Grilled Shrimp and Corn Salad with Herb Lime Dressing

Total Time:
35 min
20 min
15 min

4 servings

  • 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
Watch how to make this recipe.
  • Special equipment: 4 skewers

  • Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.

  • Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.

  • 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.

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