Grilled Shrimp, Red Pepper and Corn Salad Recipe

Name: Grilled Shrimp, Red Pepper and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound jumbo shrimp, peeled and deveined; Coarse sea salt and freshly ground pepper to taste; 3 tablespoons vegetable or light olive oil; 2 red bell peppers, seeded and chopped; 3 ears of corn; 3 scallions, sliced; 1/4 cup cilantro leaves; Juice of 1 lime; 1 jalapeno chili, seeded and minced; 1 clove garlic, minced (green part removed); Few drops of Tabasco sauce (as needed); 2 ripe avocados, peeled, pitted and sliced; Sprigs of cilantro to garnish; 1 lime, quartered

Servings: persons

1 pound jumbo shrimp, peeled and deveined
Coarse sea salt and freshly ground pepper to taste
3 tablespoons vegetable or light olive oil
2 red bell peppers, seeded and chopped
3 ears of corn
3 scallions, sliced
1/4 cup cilantro leaves
Juice of 1 lime
1 jalapeno chili, seeded and minced
1 clove garlic, minced (green part removed)
Few drops of Tabasco sauce (as needed)
2 ripe avocados, peeled, pitted and sliced
Sprigs of cilantro to garnish
1 lime, quartered

1
Preheat grill or broiler.
2
Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil.
3
Seed and devein the peppers, and cut them into quarters.
4
Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side).
5
Cool.
6
Meanwhile, put the peppers skin side down on the grill and char them.
7
Put them in a paper bag for a few minutes; then scrape off their skins.
8
Chop the shrimp and peppers into half-inch pieces.
9
Set aside.
10
Shuck the corn and scrape off the kernels with a sharp knife.
11
Put the corn in a bowl with the scallions.
12
Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil.
13
Mix well.
14
Add the shrimp and peppers and toss.
15
Correct seasoning, adding more lime juice if necessary.
16
Divide the avocado slices among four plates, fanning them out to one side.
17
Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.

297

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 pound jumbo shrimp, peeled and deveined, Coarse sea salt and freshly ground pepper to taste, 3 tablespoons vegetable or light olive oil, 2 red bell peppers, seeded and chopped, and more.

Yes, Grilled Shrimp, Red Pepper 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!

Grilled Shrimp, Red Pepper and Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions