Grilled Shrimp And Summer Vegetables With Buttermil

Name: Grilled Shrimp And Summer Vegetables With Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons buttermilk; 2 tablespoons canola mayonnaise; 7 teaspoons extra-virgin olive oil, divided; 3 tablespoons minced fresh chives, divided; 1 tablespoon chopped fresh dill; 1 teaspoon cider vinegar; 1 teaspoon freshly ground black pepper, divided; 3/4 teaspoon kosher salt, divided; 1 teaspoon honey; 16 large shrimp, peeled and deveined (about 1 pound); 20 large okra pods; 2 ears corn, shucked; Cooking spray; 12 slices medium heirloom tomato

Servings: persons

3 tablespoons buttermilk
2 tablespoons canola mayonnaise
7 teaspoons extra-virgin olive oil, divided
3 tablespoons minced fresh chives, divided
1 tablespoon chopped fresh dill
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
1 teaspoon honey
16 large shrimp, peeled and deveined (about 1 pound)
20 large okra pods
2 ears corn, shucked
Cooking spray
12 slices medium heirloom tomato

1
Preheat grill to high heat.
2
Combine buttermilk, mayonnaise, 2 tablespoons oil, 2 tablespoons chives, dill, vinegar, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl, stirring with a whisk.
3
Combine remaining 1 teaspoon oil, honey, and shrimp in a small bowl; toss to coat. Thread shrimp onto 4 (6-inch) skewers. Thread okra pods onto 4 (6-inch) skewers. Lightly coat shrimp, okra, and corn with cooking spray. Place shrimp, okra, and corn on grill rack coated with cooking spray. Grill corn 14 minutes, turning occasionally. Grill okra 4 minutes on each side. Grill shrimp 3 minutes on each side or until done. Cut corn crosswise into 8 pieces.
4
Place tomatoes on a large platter; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange shrimp, okra, and corn over tomatoes. Drizzle with dressing; sprinkle with remaining chives, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
5
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659

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 14 ingredients. The key ingredients include: 3 tablespoons buttermilk, 2 tablespoons canola mayonnaise, 7 teaspoons extra-virgin olive oil, divided, 3 tablespoons minced fresh chives, divided, and more.

Yes, Grilled Shrimp And Summer Vegetables With Buttermilk 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 Summer Vegetables With Buttermilk Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions