Grilled Shrimp and Corn Salad with Herb Lime Dressi

Name: Grilled Shrimp and Corn Salad with Herb Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 teaspoon paprika; Kosher salt and freshly ground black pepper

Servings: persons

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 teaspoon paprika
Kosher salt and freshly ground black pepper

1
Special equipment: 4 skewers
2
Preheat a grill or grill pan to medium-high heat.
3
In a small saucepan set over medium heat, melt the butter and garlic together.
4
Brush the corn with the butter mixture and reserve the remaining butter for a later use.
5
Grill the corn until slightly charred and cooked through, about 3 minutes per side.
6
Remove from the heat, then cut the kernels from the cobs and place in a large bowl.
7
Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
8
Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter.
9
Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
10
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.

697

kcal

Calories

Fat

Carbs

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cup (1 stick) salted butter, 4 cloves garlic, finely chopped, 4 ears corn, husked and cleaned, 2 cups arugula, chopped, and more.

Yes, Grilled Shrimp and Corn Salad with Herb Lime Dressing 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!

Grilled Shrimp and Corn Salad with Herb Lime Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions