Grilled Shrimp Red Pepper And Corn Salad Recipes

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SHRIMP CORN SALAD RECIPE



Shrimp Corn Salad Recipe image

This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.

Provided by Aysegul Sanford

Categories     Salad

Time 1h10m

Number Of Ingredients 24

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice (freshly squeezed)
3 tablespoons honey
3 garlic cloves (minced)
1 teaspoon paprika
Pinch of crushed red pepper flakes (optional)
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count per lb., peeled and deveined)
5 ears of corn
3 tablespoons of olive oil or unsalted butter
½ teaspoon kosher salt
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
1 large head of Boston or butter lettuce (leaves separated, rinsed)
1 cup of cherry tomatoes
3 scallions (chopped)
1 cup of feta cheese crumbled

Steps:

  • Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
  • Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
  • Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
  • Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
  • Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
  • Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
  • Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
  • Brush each ear with oil on all sides and sprinkle them with salt.
  • Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
  • Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
  • Mix all ingredients together in a small bowl and set it aside.
  • Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
  • Drizzle it with the dressing and give it a gentle toss.
  • Serve immediately.

Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving

GRILLED SHRIMP, RED PEPPER AND CORN SALAD



Grilled Shrimp, Red Pepper and Corn Salad image

Provided by Moira Hodgson

Categories     salads and dressings, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

Steps:

  • Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
  • Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
  • Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
  • Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Quick & Easy     Backyard BBQ     Shrimp     Corn     Grill     Grill/Barbecue     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 9

6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

Steps:

  • Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
  • In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING



Grilled Shrimp and Corn Salad with Herb Lime Dressing image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1/2 cup (1 stick) salted butter
4 cloves garlic, finely chopped
4 ears corn, husked and cleaned
2 cups arugula, chopped
1/2 cup lightly chopped fresh cilantro
1/2 cup olive oil
1/2 cup lightly chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 avocado, pitted and diced
One 14-ounce can black-eyed peas, drained and rinsed
1 jalapeno, diced
1 lime, juiced
1/2 red onion, diced
1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
1 teaspoon paprika
Kosher salt and freshly ground black pepper

Steps:

  • Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
  • Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
  • Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Low Fat     Backyard BBQ     Shrimp     Corn     Summer     Grill     Grill/Barbecue     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

about 12 bamboo skewers
4 ears fresh corn
1 large red bell pepper
1 pound jumbo shrimp (21 to 25)
4 scallions
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 pound baby romaine leaves or mesclun (mixed baby greens)

Steps:

  • Prepare grill and soak skewers in water 30 minutes.
  • Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
  • Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
  • Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
  • Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.

EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD



Eddie's Grilled Shrimp and Roasted Red Pepper Salad image

Provided by Eddie Jackson

Time 40m

Yield 10 servings

Number Of Ingredients 11

Two 12-ounce jars roasted red peppers
Zest and juice of 1 lemon
5 cloves garlic
1/2 bunch green onions, chopped, plus more for topping
1 tablespoon olive oil, plus for oiling the grill grates
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined
4 cups arugula, for plating
4 cups mixed greens, for plating
One 12-ounce brick feta cheese, cut into 1-inch cubes

Steps:

  • In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
  • Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
  • Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
  • Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
  • Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
  • To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.

GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD



Grilled BBQ Shrimp with Citrus Corn Salad image

Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h15m

Yield 5

Number Of Ingredients 17

10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground black pepper, or more to taste
1 teaspoon sea salt, or more to taste
3 tablespoons barbeque sauce, or more as desired
1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
1 (16 ounce) package frozen corn
½ cup chopped fresh cilantro
1 cup thinly sliced celery
½ cup diced red bell pepper
¼ cup diced red onion
1 cup halved grape tomatoes
4 tablespoons lime juice, or more to taste
1 teaspoon apple cider vinegar, or more to taste
1 teaspoon sea salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Set grill to medium heat.
  • Clean and remove shell from shrimp (leaving tail on).
  • In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
  • Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
  • Place packet on grill and allow to cook 6 to 8 minutes.
  • Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
  • Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g

CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED CORN SALAD WITH PEPPERS



Grilled Corn Salad with Peppers image

Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!

Provided by ROOTIETOOT

Time 50m

Yield 4

Number Of Ingredients 10

5 ears corn, husked
½ teaspoon cumin seeds
2 teaspoons vegetable oil, divided
2 cloves garlic, minced
salt and ground black pepper to taste
1 medium red bell pepper, chopped
½ medium poblano pepper, diced
2 stalks green onions, thinly sliced
½ cup finely chopped cilantro
2 tablespoons lime juice

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
  • While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
  • Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
  • Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
  • Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
  • Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 25.5 g, Fat 3.8 g, Fiber 4.3 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 23.5 mg, Sugar 5.3 g

GRILLED SHRIMP & ROASTED CORN SALAD



Grilled Shrimp & Roasted Corn Salad image

This delish salad, made from marinated grilled shrimp, roasted corn and creamy avocado and dressed with spicy mayo sauce, is a surefire crowd-pleaser.

Provided by My Food and Family

Categories     Shrimp

Time 25m

Yield 6 servings

Number Of Ingredients 9

1-1/2 lb. uncooked deveined peeled large shrimp
1/3 cup olive oil
2 tsp. dried oregano leaves
2 tsp. paprika
1 clove garlic, minced
4 ears corn on the cob, husks and silk removed
1 avocado, sliced
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 tsp. hot pepper sauce

Steps:

  • Heat grill to medium-high heat.
  • Thread shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.
  • Grill shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.
  • Cut kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 970 mg, Carbohydrate 17 g, Fiber 3 g, Sugar 4 g, Protein 23 g

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From betsynutrition.com


GRILLED MEXICAN SHRIMP SALAD - AMEE'S SAVORY DISH
2015-03-09 Preheat grill to medium heat. Mix together vinaigrette ingredients: juice of 1 lime, 2 tablespoon extra virgin olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, dash Cholula hot sauce and 1 tablespoon finely chopped cilantro. Set aside. Place corn on the grill and cook for 20 minutes, turning every five.
From ameessavorydish.com


SHRIMP CAKES WITH CORN SALAD AND ROASTED RED PEPPER SAUCE
Saute red onion, celery, red bell pepper, fresh corn kernels, capers, garlic and salt for 2-4 minutes just until soft. Cool slightly. Add the sauteed vegetables, mayonnaise, flat leaf parsley, egg, panko bread crumbs, and spices to the shrimp mixing bowl. Mix to combine. Refrigerate mixture for 30-60 minutes.
From savorwithjennifer.com


SHRIMP AND PENNE PASTA SALAD - THERESCIPES.INFO
2021-04-22 Shrimp Pasta Salad {Aunt Bee's Southern Recipe} new www.theseasonedmom.com. Apr 22, 2021Combine cooked shrimp, cooked pasta, green onion, bell pepper, celery and peas in a large bowl. Whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt and pepper in a separate bowl. Pour the dressing over the pasta and toss to …
From therecipes.info


GRILLED SHRIMP, CORN, AND TOMATO SALAD - GOOD HOUSEKEEPING
2006-12-05 In medium bowl, with fork, mix coriander and cumin with remaining 2 tablespoons oil, 1/2 teaspoon lime peel, 1/4 teaspoon salt, and pinch ground red pepper. Brush corn and tomatoes with half of ...
From goodhousekeeping.com


GRILLED PEACH AND CORN SALAD WITH CAJUN SHRIMP - EAT WELL
In a large bowl, whisk together marinade ingredients. Add in shrimp, toss to coat and place in fridge for 15-20 minutes. Preheat barbecue grill to 300°F (150°C).; Lightly brush corn and peaches with canola oil and season with salt and pepper.
From canolaeatwell.com


RED PEPPER JELLY BBQ SHRIMP WITH KALE CORN SALAD - THE TINY FAIRY
2020-05-25 Instructions. Cover the corn with water in a medium pot and add 2 Tablespoons of butter. Bring to a boil and immediately reduce heat. Simmer until tender, about 20-30 minutes. While the corn cooks, prepare and dress the salad – kale, tomatoes, pickled onions and crumbled Cotija cheese.
From thetinyfairy.com


GRILLED LEMON SHRIMP WITH CORN, PEACH SALAD - FORK FREEDOM
2020-07-31 Season the corn with salt and pepper. Prep the shrimp by placing it on skewers or in a grill pan and baste them with butter and minced garlic. Place the veggies, corn and shrimp on the grill. Turn the shrimp and corn occasionally. Pull the shrimp off once it turns pink (a couple of minutes. Cook the corn and fruit for 7-8 minutes until corn is ...
From forkfreedom.com


GRILLED RED ONION & CORN SALAD WITH ROASTED RED PEPPER …
Cover and process until smooth. With the processor running, slowly add olive oil in a steady stream. Cover and chill until serving time. Step 5. Combine lettuces in a large bowl. Add beans, corn, red onion, and poblano pepper. Pour 1 cup of vinaigrette onto salad; toss gently to coat.
From eatingwell.com


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