 2 cups fresh corn kernels (from about 4 ears)
• 4 cups mixed greens
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional: crumbled feta cheese for garnish

Steps

1. 1 Preheat grill to medium-high heat.
2. 2 Toss shrimp with chili powder, salt, and pepper.
3. 3 Grill shrimp for 1-2 minutes per side until pink and opaque.
4. 4 Grill corn kernels in husks for 5-7 minutes, turning occasionally, then remove and let cool before cutting off the cob.
5. 5 In a large bowl, combine mixed greens, red bell pepper, cucumber, red onion, and grilled corn.
6. 6 Whisk together lime juice and olive oil, then pour over the salad and toss to coat.
7. 7 Add the grilled shrimp and cilantro to the salad, gently toss again.
8. 8 Serve immediately, garnished with feta cheese if desired.

Equipment

• Grill
• Large bowl
• Whisk

Variations

• Add avocado slices for a creamy texture.

Substitutions

• Use frozen corn if fresh is not available, thawed and patted dry.

Pairings

• Pairs well with a light white wine or a refreshing iced tea.

Nutrition

Tips

• For extra smoky flavor, use a charcoal grill.
• If grilling indoors, use a grill pan over medium heat.

Storage

Store in an airtight container in the fridge for up to 24 hours. Best served fresh.

Freezing: Does not freeze well due to texture changes in shrimp and greens.

Serving Suggestions

• Serve with warm crusty bread or tortilla chips on the side.

FAQ