Grilled Shrimp & Corn Salad

Grilled Shrimp & Corn Salad
Servings: 4 Prep 25 mins Grill 20 mins


  • 4 ears of corn, husked
  • 2 red bell peppers, seeded and cut into quarters
  • 1 medium zucchini, sliced lengthwise 1/4 inch thick
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 4 green onions, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, crushed in a garlic press
  • 1/8 teaspoon salt
  • 1 pound medium shrimp, cleaned and deveined
  • 1 tablespoon balsamic vinegar
  • 6 ounces mixed baby greens

Make It

1. Heat grill to medium and oil the rack. Place corn, bell peppers, and zucchini on rack. Grill vegetables, brushing with 1 tablespoon oil and turning occasionally, until tender, 10 to 15 minutes (about 10 minutes for bell peppers and zucchini; 10 to 15 minutes for corn). As each vegetable is cooked, remove from grill and set aside (see note).

2. Stand ears of corn upright on a cutting board and, using a sharp knife, slice off kernels. Dice the bell peppers and zucchini. Place vegetables in a large bowl. Add onions and lemon juice. Pour remaining 1/4-cup oil into a small glass bowl; add garlic and salt. Microwave for 1 minute.

3. Thread shrimp onto skewers. Brush with 2 teaspoons garlic oil and season with salt and pepper. Cook for 1 to 2 minutes on each side, just until cooked through. Add balsamic vinegar to garlic oil and blend with a fork or wire whisk. Add 2 tablespoons dressing to corn salad along with shrimp and toss gently.

4. To serve, divide greens evenly among four plates. Top with shrimp and corn salad. Drizzle with remaining dressing.


  • You can prepare this salad in just ten minutes if you use 1 package (10 ounces) frozen whole-kernel corn, thawed; 2 whole roasted bell peppers, chopped; and 1 medium raw zucchini, diced. Combine with green onions and lemon juice in step 2, and continue with the recipe.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 406, Fat, total (g): 21, carb. (g): 35, fiber (g): 6, pro. (g): 25, Percent Daily Values are based on a 2,000 calorie diet.