Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
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Marco Struwig
[email protected]This is a great salad for a healthy and delicious meal.
MASSIVE GENIUS
[email protected]This is a great salad for a hot summer day. It's light and refreshing, and the flavors are amazing.
Jan Meiz
[email protected]This salad is a great way to use up leftover shrimp. I always have some leftover shrimp after a shrimp boil, and this is a great way to use them up.
Ngamanya Luhana
[email protected]I'm on a diet and this salad is a great way to get my daily dose of protein and vegetables.
Lynn Thomas
[email protected]This salad is perfect for a picnic or potluck. It's easy to transport and everyone loves it.
Archver Edits
[email protected]I used frozen shrimp for this salad and it turned out great! Just be sure to thaw the shrimp before cooking.
WisdomPortal
[email protected]This is a great salad to make ahead of time. I made it the night before and it was even better the next day.
Tusingwire Anita
[email protected]I added some chopped avocado to this salad and it was amazing! The avocado added a creamy texture and a nice pop of color.
Renier Jansen
[email protected]This was my first time making a shrimp salad, and it turned out great! I followed the recipe exactly and it was perfect.
Rabbi Chowdhury
[email protected]I'm not a big fan of shrimp, but this salad changed my mind! The shrimp was cooked perfectly and the dressing was delicious.
Kahara_lovesmemes
[email protected]I made this salad for my family and they loved it! The corn and black beans added a nice sweetness and crunch.
Masud Vai
[email protected]This is a great salad for a light lunch or dinner. It's easy to make and packed with flavor.
Cindee
[email protected]This salad was a hit at my summer BBQ! The flavors were so fresh and summery, and the shrimp was cooked perfectly. I'll definitely be making this again.