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Grilled Shrimp and Corn Salad with Herb Lime Dressing

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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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 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)

1 teaspoon paprika 

Kosher salt and freshly ground black pepper


Special equipment:
4 skewers
  1. 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.
  2. 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.
  3. 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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