Ultimate Grilled Shrimp and Corn Salad: Your Go-To Fresh Summer Recipe
Prepare to be absolutely captivated by this Grilled Shrimp and Corn Salad. It’s a symphony of flavors and textures, starring perfectly seasoned shrimp, beautifully charred grilled corn, and sweet, blistered grape tomatoes. All these incredible components are thoughtfully layered over a bed of crisp, peppery arugula and finished with a vibrant, herbaceous green onion vinaigrette. This dish is not just a meal; it’s a celebration of summer, offering a bright, fresh, and deeply satisfying experience with every single bite. It’s perfect for those warm evenings when you crave something light yet incredibly flavorful.
Why You Will Love This Fresh & Flavorful Grilled Shrimp & Corn Salad
Every exceptional recipe starts with an unforgettable taste experience, and this grilled shrimp and corn salad truly delivers. I’m a firm believer that everything tastes better with the kiss of a flame, and this recipe fully embraces the magic of grilling. The high heat enhances the natural sweetness of the corn, giving it beautiful char marks and a delightful smoky depth.
The shrimp, marinated in a perfectly balanced herby and slightly spicy seasoning blend, become succulent and tender with just a quick sear on the grill. This ensures they’re packed with flavor without being overwhelmed. Grilling also adds a subtle smokiness that pairs incredibly well with the other components. And let’s not forget the grape tomatoes – when grilled, they transform. Their skins blister and burst, releasing their sweet, concentrated juices, which then mingle with a touch of acidity, creating delightful little flavor bombs that pop in your mouth.
Beyond the incredible grilled components, the foundation of this salad is fresh, peppery arugula. Its slightly bitter notes provide a perfect counterpoint to the sweetness of the corn and tomatoes. But the true game-changer? The simple yet incredibly bright green onion vinaigrette. This dressing brings everything together with its zesty, garlicky, and slightly pungent kick, elevating the entire dish to a whole new level. It’s light enough not to weigh down the fresh ingredients, yet bold enough to make a statement.
This isn’t just a weeknight meal; it’s impressive enough to serve to guests at your next summer gathering or BBQ. It’s remarkably easy to throw together, yet it tastes like it took hours of effort. Simple, fresh, loaded with vibrant flavors, and guaranteed to impress, this grilled shrimp and corn salad is truly a keeper. It embodies everything you want in a summer dish: light, satisfying, and bursting with the essence of the season.
Essential Ingredients for Your Grilled Shrimp & Corn Salad
This recipe calls for straightforward ingredients, many of which you likely already have in your pantry. We’ve broken them down into two main categories: the salad components and the delightful green onion vinaigrette. Opting for fresh, high-quality ingredients will always yield the best results for this vibrant salad.
For the Salad & Dressing Base:
- Arugula: Provides a wonderfully peppery base. Its slightly bitter notes cut through the sweetness of the corn and tomatoes.
- Romaine Lettuce (optional): If you prefer a milder base or want to add extra crunch, chopped romaine mixes beautifully with the arugula.
- Green Onions: Essential for both the grilled components (as a garnish) and as the star of the vinaigrette, adding a fresh, mild onion flavor.
- Olive Oil: The base for our vinaigrette and for lightly brushing vegetables before grilling. Use a good quality extra virgin olive oil for the best flavor.
- Lemon Juice or Red Wine Vinegar: Either works wonderfully to provide the essential tanginess for the vinaigrette. Freshly squeezed lemon juice will give a brighter, more zesty flavor.
- Garlic: A small grated clove adds aromatic depth to the dressing without overpowering the other flavors.
- Dijon Mustard: Acts as an emulsifier for the vinaigrette, helping to bind the oil and acid, and adds a subtle, tangy kick.
For the Grilled Goodies & Seasoning:
- Shrimp (peeled and deveined): Look for large or extra-large shrimp for the best grilling experience. Fresh is ideal, but high-quality frozen shrimp, properly thawed and patted dry, work perfectly.
- Corn on the Cob: The star of the show! Fresh corn, grilled until slightly charred, develops an incredible sweetness and smoky flavor.
- Grape Tomatoes: These small, sweet tomatoes blister beautifully on the grill, concentrating their flavor and juiciness.
- Butter (optional): A small pat of butter tossed with the grilled corn kernels adds a touch of richness and enhances their natural sweetness.
- Spice Mix: A blend of pantry staples that brings out the best in the shrimp:
- Black Pepper & Kosher Salt: Fundamental seasonings.
- Paprika: Adds a lovely color and mild, sweet pepper flavor.
- Dried Thyme & Oregano: Classic herbs that give the shrimp an aromatic, savory profile.
- Garlic Powder: For an additional layer of garlic flavor.
- Pinch of Cayenne Pepper: Provides a subtle hint of heat, which you can adjust to your preference.
How To Make This Irresistible Grilled Shrimp And Corn Salad
Creating this flavorful summer salad is simpler than you might think. Follow these step-by-step instructions to achieve a perfectly balanced dish bursting with fresh, grilled goodness.
- Season the Shrimp: Begin by preparing your shrimp. In a medium bowl, combine the paprika, kosher salt, black pepper, garlic powder, dried thyme, dried oregano, and a pinch of cayenne pepper. This creates a balanced, savory, and slightly spicy seasoning blend. Add the peeled and deveined shrimp to the bowl and toss thoroughly until each shrimp is evenly coated. Thread the seasoned shrimp onto skewers – this makes them easier to handle on the grill and ensures even cooking. Set these aside while you fire up your grill.
- Grill the Corn: With your grill preheated to medium-high heat, carefully place the husked corn on the cob directly onto the grates. Grill for approximately 8-10 minutes, rotating frequently to ensure even cooking and beautiful char marks. You’re looking for those slightly blackened edges – this caramelization brings out a deep, roasted sweetness that is absolutely crucial for this salad. Once cooked to your liking, remove the corn from the grill and let it cool slightly. Then, using a sharp knife, carefully slice the kernels off the cobs. For an extra touch of richness, you can toss the warm corn kernels with a pat of butter before setting them aside.
- Blister the Tomatoes: Thread the grape tomatoes onto separate skewers. Lightly brush them with a little olive oil to prevent sticking and enhance their flavor. Place the skewers on the grill over medium-high heat. Grill for approximately 4-5 minutes, rotating occasionally, until the tomatoes begin to blister, soften, and slightly split their skins. This is when their natural sugars caramelize, transforming them into juicy, sweet flavor bursts. Remove them from the grill and set aside to cool.
- Grill the Shrimp: Now it’s time for the star of the show! Place your shrimp skewers on the hot grill. Shrimp cook very quickly, so keep a close eye on them. Grill for only 1-2 minutes per side over medium-high heat. They should turn pink and opaque, indicating they are cooked through and perfectly tender. Be careful not to overcook them, as they can become rubbery. Remove the shrimp from the grill and let them cool slightly.
- Prepare the Vinaigrette: While the grilled components are cooling slightly, prepare your vibrant green onion vinaigrette. In a small bowl, whisk together the olive oil, lemon juice (or red wine vinegar), Dijon mustard, grated garlic, and chopped green onions. Season with salt and pepper to taste. Whisk until emulsified and well combined. This simple yet flavorful dressing is the glue that ties all the components of the salad together, providing a fresh, tangy, and aromatic counterpoint.
- Assemble the Salad: In a large mixing bowl, gently toss the fresh arugula (and chopped romaine, if you’re using it) with a small amount of the green onion vinaigrette. You want to lightly coat the greens without making them soggy. Next, artfully arrange the grilled corn kernels, blistered tomatoes, and succulent shrimp over the dressed greens. Give everything a final gentle mix to distribute the ingredients. Drizzle the remaining vinaigrette generously over the top, and for a final flourish, sprinkle with some extra fresh, sliced green onions.
- Serve & Enjoy: Your vibrant, flavor-packed Grilled Shrimp and Corn Salad is now ready to be enjoyed! Serve it immediately as a light lunch, a satisfying main course, or a stunning side dish. Each bite offers a delightful medley of sweet, savory, tangy, and smoky notes that perfectly embody the taste of summer.
Expert Tips for the Best Grilled Shrimp & Corn Salad
- Soak Wooden Skewers: If you’re using wooden skewers for your shrimp and tomatoes, make sure to soak them in water for at least 30 minutes before grilling. This simple step prevents them from burning and charring excessively on the hot grill.
- Master the Char: The amount of char on your corn is a matter of personal preference, but a little bit of blackened edge adds fantastic depth and smoky flavor. Adjust your grilling time and heat. For more char, leave it on a slightly hotter part of the grill for a minute longer, but keep an eye on it to prevent it from burning completely.
- Fresh vs. Frozen Shrimp: While fresh shrimp are always wonderful, high-quality thawed frozen shrimp work perfectly fine for this recipe. The key is to pat them thoroughly dry with paper towels before seasoning. Excess moisture can steam the shrimp instead of searing, preventing that delicious grilled texture.
- Serve at Room Temperature: For optimal flavor and texture, allow all the grilled components – shrimp, corn, and tomatoes – to cool slightly to room temperature before assembling the salad. This keeps the arugula crisp and prevents the vinaigrette from wilting the greens too quickly, ensuring a pleasant eating experience.
- Taste and Adjust the Vinaigrette: Different brands of lemon juice or vinegar can vary in acidity, and personal taste preferences differ. Always taste your vinaigrette before dressing the salad and don’t hesitate to adjust the salt, pepper, lemon juice, or even add a pinch of sugar if it needs a little balance.
- Don’t Overcrowd the Grill: Grill in batches if necessary. Overcrowding the grill can lower the temperature and lead to steaming rather than searing, which means less char and less flavor. Give everything enough space for proper heat circulation.
Delicious Variations to Customize Your Salad
- Make it Spicy: For those who love a bit more heat, finely chop a jalapeño or serrano pepper and add it to the vinaigrette. A pinch of red pepper flakes also works wonders, infusing a warm, subtle kick throughout the salad.
- Add Cheese: Elevate the flavor profile with a sprinkle of cheese. Crumbled feta, tangy goat cheese, or even a salty cotija cheese would pair beautifully with the sweet grilled corn and tomatoes, adding a creamy or sharp contrast.
- Bulk it Up: To transform this vibrant side into a more substantial main course salad, consider adding some grilled bread (like ciabatta croutons), cooked quinoa, or small pasta shapes like orzo. These additions will make it heartier and more filling.
- Swap the Greens: If arugula isn’t your preference, don’t fret! Baby spinach offers a milder alternative, or a mixed spring green blend provides a variety of textures and subtle flavors. However, the peppery kick of arugula is highly recommended as it truly complements the other ingredients.
- No Grill? No Problem!: You can still achieve incredible flavor without an outdoor grill. Use a cast iron grill pan on your stovetop to get those lovely char marks on the corn, shrimp, and tomatoes. Alternatively, roast the corn and tomatoes in the oven at 425°F (220°C) until tender and slightly caramelized, and sear the shrimp in a hot skillet for a quick and easy indoor preparation.
- Add More Herbs: Fresh cilantro or parsley, finely chopped and added to the vinaigrette or as a garnish, can add another layer of fresh, herbaceous flavor.
- Different Protein: While shrimp is fantastic, consider grilled chicken, a firm white fish like cod, or even pan-seared halloumi cheese for a vegetarian option.
Frequently Asked Questions About Grilled Shrimp & Corn Salad
For the best possible results, I recommend grilling and assembling the salad just before serving to ensure the freshest flavors and crispest greens. However, you can certainly prepare the green onion vinaigrette several hours or even a day in advance and store it in an airtight container in the refrigerator. You can also season the shrimp and husk the corn ahead of time to streamline your cooking process.
I personally prefer using extra-large shrimp (typically 26-30 count per pound) because they tend to stay juicy and don’t overcook as easily on the grill. However, any size shrimp will work beautifully. Just be sure to adjust your grilling time accordingly; smaller shrimp will cook much faster, while larger ones might need an extra minute or two per side.
Absolutely! If fresh corn on the cob isn’t available or in season, frozen corn kernels are a perfectly acceptable substitute. Simply thaw them thoroughly and pat them dry before adding them to a grill basket or a hot grill pan. While fresh corn on the cob offers the best char and sweetness, frozen kernels will still deliver great flavor, especially if you get a nice sear on them.
Yes, you definitely can! If you don’t have access to an outdoor grill, a cast iron grill pan on your stovetop is an excellent alternative for getting those desired char marks on the corn, tomatoes, and shrimp. Alternatively, you can roast the corn kernels (after cutting them off the cob) and grape tomatoes on a baking sheet in the oven at 425°F (220°C) until they’re tender and slightly caramelized. For the shrimp, simply sear them in a hot skillet with a little olive oil until they’re pink and opaque. The flavors will still be fantastic!
This salad is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the arugula might wilt slightly, but the flavors of the grilled shrimp, corn, and tomatoes will still be delicious. It’s not ideal for longer storage.
Absolutely! This recipe is incredibly versatile. Feel free to add other grilled vegetables like bell peppers, zucchini, or even asparagus for extra flavor and nutrients. Just make sure to grill them until they are tender-crisp and have a nice char.
Other Delicious Shrimp Recipes You’ll Love
If you’re a fan of the succulent flavor of shrimp, you’ll be thrilled to explore these other fantastic recipes. From tacos to creamy polenta, there’s a shrimp dish for every craving and occasion!
Cilantro Lime Slaw Shrimp Tacos
Spicy Shrimp with Creamy Cajun Polenta
Shrimp Po’Boy
Grilled Shrimp And Corn Salad Recipe
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Ingredients
The Salad
- 1½ pounds large shrimp peeled and deveined, ideally fresh or well-thawed
- 2 ears of corn husked, fresh is best for grilling
- 12 oz grape tomatoes on the vine for best flavor, if possible
- 3 cups arugula fresh and peppery
- 1 cup chopped romaine optional, for added crunch and milder flavor
- 1 tablespoon butter optional, for tossing with grilled corn
- 2 green onions sliced (for garnish, and extra freshness)
Shrimp Seasonings
- 1½ teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Pinch of cayenne pepper adjust to your heat preference
Green Onion Vinaigrette
- 3 tablespoons olive oil good quality extra virgin
- 1 tablespoon lemon juice or red wine vinegar freshly squeezed lemon juice for brighter flavor
- 1 teaspoon Dijon mustard for emulsification and tang
- 1 small garlic clove grated or finely minced
- 2 tablespoons Green onion finely chopped, white and light green parts
- Salt and pepper to taste, adjust seasoning as needed
Instructions
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In a medium bowl, combine the paprika, salt, pepper, garlic powder, thyme, oregano, and cayenne pepper to create your seasoning mix. Add the peeled and deveined shrimp to the bowl and toss until each shrimp is thoroughly coated with the spices. Thread the seasoned shrimp onto wooden or metal skewers, then set them aside. Prepare your grill for medium-high heat.1½ pounds large shrimp, 1½ teaspoons paprika, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, Pinch of cayenne pepper
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Place the husked corn directly onto the preheated grill over medium-high heat. Grill for approximately 8–10 minutes, turning frequently, until the kernels are tender and show nice char marks in spots. This charring develops a wonderful smoky sweetness. Remove the corn from the grill, let it cool slightly, then carefully cut the kernels off the cob. If desired, stir in a tablespoon of butter with the warm corn kernels for extra richness. Set aside.2 ears of corn, 1 tablespoon butter
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Thread the grape tomatoes onto separate skewers. Lightly brush the tomatoes with a little olive oil. Place them on the grill and cook for about 4–5 minutes, rotating occasionally, until their skins begin to blister and they soften. This process concentrates their sweet juices. Remove and set aside to cool slightly.12 oz grape tomatoes
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Finally, place the shrimp skewers on the hot grill. Grill for a quick 1–2 minutes per side. The shrimp are cooked when they turn pink and opaque throughout. Be careful not to overcook them, as they will become tough. Remove from the grill and let them cool briefly.
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In a small bowl, whisk together the 3 tablespoons of olive oil, lemon juice (or red wine vinegar), Dijon mustard, grated garlic, and 2 tablespoons of chopped green onion. Season the vinaigrette with salt and pepper to taste, ensuring it is well combined and balanced.3 tablespoons olive oil, 1 tablespoon lemon juice or red wine vinegar, 1 teaspoon Dijon mustard, 1 small garlic clove, 2 tablespoons Green onion, Salt and pepper
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In a large serving bowl, lightly toss the arugula (and romaine, if you’re using it) with a small amount of the prepared vinaigrette. Arrange the grilled corn kernels, blistered tomatoes, and grilled shrimp on top of the greens. Drizzle generously with the remaining vinaigrette and sprinkle with the additional sliced green onions (for garnish). Serve immediately and savor this incredible summer salad.3 cups arugula, 1 cup chopped romaine, 2 green onions