Grilled Shrimp Salad with Basil Vinaigrette and Charred Corn Recipe
A vibrant and refreshing grilled shrimp salad featuring marinated shrimp skewers, charred corn, fresh cherry tomatoes, cucumbers, avocados, and radishes, all topped with a flavorful basil vinaigrette. Perfect for a light, healthy meal packed with bold, summery flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Grilled Shrimp and Marinade
- 10 ounces shrimp, thawed and shelled (tails left on)
- Marinade (refer to a grilled shrimp marinade recipe)
Salad Ingredients
- 10 ounces mixed greens and arugula (or your favorite greens)
- 3 ears corn, husked
- 3 cups cherry tomatoes, halved
- 1 cucumber, sliced
- 2 avocados, diced
- 4 radishes, thinly sliced
- 4 lemon halves, for garnish
Dressing
- Basil vinaigrette (or your favorite dressing)
Instructions
- Prepare the Marinade: Mix ingredients for the grilled shrimp marinade as per the referenced recipe to create a flavorful base for the shrimp.
- Marinate the Shrimp: Using kitchen shears, remove shells from thawed shrimp except for the tail tips. Place shrimp in a resealable plastic bag with marinade and refrigerate for about 30 minutes to absorb flavors.
- Make the Basil Vinaigrette: Prepare the basil vinaigrette dressing as instructed in the linked recipe, or choose your favorite dressing for the salad.
- Preheat the Grill: Heat your grill to medium or medium-high heat to prepare for grilling corn and shrimp.
- Grill the Corn: Place the husked ears of corn on the grill and cook, turning occasionally, until evenly charred on all sides, about 10 minutes total.
- Assemble and Grill Shrimp Skewers: Thread the marinated shrimp onto skewers and grill for approximately 3 minutes per side until fully cooked and grill marks appear. Simultaneously, grill lemon halves flat side down until charred for garnish.
- Assemble the Salad: Lay down a bed of mixed greens and arugula, then top with cherry tomatoes, sliced cucumber, diced avocado, thinly sliced radishes, and grilled corn kernels (cut from the ears).
- Top with Shrimp and Dress: Place the grilled shrimp skewers over the salad and drizzle generously with basil vinaigrette.
- Garnish and Serve: Add the grilled lemon halves as garnish. Serve immediately to enjoy the fresh, smoky flavors.
Notes
- For best results, use fresh shrimp and ensure they are completely thawed before marinating.
- Grilling lemon halves brings out a caramelized tartness that enhances the salad’s flavors.
- You can substitute the basil vinaigrette with any herb vinaigrette or dressing of your choice.
- Use a grill basket or foil if your grill grates are too wide to prevent corn kernels from falling through.
- Adjust grilling times based on size of shrimp and your grill’s heat intensity.
