Grilled Shrimp and Corn Salad
User Reviews
5
Grilled Shrimp and Corn Salad
Description
This salad begins by grilling peeled, deveined shrimp alongside corn on the cob brushed with olive oil and seasoned with salt and pepper. The shrimp are cooked until pink and curled, and the corn is grilled to develop a slight char and even cooking. Chopping the warm shrimp and cutting the kernels from fresh corn off the cob create a base with bite-sized pieces.
Mixing in halved cherry tomatoes, fresh basil, goat cheese, and a drizzle of white balsamic vinegar adds brightness, herbaceous notes, and creaminess. The warm temperature of the corn and shrimp gently melts the goat cheese, contributing a smooth and slightly tangy element that contrasts with the grilled components.
This salad serves well as a light main or side dish during warm weather or cookouts. It pairs nicely with grilled proteins or served alone as a fresh and flavorful summer meal option. The variety of textures from tender shrimp, juicy tomatoes, creamy cheese, and crisp basil enhances its appeal.
Ingredients
- 1 lb Shrimp deveined, tail off, raw, peeled
- 5 sweet corn ears on the cob
- 1 cup cherry tomato cut in half
- 3 oz goat cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp white balsamic vinegar
- 2 tbsp basil fresh, sliced
Instructions
- Preheat grill to medium-high heat. Remove husk from corn on the cob and brush with olive oil. Toss the shrimp in oil. Season the corn and shrimp with salt and pepper.
- Place shrimp in a grill basket, grilling mat or on a piece of tinfoil to grill. Place corn cobs directly on the grill. Grill shrimp for about 4 minutes tossing frequently. You will know the shrimp are finished when they are pink and curl into a C shape.
- Grill corn for about 8 minutes rotating every 2 minutes. Close grill between rotations to evenly cook.
- Remove the corn and shrimp from the grill. While the corn and shrimp are still warm, chop shrimp into bite size pieces and cut the corn off the cob and add them to a mixing bowl
- Add the goat cheese, tomatoes, fresh basil, and vinegar to the mixing bowl and toss to combine. The slightly warm corn and shrimp should melt the goat cheese to make a perfect creamy grilled corn salad
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 146kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 102mg | 34% |
| Sodium | 871mg | 36% |
| Potassium | 165mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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