GRILLED SHRIMP, CORN & AVOCADO SALAD WITH LIME-CILANTRO DRESSING
This Grilled Shrimp, Corn & Avocado Salad has been our all-time favorite salad for many, many years. All components can be made ahead of time. Simply assemble the salad, placing the cooked shrimp on top, just before serving. Amazingly delicious!
Provided by Kris Longwell
Categories Entree / Seafood Salad
Time 1h30m
Number Of Ingredients 19
Steps:
- Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin and cilantro. Slowly whisk in the extra-virigin olive oil.
- Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place in the refrigerator for 1 hour. Save the remaining marinade for the dressing (there should be approx. 1/2 to 3/4 cup left).
- Heat your grill to medium heat. Brush the canola oil over the corn and then sprinkle all over with salt. Add the corn to the grill, over direct heat, and cook until kernels are starting to brown. About 8 minutes, turning the corn over a time or two while cooking. Remove and set aside to cool.
- Once the corn is cool enough to handle, set one corn upright on a large platter or a shallow bowl, and then with the other hand, carefully use a large knife to cut the kernels from the cob. Repeat with the other ear of corn. Set aside.
- Take the shrimp from the marinade and place on skewers, careful not to overcrowd each skewer with the shrimp (don't squeeze too many shrimp on a skewer, otherwise, they won't cook evenly). Lightly salt and pepper the shrimps before grilling. Alternatively, cook on the grill on a grill pan, or sear in a skillet over medium-g-high heat on the stove, or in a cast-iron skillet in a 450° oven for about 10 minutes. Discard the marinade.
- Meanwhile, in a medium bowl, mix together the corn, tomatoes, red and green onions, pepper and beans. Gently stir in the avocado.
- Put the lettuce in a large bowl and pour the corn mixture over the top. Add 1/3 to 1/2 cup of the reserved dressing and gently toss.
- Place the dressed salad on a large chilled platter or in a serving bowl. Place shrimp on top of the salad and serve at once!
Nutrition Facts : Calories 219 kcal, Carbohydrate 9 g, Protein 14 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 701 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
GRILLED SHRIMP AND CORN SALAD
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Provided by Marina Delio
Categories Shrimp Salad Salad Dressing Corn Avocado Tomato Grill/Barbecue HarperCollins
Number Of Ingredients 12
Steps:
- Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
- In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
- Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
- Mmmmmm...salad!
PESTO CORN SALAD WITH SHRIMP
Steps:
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
GRILLED SHRIMP & ROASTED CORN SALAD
This delish salad, made from marinated grilled shrimp, roasted corn and creamy avocado and dressed with spicy mayo sauce, is a surefire crowd-pleaser.
Provided by My Food and Family
Categories Shrimp
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Thread shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.
- Grill shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.
- Cut kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 970 mg, Carbohydrate 17 g, Fiber 3 g, Sugar 4 g, Protein 23 g
GRILLED CORN AND TOMATO SALAD
Tomatoes taste best at room temperature, so prep this salad and stow it for a bit while you cook the main dish on the grill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat grill to high; lightly oil grates. Place corn on grill. Cover, and cook, turning occasionally, until tender and slightly charred, 8 to 10 minutes. When cool enough to handle, cut off tip of 1 ear of corn, and stand in a wide bowl (to catch the kernels). With a sharp knife, carefully slice downward. Repeat with remaining corn.
- To bowl, add tomato, bell pepper, scallions, vinegar, and oil. Season with salt and pepper; toss to combine.
Nutrition Facts : Calories 111 g, Fat 5 g, Fiber 3 g, Protein 3 g
GRILLED TOMATO WITH FRESH CORN
Grilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle tomatoes with salt and pepper., Brush corn with 1 tablespoon oil. Grill, covered, over medium heat 10-12 minutes or until lightly browned, turning occasionally. Grill tomato slices 1-2 minutes on each side or until lightly browned., Cool corn slightly. Cut corn from cobs; transfer to a small bowl. Stir in green onion, parsley, olives, capers, garlic, lemon juice, lemon zest and remaining oil., Serve corn mixture over tomatoes; sprinkle with cheese. If desired, serve with baguette slices.
Nutrition Facts : Calories 123 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 263mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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- To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine (as shown in the photos). Mix together the butter and Badia complete seasoning together to make a paste that you can brush with. Set them aside.
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