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–+ servings
Shrimp and corn salad in a dark bowl.
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5 from 1 vote

Grilled Shrimp And Corn Salad Recipe

Grilled shrimp, sweet charred corn, and juicy blistered tomatoes over arugula with a bright green onion vinaigrette. Fresh, bold, and made for summer.
Prep Time10 minutes
Cook Time25 minutes
Course: Main, Salad, Side
Cuisine: American
Servings: 4

Ingredients

The Salad

  • 1½ pounds large shrimp peeled and deveined
  • 2 ears of corn husked
  • 12 oz grape tomatoes
  • 3 cups arugula
  • 1 cup chopped romaine optional
  • 1 tablespoon butter optional, for corn
  • 2 green onions sliced (for garnish)

Shrimp Seasonings

  • 1½ teaspoons paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper

Green Onion Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice or red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove grated
  • 2 tablespoons Green onion chopped
  • Salt and pepper to taste

Instructions

  • In a bowl, mix the paprika, salt, pepper, garlic powder, thyme, oregano, and cayenne. Toss the shrimp with the seasoning, then thread them onto skewers and set aside.
    1½ pounds large shrimp, 1½ teaspoons paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, Pinch of cayenne pepper
  • Grill the corn over medium-high heat until charred in spots, about 8–10 minutes. Let it cool slightly, then cut the kernels off the cob. Stir in a pat of butter if you want that extra richness.
    2 ears of corn, 1 tablespoon butter
  • Skewer the grape tomatoes, brush lightly with oil, and grill until blistered and softened, about 4–5 minutes. Set aside.
    12 oz grape tomatoes
  • Grill the shrimp skewers for 1–2 minutes per side, just until cooked through and opaque. Keep an eye on them—they cook quick.
  • In a small bowl, whisk together the olive oil, lemon juice or vinegar, Dijon mustard, garlic, green onion, salt, and pepper until well combined.
    3 tablespoons olive oil, 1 tablespoon lemon juice or red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove, 2 tablespoons Green onion, Salt and pepper
  • Toss the arugula (and romaine, if using) with a bit of the vinaigrette. Pile on the grilled corn, tomatoes, and shrimp. Drizzle with more vinaigrette and top with extra green onions. Serve and enjoy.
    3 cups arugula, 1 cup chopped romaine, 2 green onions