Grilled Shrimp and Corn Salad: Your New Favorite Summer Recipe

Prepare to be absolutely delighted by this exquisite Grilled Shrimp and Corn Salad! This isn’t just another salad; it’s a symphony of textures and flavors designed to capture the essence of summer. Imagine succulent, perfectly seasoned shrimp, fresh corn kissed by the grill to develop a sweet char, and sun-ripened grape tomatoes bursting with juicy goodness. All these vibrant ingredients are elegantly piled onto a bed of peppery arugula and finished with a bright, herbaceous green onion vinaigrette that ties everything together. Every forkful delivers a burst of freshness, a satisfying crunch, and a smoky depth that makes this dish an instant classic for any warm-weather occasion. It’s simple enough for a weeknight yet impressive enough to wow your guests, proving that healthy eating can also be incredibly delicious and exciting.

Why This Grilled Shrimp and Corn Salad Will Become Your Go-To Dish

There are countless reasons to fall in love with this grilled shrimp and corn salad, making it a staple in your summer recipe rotation. At its core, any great recipe starts with exceptional taste, and this one truly delivers. The magic begins with the grill, which imparts an unparalleled depth of flavor to every component. That smoky kiss of fire elevates simple ingredients to extraordinary heights.

The shrimp, marinated in a thoughtfully balanced blend of herbs and spices, emerges from the grill tender and juicy, infused with a savory, slightly spicy kick. This creates a fantastic counterpoint to the natural sweetness of the corn. Speaking of corn, grilling it transforms the kernels, intensifying their sugary notes and adding a delightful char that provides a unique smoky-sweet complexity. You have full control over the level of char you prefer; I personally adore those slightly blackened edges that add incredible depth to the salad.

Next, consider the grape tomatoes. When grilled, they soften and blister, concentrating their juices and developing an irresistible sweetness. This vibrant burst of acidic freshness beautifully complements the richness of the shrimp and the sweetness of the corn, creating a harmonious balance that keeps your palate engaged. The subtle tang from the tomatoes is crucial in preventing the salad from being overly sweet.

All these glorious grilled elements are then artfully arranged atop a generous bed of fresh, peppery arugula. The crisp, slightly bitter greens provide a refreshing contrast to the warm, rich grilled ingredients. But the true masterpiece that brings this entire dish to life is the homemade green onion vinaigrette. This simple yet incredibly flavorful dressing, with its clean, bright notes of fresh green onion, tangy lemon (or red wine vinegar), zesty Dijon, and aromatic garlic, weaves through every ingredient, uniting them in a spectacular culinary experience. It’s the “blam!” moment that elevates the salad from delicious to unforgettable.

Beyond its incredible taste, this salad is wonderfully practical. It’s deceptively easy to prepare, making it perfect for a quick weeknight meal after a long day or a leisurely weekend lunch. Yet, its vibrant presentation and sophisticated flavors make it impressive enough to serve to guests at your next backyard barbecue or dinner party. It’s a healthy, fresh, and visually stunning dish that embodies everything wonderful about summer dining. This recipe isn’t just a meal; it’s an experience, guaranteed to impress and satisfy everyone at your table.

Essential Ingredients for Your Grilled Shrimp and Corn Salad

Crafting this phenomenal summer grilled salad requires a selection of fresh, high-quality ingredients, most of which are readily available and likely already in your pantry. We’ve broken down the list for clarity, focusing on the main components, the aromatic shrimp seasoning, and the vibrant vinaigrette.

For the Heart of the Salad & Dressing:

• Fresh Arugula: The foundation of our salad, offering a delightful peppery kick and crisp texture. You’ll need about 3 cups for a vibrant base.
• Optional Romaine Lettuce: For those who prefer a milder flavor or want to add more bulk, a cup of chopped romaine can be a great addition.
• Green Onions: These versatile aromatics are key to both the dressing and the garnish, providing a fresh, mild oniony flavor.
• High-Quality Olive Oil: Essential for both grilling and making a luscious vinaigrette. Choose a good extra virgin olive oil for the best flavor.
• Lemon Juice or Red Wine Vinegar: The acid component for our vinaigrette. Freshly squeezed lemon juice offers a bright, zesty note, while red wine vinegar provides a slightly deeper, more robust tang. Both work beautifully.
• Dijon Mustard: A small amount of Dijon acts as an emulsifier in the dressing, helping to bind the oil and vinegar, and adds a subtle sharpness.
• Garlic: Fresh garlic, finely grated, brings an indispensable aromatic depth to the vinaigrette.

For the Grilled Goodies:

• Large Shrimp: Approximately 1½ pounds, peeled and deveined. Using larger shrimp (like 26-30 count) ensures they remain juicy and tender on the grill. Fresh is best, but high-quality thawed frozen shrimp work wonderfully.
• Corn on the Cob: Two ears, husked. Grilling fresh corn is a game-changer for its sweetness and texture.
• Grape Tomatoes: About 12 ounces. These small, sweet tomatoes blister beautifully on the grill, concentrating their flavor.
• Additional Green Onions: Sliced for a fresh garnish to add a final flourish of flavor and color.
• Butter (Optional): A pat of butter, stirred into the hot grilled corn kernels, adds a touch of richness and enhances their natural sweetness.

The Flavorful Shrimp Spice Mix:

This simple blend of pantry staples creates a fantastic, aromatic crust on the shrimp, elevating their flavor profile:

• Paprika: Provides a beautiful color and a mild, sweet peppery flavor.
• Kosher Salt: Enhances all the flavors and is crucial for seasoning.
• Black Pepper: A classic seasoning that adds a gentle warmth.
• Garlic Powder: For a concentrated garlic essence that adheres well to the shrimp.
• Dried Thyme: Earthy and slightly floral, it’s a perfect herb for seafood.
• Dried Oregano: Adds a robust, aromatic Mediterranean touch.
• Pinch of Cayenne Pepper: This is optional, but highly recommended for a subtle, warming heat that doesn’t overpower the delicate shrimp flavor. Adjust to your heat preference.

Gathering these fresh components is the first step towards creating a vibrant, healthy, and incredibly satisfying grilled shrimp and corn salad that will impress with every bite.

Step-by-Step Guide: How to Craft Your Perfect Grilled Shrimp and Corn Salad

Making this refreshing and flavorful grilled shrimp and corn salad is surprisingly straightforward. Follow these steps to achieve a perfectly balanced dish bursting with summer goodness. Remember, preparation is key for a seamless grilling experience!

1. Season and Skewer the Shrimp

   Begin by preparing your shrimp. Ensure they are peeled and deveined, then pat them thoroughly dry with paper towels. This crucial step helps the seasoning adhere better and promotes a superior sear on the grill. In a medium bowl, combine your spice mix: paprika, kosher salt, black pepper, garlic powder, dried thyme, dried oregano, and a pinch of cayenne pepper (if using). Toss the dry shrimp with this seasoning blend until each piece is evenly coated. Next, carefully thread the seasoned shrimp onto skewers. If using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Set the skewered shrimp aside while you get your grill ready, allowing the flavors to meld.

   

   

2. Grill the Corn to Perfection

   Preheat your grill to medium-high heat. Once hot, place the husked corn cobs directly onto the grill grates. Grill the corn for approximately 8-10 minutes, turning occasionally, until the kernels are tender, bright yellow, and exhibit beautiful charred spots. That char is crucial – it caramelizes the natural sugars in the corn, intensifying its sweetness and adding a wonderful smoky depth. Once cooked, remove the corn from the grill and let it cool slightly until it’s comfortable to handle. Then, stand each cob upright and carefully slice the kernels off using a sharp knife. For an extra touch of richness and flavor, you can optionally stir in a pat of butter with the warm corn kernels.

   

   

3. Blister the Grape Tomatoes

   While the grill is still hot, it’s time for the grape tomatoes. Thread them onto skewers, being careful not to overcrowd them. Lightly brush the tomatoes with a little olive oil. Place the skewered tomatoes on the grill and cook for about 4-5 minutes, turning occasionally. You’re looking for them to soften, with their skins starting to blister and lightly char. This process concentrates their sweet, juicy flavor and adds a delightful textural pop to the salad. Once blistered to your liking, remove them from the grill and set them aside to cool.

   

   

4. Grill the Seasoned Shrimp

   Now it’s time for the star of the show – the shrimp! Place the skewered shrimp on the hot grill. Shrimp cooks incredibly fast, so keep a close eye on them. Grill for just 1-2 minutes per side over medium-high heat. They are perfectly cooked when they turn opaque and pink, and curl into a C-shape. Overcooking shrimp will make them tough and rubbery, so be vigilant! Remove them promptly from the grill once done and set aside. You can remove them from the skewers once slightly cooled.

   

   

5. Prepare the Green Onion Vinaigrette

   While your grilled ingredients are cooling down to a comfortable room temperature (which is ideal for salads to prevent greens from wilting too quickly), prepare your simple yet impactful vinaigrette. In a small bowl, whisk together the olive oil, lemon juice (or red wine vinegar), Dijon mustard, grated garlic clove, and finely chopped green onions. Season with salt and black pepper to taste. Whisk vigorously until the dressing is well combined and slightly emulsified. Taste and adjust seasonings as needed – perhaps a little more lemon for brightness, or a pinch more salt to bring out the flavors. This vinaigrette is the secret weapon that brings all the elements of the salad into perfect harmony.

6. Assemble and Serve Your Salad

   Now for the grand finale – assembling your masterpiece! In a large serving bowl, lightly toss the fresh arugula (and chopped romaine, if using) with a small amount of the green onion vinaigrette. You want the greens lightly coated, not drenched. Arrange the grilled corn kernels, blistered grape tomatoes, and grilled shrimp artistically on top of the greens. For an extra pop of flavor and visual appeal, drizzle a bit more of the vinaigrette over the entire salad. Finish with a sprinkle of extra sliced green onions for garnish. Serve immediately and relish in the vibrant flavors and textures of your homemade Grilled Shrimp and Corn Salad. It’s a dish that truly embodies the joy of summer dining!

   

   

Expert Tips for the Best Grilled Shrimp and Corn Salad

Achieving a restaurant-quality grilled shrimp and corn salad is easy with these helpful tips:

• Don’t Skip Soaking Wooden Skewers: If you’re using wooden skewers, immerse them in water for at least 30 minutes before threading your shrimp or tomatoes. This simple step prevents them from catching fire or charring excessively on the hot grill, ensuring your food cooks evenly without unwanted burnt wood flavors.
• Master the Char on Your Corn: The level of char on your corn is a matter of personal preference, but a little bit goes a long way. More char means deeper, smokier sweetness. Keep a close eye on the corn and adjust its position on the grill as needed. For more char, leave it slightly longer over direct heat; for less, move it to a cooler part of the grill.
• Choose and Prepare Shrimp Wisely: Fresh shrimp will always offer the best flavor and texture, but thawed frozen shrimp are a perfectly acceptable alternative. Regardless, always pat your shrimp thoroughly dry before seasoning and grilling. Excess moisture will steam the shrimp instead of searing it, preventing that delicious caramelized crust.
• Mind the Temperature of Your Ingredients: While it might seem counterintuitive, letting your grilled components (shrimp, corn, tomatoes) cool slightly to room temperature before assembling the salad is crucial. Combining hot ingredients with delicate greens like arugula can cause them to wilt quickly and become soggy. Room temperature ingredients help maintain the crispness of the greens and the integrity of the overall salad texture.
• Always Taste and Adjust the Vinaigrette: Dressings are deeply personal, and the acidity of lemon juice or vinegar can vary. Always taste your green onion vinaigrette before tossing it with the salad. Feel free to adjust the balance of flavors by adding a little more lemon juice for brightness, a dash more olive oil for richness, or extra salt and pepper until it perfectly suits your palate.
• Don’t Overdress the Greens: Start with a small amount of vinaigrette when tossing the arugula (and romaine). You can always add more, but you can’t take it away. Lightly coated greens are much more appealing than soggy ones. The goal is to enhance, not overpower, the natural flavors.

Creative Variations for Your Grilled Shrimp and Corn Salad

This grilled shrimp and corn salad is fantastic as is, but it also serves as an excellent base for creative customizations. Feel free to experiment and make it your own:

• Amp Up the Spice: If you love a fiery kick, introduce some heat. Finely chop a fresh jalapeño or serrano pepper and add it directly to your green onion vinaigrette. Alternatively, a pinch of red pepper flakes can be sprinkled over the assembled salad for a quick burst of warmth.
• Introduce Creamy Cheese: A sprinkle of crumbled cheese can add a delightful tangy and creamy dimension. Feta cheese, with its salty tang, or a mild goat cheese, offering a creamy and slightly tart note, would both beautifully complement the sweet corn and tangy tomatoes.
• Boost the Heartiness: To transform this salad into a more substantial main course, consider adding a complex carbohydrate. Cooked and cooled quinoa, orzo pasta, or even grilled crusty bread cubes (panzanella style) can add satisfying bulk and make it a complete meal.
• Experiment with Different Greens: While arugula provides a wonderful peppery bite, you can easily swap it out for other greens based on preference. Baby spinach offers a milder, slightly sweeter base, while a spring mix provides a delicate variety of textures and flavors. However, we highly recommend trying it with arugula first!
• No Grill? No Problem!: Don’t let the lack of a backyard grill deter you. You can achieve similar smoky, charred flavors using alternative methods. Roast the corn and tomatoes in the oven at 425°F (220°C) until tender and lightly caramelized. For the shrimp, a hot cast-iron grill pan or a regular skillet can deliver a fantastic sear and cooked-through tenderness.
• Add Avocado for Creaminess: Sliced or diced avocado can be a fantastic addition, offering a rich, creamy texture and healthy fats that balance the acidity of the vinaigrette.
• Incorporate Fresh Herbs: Beyond green onions, fresh cilantro, basil, or dill can be chopped and added to the salad or vinaigrette for an extra layer of aromatic complexity.

Frequently Asked Questions About Grilled Shrimp and Corn Salad

Explore More Delicious Shrimp Recipes

If you’re a fan of succulent shrimp, be sure to check out these other mouthwatering recipes:

• Cilantro Lime Slaw Shrimp Tacos: A vibrant and zesty taco experience.
• Spicy Shrimp with Creamy Cajun Polenta: A comforting and flavor-packed dish with a spicy kick.
• Shrimp Po’Boy: A classic New Orleans sandwich that’s irresistible.

Grilled Shrimp And Corn Salad Recipe

Grilled shrimp, sweet charred corn, and juicy blistered tomatoes over arugula with a bright green onion vinaigrette. Fresh, bold, and made for summer.

Course:
Main, Salad, Side

Cuisine:
American

Prep Time:
10 minutes

Cook Time:
25 minutes

Servings:
4

Ingredients

The Salad

• 1½ pounds large shrimp (peeled and deveined)
• 2 ears of corn (husked)
• 12 oz grape tomatoes
• 3 cups arugula
• 1 cup chopped romaine (optional)
• 1 tablespoon butter (optional, for corn)
• 2 green onions (sliced for garnish)

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

Green Onion Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove (grated)
• 2 tablespoons Green onion (chopped)
• Salt and pepper (to taste)

Instructions

1. Season and Skewer Shrimp: In a bowl, mix the paprika, salt, pepper, garlic powder, thyme, oregano, and cayenne. Toss the shrimp with the seasoning, then thread them onto skewers and set aside.
2. Grill Corn: Grill the corn over medium-high heat until charred in spots, about 8–10 minutes. Let it cool slightly, then cut the kernels off the cob. Stir in a pat of butter if you want that extra richness.
3. Grill Tomatoes: Skewer the grape tomatoes, brush lightly with oil, and grill until blistered and softened, about 4–5 minutes. Set aside.
4. Grill Shrimp: Grill the shrimp skewers for 1–2 minutes per side, just until cooked through and opaque. Keep an eye on them—they cook quick.
5. Make Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice or vinegar, Dijon mustard, garlic, green onion, salt, and pepper until well combined.
6. Assemble and Serve: Toss the arugula (and romaine, if using) with a bit of the vinaigrette. Pile on the grilled corn, tomatoes, and shrimp. Drizzle with more vinaigrette and top with extra green onions. Serve and enjoy.