Grilled Shrimp, Corn and Snap Pea Salad with Feta

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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4 ears sweet corn, shucked

1 1/2 pounds (26/30 count) shrimp, peeled and deveined

1 large lemon, zested and juiced

Grapeseed oil, for drizzling

Kosher salt and freshly ground black pepper

8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias

3 tablespoons finely chopped mint, plus whole leaves for garnish

4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons

3 large scallions, thinly sliced

Extra-virgin olive oil, for drizzling

3-ounce block feta, crumbled into medium chunks


  1. Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
  2. Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
  3. Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
  4. Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
  5. Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.
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