Best 4 Grilled Shrimp Salad With Corn And Avocado Recipes
Indulge in a delightful culinary journey with this grilled shrimp salad, a vibrant symphony of flavors and textures that will tantalize your taste buds. Succulent shrimp, grilled to perfection, take center stage, accompanied by a medley of crisp corn, creamy avocado, and a refreshing dressing that brings it all together. This salad is a delightful entrée or side dish, perfect for summer gatherings or light and healthy meals. It's also versatile, with variations and additional recipes included to suit your preferences. Discover the classic grilled shrimp salad recipe, a zesty cilantro-lime variation, a tangy honey-mustard dressing option, and a refreshing avocado dressing recipe. With its vibrant colors and irresistible flavors, this grilled shrimp salad is a feast for both the eyes and the palate.
Let's cook with our recipes!
GRILLED SHRIMP SALAD WITH CORN AND AVOCADO
Provided by Katie O'Kennedy
Categories Salad Fruit Leafy Green Herb Shellfish Vegetable Seafood Shrimp Avocado Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- For dressing:
- Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
- For salad:
- Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
- Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
- Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
- Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
- *Available at some supermarkets, Italian markets, and specialty foods stores.
- **Available at some supermarkets and specialty foods stores or online from tienda.com.
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
GRILLED SHRIMP AND CORN SALAD
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Provided by Marina Delio
Categories Shrimp Salad Salad Dressing Corn Avocado Tomato Grill/Barbecue HarperCollins
Number Of Ingredients 12
Steps:
- Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
- In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.
GRILLED SOUTHWESTERN SHRIMP SALAD
Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner - that's ready in 25 minutes. Perfect if you love Southwestern cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill.
- Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
- In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
Nutrition Facts : Calories 320, Carbohydrate 28 g, Fat 1 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg
Tips:
- Choose the right shrimp: Opt for large, fresh shrimp for the best flavor and texture.
- Marinate the shrimp: Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will enhance their taste.
- Cook the shrimp properly: Grill the shrimp over medium heat until they are opaque and cooked through, about 2-3 minutes per side.
- Use fresh, ripe ingredients: The fresher the ingredients, the better your salad will taste. Look for ripe avocado, crisp corn, and sweet cherry tomatoes.
- Don't overdress the salad: A light vinaigrette dressing will allow the flavors of the shrimp and vegetables to shine through.
Conclusion:
This grilled shrimp salad with corn and avocado is a delicious and refreshing summer meal. It's packed with flavor from the grilled shrimp, sweet corn, ripe avocado, and tangy dressing. The salad is also a good source of protein, healthy fats, and vitamins. Whether you're serving it as a main course or a side dish, this salad is sure to be a hit.
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