Grilled Shrimp and Corn Salad with Honey-Chili Lime Dressing

Grilled Shrimp and Corn Salad is a colorful, protein packed, flavorful and satisfying salad. Made with grilled plump shrimp, sweet char corn, fresh crisp romaine lettuce and red onions, sweet cherry tomatoes, and fresh crunchy cucumbers. Tossed with a zesty Honey-Chili Lime Dressing. Serve as a light yet delicious lunch or the perfect cookout side dish.

Grilled Shrimp and Corn Salad with Honey-Chili Lime Dressing

When it comes to summer there are two things I absolutely love, grilling and fresh salads. This Grilled Shrimp and Corn Salad combines the two. Made with grilled plump shrimp, sweet char corn, fresh crisp romaine lettuce and red onions, sweet cherry tomatoes, and fresh crunchy cucumbers. Tossed with a zesty Honey-Chili Lime Dressing.

I love making this salad all summer long and enjoying it as a delicious and filling lunch. It’s also great served as a side dish or appetizer at any summer cookout. This salad is so colorful, protein packed, flavorful and versatile.

Ingredients needed to make Grilled Shrimp and Corn Salad:

• Shrimp– Peeled and deveined. You can also remove the tails before grilling if you prefer.
• Corn on the Cob– Fresh with plump kernels.
• Spices and Herbs– Chili powder, paprika, pink sea salt, black pepper, and cumin.
• Lime Juice– Elevates flavor and adds some zest.
• Olive Oil– For cooking.
• Butter– For cooking.
• Red Onion– I use fresh red onion or pickled red onions are great in this salad too.
• Persian Cucumber– So refreshing in this salad.
• Avocado– Adds creaminess to the salad.
• Cherry Tomatoes– Plump and juicy.
• Romaine Lettuce– So refreshing and adds a nice crunchiness.
• For Dressing– Lime juice, honey, chili powder, garlic powder, pink sea salt, black pepper.

Equipment needed to make Grilled Shrimp and Corn Salad:

• Grill– If you don’t have a grill you can still make this salad. It won’t have the smokey and charred taste foods get from being grilled. However, you can still enjoy this salad as a healthy meal. Use a skillet to cook your shrimp on. You can cook your corn by using either the boiling or Instant Pot methods.
• Mixing Bowls– For prepping shrimp, corn and dressing.
• Tongs– For turning and tossing.
• Small Whisk– To whisk together dressing.
• Chef’s Knife– For removing kernels from cob.
• Baking Sheet Pan– To remove corn kernels from the cob.
• Pastry Brush– For rubbing leftover marinade over shrimp.
• Large Salad Bowl or Platter– To prep and serve salad on.

How to make Grilled Shrimp and Corn Salad:

• Step 1– Preheat grill on medium-high heat. 
• Step 2– Place shrimp in a large mixing bowl and pat dry. Remove tails if desired. Sprinkle shrimp with chili powder, paprika, pink sea salt, black pepper, and cumin. Drizzle with lime juice and olive oil. Set aside. Shuck corn and remove any leftover silk. Generously rub with butter. Set aside. 

• Step 3– Use skewers and add about 5-6 shrimp to each stick. Depending on how long your skewers are. This will make it a lot easier to grill your shrimp. Reserve leftover marinade. 

• Step 4– Place corn on preheated grill first. Grill for 15 minutes turning each cob every 2-3 minutes. This will ensure corn will grill evenly and get a nice char on every side. Remove corn from the grill and set aside allowing it to cool-down a bit. 
• Step 5– Reduce grill to medium heat. Use a pastry brush to generously rub some of the leftover marinade on each side of every shrimp skewer. Place shrimp skewers and grill for 1-2 minutes. Flip over and grill for another 1-2 minutes on the opposite side. Remove shrimp from the grill and set aside. Turn grill off. 

• Step 6– In a small mixing bowl combine all of the ingredients for dressing; lime juice, honey, chili powder, garlic powder, pink sea salt and black pepper. Whisk until well combined. Keep dressing refrigerated while you finish prepping the rest of ingredients. 
• Step 7– Prep the rest of your ingredients, thinly slice onion, dice avocado, thinly slice cucumber, and half cherry tomatoes.

• Step 8– Take a large salad bowl or platter and spread romaine lettuce throughout it. Layer your prepped onion, avocado, cucumber and cherry tomatoes next to each other and over the bed of lettuce. 
• Step 9– Once corn has cooled down enough to be handled, place in a large mixing bowl or over baking sheet pan. Stand up corn and hold with your less dominant hand from the top. With your dominant hand, use a sharp knife to cut down the sides removing the kernels. Repeat until you have removed all the kernels from both corn. Place over bed of lettuce next the the rest of ingredients.
• Step 10– Remove shrimp from skewers and add them to bed of lettuce next to corn. 
• Step 11– Drizzle salad with dressing and give it a good toss. Make sure salad is well coated with dressing. Serve immediately. Enjoy!

Tips and Substitutions:

1. Turn grill on ahead of time and allow it to preheat for 10 minutes– This will keep food from sticking to the grill.
2. If using wooden skewer sticks, submerge them in water and leave them there for a few minutes to soak– This will prevent sticks from getting burnt when grilling.
3. Place grilled corn in a large mixing bowl or on a baking sheet pan– The kernels will go directly inside the bowl or on sheet pan. Preventing them from going everywhere and making a mess.
4. Like any other seafood, shrimp cooks very fast– Careful to not overcook as shrimp will get a rubbery texture if it does.
5. If making salad ahead of time– Don’t add dressing until you are ready to serve. It will get too soggy if you let the salad sit with dressing on it.
6. Substitute for lime juice– Use lemon juice or apple cider vinegar.
7. Substitute for Persian cucumber– Use half of an English cucumber.
8. Switch up your romaine lettuce– Use any other greens such as arugula.
9. Substitute for cherry tomatoes– Grape tomatoes are great too.

How to serve Grilled Shrimp and Corn Salad:

This grilled shrimp and corn salad can be served as a meal or side dish. It makes for a light yet filling and flavorful summer lunch. I love making it for a summer picnic at the park or the beach. I also love serving it as a side when we have summer cookouts. When I make it for a cookout, I tend to omit the lettuce and serve it as more of a dip with some chips or a side dish. You can also serve this salad either while the shrimp and corn are still warm, or you can serve it cold.

Variations:

1. Switch up your protein– This salad is great with shrimp. However, you can also make it with chicken, scallops, or salmon.
2. Make it vegan/vegetarian– Switch up your shrimp for tofu. You can also use crispy chickpeas.
3. Add more heat– Sprinkle with some red pepper flakes for more spiciness. You can also add slices of jalapeño peppers.

Grilled Shrimp and Corn Salad FAQ’s:

Can you make this salad ahead of time?

Yes, you can make this salad ahead of time. Just hold off on adding the dressing over it. The lettuce will start to get soggy as it sits with dressing on it. Drizzle your honey-chili lime dressing once you are ready to serve your salad.

How long does shrimp and corn salad last in the fridge?

You can keep this shrimp and corn salad refrigerated for up to 1-2 days.

What goes well with corn salad?

You can make any kind of grilled meat with this salad. Shrimp pairs great with the corn and with the rest of ingredients. However, you can also use chicken, scallops, salmon or even tofu for a vegan option.

How to store Grilled Shrimp and Corn Salad:

This salad is better when served immediatly. If you are making this salad ahead, hold off on adding the dressing. The lettuce will start to get soggy as it sits with the dressing on it. Drizzle your honey-chili lime dressing once you are ready to serve your salad. Keep salad refrigerated for up to 1-2 days.

Did you like this Grilled Shrimp and Corn Salad With Honey-Chili Lime Dressing recipe? You may also like these other summer salad recipes:

• Strawberry Poppy Seed Salad with Grilled Chicken
• Grilled Pineapple Chicken Salad
• Adobo Steak and Avocado Salad with Cilantro-Lime Ranch Dressing
• Easy Veggie Pasta Salad (with Easy Homemade Italian Dressing)
• Classic Macaroni Salad (Gluten-Free)
• Grilled Mexican Street Corn Salad

Print

Grilled Shrimp and Corn Salad with Honey-Chili Lime Dressing

Grilled Shrimp and Corn Salad is a colorful, protein packed, flavorful and satisfying salad. Made with grilled plump shrimp, sweet char corn, fresh crisp romaine lettuce and red onions, sweet cherry tomatoes, and fresh crunchy cucumbers. Tossed with a zesty Honey-Chili Lime Dressing. Serve as a light yet delicious lunch or the perfect cookout side dish.

Course Salad

Cuisine American

Keyword Grilled Shrimp and Corn Salad

Prep Time 10 minutes

Cook Time 19 minutes

Total Time 29 minutes

Servings 3 Servings

Calories 454 kcal

Author Angelica Arias

Ingredients

For Salad:

• 1 lb shrimp (peeled and deveined)
• 2 tsp chili powder
• 1 tsp paprika
• 1/2 tsp pink sea salt
• 1/2 tsp black pepper
• 1/4 tsp cumin
• 2 tbsp lime juice
• 1 tbsp olive oil
• 2 corn ears
• 1 tbsp butter
• 1/2 medium red onion
• 1 avocado
• 2 Persian cucumber
• 1 cup cherry tomatoes
• 2 cups romaine lettuce

For Honey-Chili Lime Dressing

• 1/4 cup lime juice
• 2 tbsp honey
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp pink sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat grill on medium-high heat.

2. Place shrimp in a large mixing bowl and pat dry. Remove tails if desired. Sprinkle shrimp with chili powder, paprika, pink sea salt, black pepper, and cumin. Drizzle with lime juice and olive oil. Set aside. Shuck corn and remove any leftover silk. Generously rub with butter. Set aside. 

3. Use skewers and add about 5-6 shrimp to each stick. Depending on how long your skewers are. This will make it a lot easier to grill your shrimp. Reserve leftover marinade. 

4. Place corn on preheated grill first. Grill for 15 minutes turning each cob every 2-3 minutes. This will ensure corn will grill evenly and get a nice char on every side. Remove corn from the grill and set aside allowing it to cool-down a bit. 

5. Reduce grill to medium heat. Use a pastry brush to generously rub some of the leftover marinade on each side of every shrimp skewer. Place shrimp skewers and grill for 1-2 minutes. Flip over and grill for another 1-2 minutes on the opposite side. Remove shrimp from the grill and set aside. Turn grill off. 

6. In a small mixing bowl combine all of the ingredients for dressing; lime juice, honey, chili powder, garlic powder, pink sea salt and black pepper. Whisk until well combined. Keep dressing refrigerated while you finish prepping the rest of ingredients. 

7. Prep the rest of your ingredients, thinly slice onion, dice avocado, thinly slice cucumber, and half cherry tomatoes.

8. Take a large salad bowl or platter and spread romaine lettuce thought it. Layer your prepped onion, avocado, cucumber and cherry tomatoes next to each other and over the bed of lettuce.

9. Once corn has cooled down enough to be handled, place in a large mixing bowl or over s baking sheet pan. Stand up corn and hold with your less dominant hand from the top. With your dominant hand, use a sharp knife to cut down the sides removing the kernels. Repeat until you have removed all the kernels from both corn. Place over bed of lettuce next the the rest of ingredients.

10. Remove shrimp from skewers and add them to bed of lettuce next to corn.

11. Drizzle salad with dressing and give it a good toss. Make sure salad is well coated with dressing. Serve immediately. Enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Turn grill on ahead of time and allow it to preheat for 10 minutes– This will keep food from sticking to the grill.
   2. If using wooden skewer sticks, submerge them in water and leave them there for a few minutes to soak– This will prevent sticks from getting burnt when grilling.
   3. Place grilled corn in a large mixing bowl or on a baking sheet pan– The kernels will go directly inside the bowl or on sheet pan. Preventing them from going everywhere and making a mess.
   4. Like any other seafood, shrimp cooks very fast– Careful to not overcook as shrimp will get a rubbery texture if it does.
   5. If making salad ahead of time– Don’t add dressing until you are ready to serve. It will get too soggy if you let the salad sit with dressing on it.
   6. Substitute for lime juice– Use lemon juice or apple cider vinegar.
   7. Substitute for Persian cucumber– Use half of an English cucumber.
   8. Switch up your romaine lettuce– Use any other greens such as arugula.
   9. Substitute for cherry tomatoes– Grape tomatoes are great too.

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Nutrition Facts

Grilled Shrimp and Corn Salad with Honey-Chili Lime Dressing

Amount per Serving

Calories

454

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

11

g

Cholesterol

 

253

mg

84

%

Sodium

 

1055

mg

46

%

Potassium

 

1288

mg

37

%

Carbohydrates

 

40

g

13

%

Fiber

 

9

g

38

%

Sugar

 

20

g

22

%

Protein

 

36

g

72

%

Vitamin A

 

4478

IU

90

%

Vitamin C

 

35

mg

42

%

Calcium

 

154

mg

15

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.