Grilled Shrimp and Corn Salad

This simple Grilled Shrimp and Corn Salad is everything you want in a summer salad: Shrimp, corn, and poblano peppers grilled to perfection and served on top of a bed of Boston lettuce mixed with tomatoes, avocado, and lime.

This post is sponsored by Santa Rita Wines. All thoughts and opinions are my own.

Grilled Shrimp and Corn Salad

One of the best things about blogging is to meet other bloggers. It is almost like online dating, where even before you meet someone in person you know so much about them just by reading through their blog. And once you meet them in person, you do not need much of an introduction, you can form a friendship pretty quickly as you have a very strong common ground. In my experience, this is especially the case with food bloggers as what we do is very similar: create recipes, cook, photograph, and share them with our readers.

My friend Suzy (of The Mediterranean Dish) and I met online almost a year ago and we have been in touch since then. At the time she was living in Iowa and we were still on Virgin Gorda. Last summer, her husband got an opportunity down here in Atlanta and they moved here. So back in March of this year when I found out that we were moving to Atlanta, I reached out to her. She and her husband invited us to their lovely home for dinner, where we had a great day grilling out in their backyard and having a few laughs. Both Dwight and I had a fantastic time and felt as though this was the beginning of a great friendship.

Grilled Shrimp and Corn Salad

A week later, when I was approached by Santa Rita wines to create a recipe for their #120daysofsummer campaign, I thought it would be fun to collaborate with Suzy and create something together. Suzy graciously allowed me to use their grill to cook some sweet corn, shrimp and poblano peppers to create this Grilled Shrimp and Corn salad. After a couple of hours of grilling and photographing, we enjoyed this salad with a bottle of Santa Rita’s delicious Sauvignon Blanc. Needless to say, it was such a fun time and it felt so good to do this with another food blogger for a change.

Grilled Shrimp and Corn Salad

Grilled Shrimp and Corn Salad

About this Grilled Shrimp and Corn Salad recipe:

This salad comes together pretty quickly. To tell the truth, it took me longer to write the recipe than to make it. I paired the shrimp and corn with Poblano peppers, feta cheese, tomatoes, avocados, and a quick and easy to make homemade lime vinaigrette. You could serve this as a side dish with other meat, or like we did, just by itself as lunch with a glass of wine.

To make it, we started with the corn. Since it is in season, I was able to find some in our local farmer’s market earlier in the week. I bought them with their husk on, because I love using the husk as a handle to turn the corn as it is grilling. If you have never tried, I highly recommend giving it a try as it makes the whole process so easy. All you have to do is to strip back the husk leaf by leaf leaving it attached at the stem end. Then tie the husk with a kitchen twine to form a handle. When you are ready to grill, make sure to place a piece of aluminum foil underneath the husk to prevent it from burning.

Grilled Shrimp and Corn Salad

For this recipe, I brushed the corn with butter that I mixed with Badia’s complete seasoning that has all the spices I needed to flavor the corn. Once it was on the grill, I kept a close eye on it. If you have ever grilled corn you would know, it might burn pretty quickly. As you can imagines “husk handles” came in handy while turning them to make sure they grill evenly. I also grilled some Poblano peppers at the same time for my salad as I love the meatiness that they add to salads. Once they were grilled, I covered them with aluminum foil for 10 minutes so that they can be peeled easily.

Grilled Shrimp and Corn Salad

As for the shrimp, I deveined them but still left the tail intact, as I love the way it looks. If you are not a fan, feel free to cut the tails off. Since shrimp tend to spin when you place them on a single skewer, I placed them on two bamboo skewers running parallel to each other. In order to ensure even grilling, I positioned them facing in the same direction. Right before grilling, I basted them with a little bit olive oil that I flavored with Badia’s complete seasoning and a pinch of crushed red pepper. Once they hit the grill, it took 2-3 minutes for each side to cook.

Grilled Shrimp and Corn Salad

Grilled Shrimp and Corn Salad

Once the corn, shrimp, and Poblano peppers were grilled, the preparations were halfway done. For the salad, I used Boston lettuce, ripe avocados, cherry tomatoes, feta cheese and my go-to lime dressing that I whisked up at the last minute.

All in all, it was an easy salad with a ton of flavor. It paired so well with Santa Rita’s 120 series Sauvignon Blanc from Chile. Seriously, if you have never tried this wine make sure to pick a bottle next time you go shopping. It has such a smooth taste that can be enjoyed with dinner or even just by itself.

Grilled Shrimp and Corn Salad

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Grilled Shrimp and Corn Salad

Grilled Shrimp and Corn Salad

This simple Grilled Shrimp and Corn Salad is everything you want in a summer salad: Shrimp, corn, and poblano peppers grilled to perfection and served on top of a bed of Boston lettuce mixed with tomatoes, avocado, and lime.

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Ingredients

For the grilled corn and Poblano peppers:

  • 5 ears of corn
  • 3 tablespoons of unsalted butter, in room temperature
  • 1½ teaspoons of Badia Complete seasoning
  • 4 Poblano peppers

For the grilled shrimp:

  • 1½ pounds of large shrimp, washed, deveined, and pat-dried with paper towels
  • 2 tablespoons of olive oil
  • 1 teaspoon of Badia Complete seasoning
  • pinch of red pepper flakes (optional)

For the 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, washed and drained
  • 1 cup of cherry tomatoes
  • 1 ripe avocado, cut into small pieces
  • 3 scallions, chopped
  • 1 cup of feta cheese, crumbled

Instructions

  1. I recommend getting all your mise-en-place ready before starting the grill.
  2. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine (as shown in the photos). Mix together the butter and Badia complete seasoning together to make a paste that you can brush with. Set them aside.
  3. To prep the shrimp: Place 4-5 shrimp onto two skewers running parallel to each other. Repeat until all the shrimp is set. Whisk together the olive oil, Badia seasoning and crushed red pepper (if using). Set them aside.
  4. To prep the dressing: Whisk together olive oil, lime zest, lime juice, garlic, salt* and pepper. Set aside.
  5. To prep the salad: Boston lettuce, cherry tomatoes, avocadoes, and scallions in a large salad bowl (this will be the bowl that you’ll serve the salad). Pour half of the dressing over the salad and give it a gentle stir. Set aside.
  6. To grill the corn and Poblano peppers: Heat the outdoor grill to medium high. Before putting the corn on the grill, brush all sides of each corn using half of the butter. Put both the corn and whole Poblanos (you do not need to brush the peppers with butter) on the hot grill rack. Grill them (turning occasionally) until corn is browned in spots and skin on Poblanos is charred and blistered on all sides. Use the rest of the butter mixture to keep corn moist as it grills. This takes between 10 to 12 minutes. Transfer corn onto a cutting board. Transfer Poblano peppers onto a large sheet of aluminum foil. Loosely wrap them to steam until they are cool enough to handle. When it is cool to handle, cut corn kernels from cobs. Add them to the salad bowl with other ingredients.
  7. Remove Poblanos from foil. Peel off skins and discard. Cut each pepper in half and remove the seeds. Slice the rest of the flesh into small pieces and add them into the salad bowl.
  8. To grill the shrimp: Brush all sides of the shrimp with olive oil mixture. Place them on the hot grate and grill until they are cooked, 2-3 minutes per side. Baste the shrimp with more olive oil if it dries while it is grilling.
  9. Place the grilled shrimp onto the large salad bowl with rest of the ingredients.
  10. Sprinkle the salad with crumbled feta cheese. Drizzle it with the rest of the lime vinaigrette. Taste for seasoning and add if necessary. Serve.

Notes

* Before adding salt to the dressing make sure to taste the saltiness of the feta cheese.

Nutrition

  • Serving Size: 4


Editor’s Note: This post is sponsored by Santa Rita wines as a part of their #120daysofsummer campaign. The compensation received in exchange for placement on Foolproof Living is used to purchase ingredients and props, write blog posts, take and edit photos and maintain this website in general.

However, though compensation was received in exchange for coverage, the thoughts and opinions mentioned in this post are my own. Thank you for supporting brands that support Foolproof Living!


Grilled Shrimp and Corn Salad - A great summer salad dish and a post about tips on grilling shrimp and corn with ease. Up your grilling game and make this salad this summer.
9 comments
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  • Laura&Nora @Our Food Stories - what a wonderful summer salad, which we could get a huge plate of it right away 🙂
    and gorgeous photos as always dear <3
    have a lovely weekend!!ReplyCancel

    • Aysegul Sanford - Aww thank you so much guys. I really appreciate your nice compliments. Coming from such gorgeous photographers like you guys, they mean a lot to me. <3ReplyCancel

  • Pang - I love this salad SOOO MUCH. You are right it’s the only salad I will ever need for this summer. It looks so good, Ice. Gorgeous photos as well.

    BTW, I’m glad we have been ‘online dating’ for awhile now. hahahaReplyCancel

  • lucie - Wow – what an absolutely incredible dish! Your photos are incredible too!ReplyCancel

    • Aysegul Sanford - Hi Lucie!
      Thank you so much for your kind words. It was a very sunny day so it was somewhat challenging, but at the end it all worked out.:)ReplyCancel

  • Traci | Vanilla And Bean - A successful collaboration, I’ll say! Delicious, so full of flavor and a perfect wine paring for Summer. Pablano peppers are my favorite Summertime pepper. I love the scene your styled here, Aysegul. I’d love to share this table with you. Beautiful work!ReplyCancel

    • Aysegul Sanford - Yes!! Poblano peppers are my favorite peppers too. Especially when they are stuffed with something like quinoa, beans, etc. That is a recipe that I have been working on for some time now. Hopefully soon. :))
      Oh how much I’d love to share this table with you too my friend.. Hopefully next time we make it to Washington, I’ll make sure to reach out.
      Cheers!
      PS: It is so nice of you to leave a comment to a non-vegetarian dish. :)Thank you so much for your support <3ReplyCancel

  • DeGustibus - In step 6 of the instructions the recipe calls for “Before putting the corn on the grill, brush all sides of each corn using half of the butter.” Where and when does the recipe call for the remaining 1½ Tbsp of unsalted butter?ReplyCancel

    • Aysegul Sanford - Hi DeGustibus,
      You use the rest to keep the corn moist as you grill them. That way they won’t burn. I am sorry that it was not clear in the recipe. I added it in there. Thanks for bringing it to my attention.ReplyCancel

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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