Shrimp Corn Salad Recipe
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5.0
3 reviews
Excellent
Shrimp Corn Salad Recipe
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This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.
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Ingredients
For The Shrimp:
- ¼ cup olive oil
- 1 teaspoon lemon zest
- ¼ cup lemon juice freshly squeezed
- 3 tablespoons honey
- 3 garlic cloves minced
- 1 teaspoon paprika
- Pinch of Crushed Red Pepper Flakes optional
- 2 tablespoons chopped Italian parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 lb. Shrimp 16-20 or 21-25 count per lb., peeled and deveined
For The Corn:
- 5 ears of corn
- 3 tablespoons of olive oil or unsalted butter
- ½ teaspoon kosher salt
For The Salad Dressing:
- ½ cup extra virgin olive oil
- zest of a lime
- 3 tablespoons of lime juice freshly squeezed
- 1 clove of garlic minced
- 1 teaspoon salt make sure to adjust the level of salt based on the saltines of your feta cheese
- ½ teaspoon black pepper
For The Salad:
- 1 large head of Boston or butter lettuce leaves separated, rinsed
- 1 cup of cherry tomatoes
- 3 scallions chopped
- 1 cup of feta cheese crumbled
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Instructions
For the Grilled Shrimp:
- Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
- Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
- Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
- Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
- Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
- Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
For The Grilled Corn:
- Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
- Brush each ear with oil on all sides and sprinkle them with salt.
- Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
- Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
To Make The Dressing:
- Mix all ingredients together in a small bowl and set it aside.
To Assemble The Salad:
- Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
- Drizzle it with the dressing and give it a gentle toss.
- Serve immediately.
Notes
- Have all ingredients (mise-en-place) ready before you start. This is one of those recipes with several components but each component takes a little hands-on time to put together so you would have to do one thing while waiting for the other to complete.
- Be sure to taste test your feta before adding more salt: As it is with every recipe with feta cheese, you might want to check the saltiness of the one you are using before adding more salt into the recipe.
- Make-Ahead: If you want to save on time, I recommend making the shrimp marinade and the lime vinaigrette in advance. And then when you are ready to serve, you can marinate the shrimp while grilling the corn. And while the grilled corn is cooling, you can thread the marinated shrimp on the skewers. I recommend assembling the salad at the last minute as Boston lettuce leaves do not stand well with the acidic ingredients in the salad.
- Storage: You can store the leftovers in an airtight container to enjoy the next day. However, please be aware that the green leaves of the butter lettuce will wilt quite a bit.
Nutrition Information
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Calories
546kcal
(27%)
Carbohydrates
28g
(9%)
Protein
23g
(46%)
Fat
40g
(62%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
228mg
(76%)
Sodium
1855mg
(77%)
Potassium
463mg
(13%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
1646IU
(33%)
Vitamin C
26mg
(29%)
Calcium
263mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 40g | 62% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 228mg | 76% |
| Sodium | 1855mg | 77% |
| Potassium | 463mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1646IU | 33% |
| Vitamin C | 26mg | 29% |
| Calcium | 263mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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