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As the sun shines brighter and the days grow longer, there's an undeniable urge to embrace the vibrant flavors of summer. One dish that perfectly captures this essence is the Grilled Shrimp & Corn Salad. This delightful recipe is not only a feast for the eyes but also a celebration of fresh ingredients that brings together the best of the season. Bursting with color, texture, and a medley of flavors, this salad is ideal for backyard barbecues, family gatherings, or a healthy meal any day of the week.

Grilled Shrimp & Corn Salad

Experience the flavors of summer with our Grilled Shrimp & Corn Salad, a vibrant dish perfect for any occasion! This recipe features succulent shrimp, sweet grilled corn, and fresh vegetables, all topped with a zesty marinade. Ideal as a main course or a side, it combines nutrition with deliciousness. With its colorful presentation, this salad is sure to impress at backyard barbecues or family gatherings. Dive into the season's best ingredients and enjoy!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups fresh corn kernels (about 4 ears) or 1 can (15 oz) of corn, drained

1 red bell pepper, diced

1 avocado, diced

ΒΌ cup red onion, finely chopped

2 cups mixed greens (arugula, spinach, or your choice)

1 tablespoon olive oil

Juice of 1 lime

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro to garnish

Instructions
 

Prepare the Marinade: In a mixing bowl, whisk together olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss to coat well. Let it marinate for at least 20 minutes while you prepare other ingredients.

    Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Once hot, skewer the shrimp (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from grill and set aside.

      Cook the Corn: If using fresh corn, grill the corn on the cob for about 10 minutes, turning occasionally, until charred. Once done, allow it to cool before cutting the kernels off the cob.

        Assemble the Salad: In a large bowl, combine the grilled corn, diced red bell pepper, avocado, and red onion. Gently fold in the grilled shrimp.

          Serve: Place the mixed greens on a serving platter, then top with the shrimp and corn mixture. Garnish with fresh cilantro. Drizzle with any extra lime juice, and add salt and pepper to taste. Serve immediately.

            Prep Time, Total Time, Servings: 20 min | 40 min | 4 servings