Grilled Corn and Shrimp Summer Salad

This Grilled Corn and Shrimp Summer Salad is my go-to dish for summer barbecues, beach days, and basically any other gathering because it’s always a hit. I’ve yet to have a friend or family member not go back for seconds! It’s super simple to put together, and if you don’t have a grill, no biggie! Just boil your corn to cook it and saute your shrimp in a pan with the oil and spices to cook. Definitely add this one to your must-make list for the summer.

Grilled Corn and Shrimp Summer Salad Ingredient Notes

Corn on the cob: Fresh summer corn adds a natural sweetness and juicy crunch to the salad. Grilling or boiling brings out its flavor and makes the kernels easy to slice off the cob. It provides a hearty, satisfying base that pairs well with bold spices and creamy toppings.

Peeled shrimp: Shrimp cook quickly and absorb flavor well, making them perfect for a summer salad. Their light, tender texture complements the crisp vegetables and bright dressing. They’re also a great source of lean protein and essential minerals.

Avocado: Creamy and rich, avocado adds healthy fats and a smooth contrast to the crunchy veggies and shrimp. Its mild flavor helps balance the zest from the lime and spice mix. Plus, it makes the salad feel more filling and luxurious.

Feta cheese: Feta offers a tangy, salty bite that brings bold flavor to every forkful. Its crumbly texture melts slightly into the salad, tying together all the components. It also adds a savory contrast to the sweet corn and juicy tomatoes.

Grilled Corn and Shrimp Summer Salad

Recipe by Jenn Lueke

4.7 from 13 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

15

minutes

This Grilled Corn and Shrimp Summer Salad is my go-to dish for summer barbecues, beach days, and basically any other gathering because it’s always a hit. I’ve yet to have a friend or family member not go back for seconds! It’s super simple to put together, and if you don’t have a grill, no biggie! Just boil your corn to cook it and saute your shrimp in a pan with the oil and spices to cook. Definitely add this one to your must-make list for the summer.

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Ingredients

• Grilled Shrimp and Corn

• 1 pound medium peeled and deveined shrimp (thawed if frozen)

• olive oil

• kosher salt

• ground black pepper

• 6 corn ears, shucked

• Lime Vinaigrette

• 1/4 cup olive oil

• 1/4 cup apple cider vinegar

• juice and zest of 1 lime

• 1 teaspoon garlic powder

• 3/4 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Corn Salad

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 4 green onions, thinly sliced

• 2/3 cup roughly chopped cilantro leaves, additional for topping if desired

• 1 ripe avocado, pitted and cubed

• 3/4 cup crumbled feta cheese

Directions

• Grill the shrimp and corn: In a mixing bowl, toss the shrimp with a drizzle of olive oil and a few pinches of salt and black pepper until coated. Do the same with the ears of corn. Heat your grill or cast-iron grill pan over medium heat, then add the shrimp in a single layer. Cook until browned on the outside and opaque in the middle, 2 to 3 minutes per side. At the same time or in batches, add the corn to the grill and cook until it has grill marks all over, about 10 minutes, turning every few minutes for even cooking. Remove and set aside. (See notes for sauteeing instructions if you don’t have a grill or grill pan).
• Meanwhile, make the vinaigrette: Add the olive oil, apple cider vinegar, lime juice, lime zest, garlic powder, salt, black pepper, chili powder, and smoked paprika to a small bowl or jar. Whisk or shake rapidly until combined and emulsified, 45 to 60 seconds.
• Carefully cut the corn off the cobs once cooled and discard the cobs.
• Add the corn, cooked shrimp, cherry tomatoes, green onion, cilantro, avocado, and feta to a large mixing bowl. Mix to evenly distribute. Pour in the vinaigrette and toss again to coat.
• Chill in the refrigerator until serving or refrigerate in a sealed container for 3 to 4 days. When serving, top with additional cilantro leaves if desired.

Notes

• Storage: Refrigerate in a sealed container for 3 to 4 days. If storing ahead of time, I recommend omitting the avocado and adding in right before serving.
• Shrimp: Not a big seafood fan? No problem. Swap out the shrimp for grilled chicken for a summery addition, or white beans for a vegetarian option.
• Sautee the shrimp and corn instead: In a mixing bowl, toss the shrimp with a drizzle of olive oil and a few pinches of salt and black pepper until coated. Do the same with the ears of corn. Heat a large skillet over medium heat, then add the shrimp in a single layer. Cook until lightly browned and opaque in the middle, 2 to 3 minutes per side. Remove and set aside on a plate, then sear the corn on all sides until browned, about 10 minutes total, turning every few minutes for even cooking.

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