Grilled Corn Salad with Marinated Shrimp Recipe

Name: Grilled Corn Salad with Marinated Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, smashed; 3 chipotle peppers in adobo; 1 lime, juiced; 1 cup olive oil; Cilantro leaves; 1 pound shrimp, peeled and deveined; Skewers, if wooden, soak in water for about 20 minutes; Corn Salad, recipe follows; 6 ears fresh corn, husked with silks removed; 2 tablespoons canola oil; Salt and freshly ground black pepper; 2 cups halved cherry tomatoes; 1 small red bell pepper, finely chopped; 4 scallions, finely chopped; 2 cups packed arugula leaves; 1 lemon, juiced; 4 tablespoons olive oil; Salt and freshly ground black pepper; Neelys BBQ Dry Rub, recipe follows; 1 1/2 cups paprika; 3/4 cup sugar; 3 3/4 tablespoons onion powder

Servings: persons

2 cloves garlic, smashed
3 chipotle peppers in adobo
1 lime, juiced
1 cup olive oil
Cilantro leaves
1 pound shrimp, peeled and deveined
Skewers, if wooden, soak in water for about 20 minutes
Corn Salad, recipe follows
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and freshly ground black pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula leaves
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper
Neelys BBQ Dry Rub, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

1
Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender.
2
Place the shrimp in a medium bowl, add the marinade and toss to coat.
3
Cover the bowl with plastic wrap and marinate for 20 minutes.
4
Preheat grill to medium-high.
5
Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done.
6
Transfer to serving plates and serve with the corn salad alongside.
7
Preheat grill or broiler to medium heat.
8
Rub corn with canola oil and season with salt and pepper.
9
Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned.
10
Remove from grill and allow to cool.
11
Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.
12
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.
13
Toss the salad with the dressing and serve at room temperature.
14
Mix all ingredients in a bowl and stir until combined.
15
Keep in an airtight container for up to 6 months

1429

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 cloves garlic, smashed, 3 chipotle peppers in adobo, 1 lime, juiced, 1 cup olive oil, and more.

Yes, Grilled Corn Salad with Marinated Shrimp 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.

Grilled Corn Salad with Marinated Shrimp

How did you like this recipe?

Frequently Asked Questions