Char Grilled Shrimp And Corn Salad Recipe

Name: Char Grilled Shrimp And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 None medium shrimp, peeled and deveined, tails intact; 2 cloves garlic, crushed; 2 tbsp lime juice; 1/2 tsp ground cumin; 1 tsp sugar; 3 tbsp olive oil; 3 None corn tortillas, cut into thin strips; 2 None corn on the cob; 2 tbsp butter, softened; 1 medium avocado, peeled, pitted and sliced; 1/2 medium iceberg lettuce, finely shredded; 6 small radishes, trimmed and thinly sliced; 3/4 cup loosely packed cilantro leaves; None None FOR THE DRESSING; 1/4 cup olive oil; 1 None green chili pepper, seeded and finely chopped; 1 clove garlic, crushed

Servings: persons

20 None medium shrimp, peeled and deveined, tails intact
2 cloves garlic, crushed
2 tbsp lime juice
1/2 tsp ground cumin
1 tsp sugar
3 tbsp olive oil
3 None corn tortillas, cut into thin strips
2 None corn on the cob
2 tbsp butter, softened
1 medium avocado, peeled, pitted and sliced
1/2 medium iceberg lettuce, finely shredded
6 small radishes, trimmed and thinly sliced
3/4 cup loosely packed cilantro leaves
None None FOR THE DRESSING
1/4 cup olive oil
1 None green chili pepper, seeded and finely chopped
1 clove garlic, crushed

1
Toss shrimp with garlic, lime juice, cumin, sugar and 1 tbsp of the oil in a large bowl. Cover and refrigerate for 10 mins.
2
Meanwhile, for the dressing, whisk all ingredients in a small bowl. Season to taste.
3
Heat the remaining 2 tbsp oil in a medium skillet on medium heat. Fry the tortilla strips, in two batches, stirring, for 2 mins or until golden. Remove with a slotted spoon and drain on a paper towel. Season to taste.
4
Heat a grill pan on medium-high heat or preheat the grill to medium. Brush the corn with butter and season. Cook the corn, turning, for 10 mins or until lightly browned and just tender. Using a sharp knife, cut the corn kernels from the cobs. Transfer to a small bowl and cover to keep warm.
5
Season the shrimp mixture. Cook on the heated grill pan for 3 mins, turning halfway, or until just cooked through. (Or thread shrimp onto skewers and cook on the grill.)
6
Toss the avocado, lettuce, radish and 3/4 of the cilantro on a platter. Top with shrimp and corn. Drizzle with dressing. Serve the salad topped with tortilla strips and the remaining cilantro.

917

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 20 None medium shrimp, peeled and deveined, tails intact, 2 cloves garlic, crushed, 2 tbsp lime juice, 1/2 tsp ground cumin, and more.

Yes, Char Grilled Shrimp And Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Char Grilled Shrimp And Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions