Grilled BBQ Shrimp with Citrus Corn Salad
This recipe for Shrimp Corn Salad is a vibrant, protein-rich salad that is the perfect excuse to light up the grill. This salad, which is made with grilled shrimp and corn, is filling, nutritious, and simple to prepare.
Grilled BBQ Shrimp with Citrus Corn Salad
Grilled BBQ Shrimp with Citrus Corn Salad is a quick, healthy and flavorful dish that will impress your family and guests.
Yield: 4 servings
Calories: 154kcal
Equipment
- Grill
- Skillet
- Serving Plate
- Zip Lock Bag
- Tongs
Materials
- 10 jumbo shimps
- 3 ears of corn
- 1/4 cup finely shopped cilantro
- 2 tbsp Lime Juice
- 3 tnsp BBQ Sauce
- 1 cup Thinly Sliced Celery
- 1 cup Diced Red Pepper
- 1 cup Diced Red Onion
- 1 cum Halved cheery Tomatoes
- 1/4 cup Lime Juice
- 1 tbsp Apple Cider Vinegar
- 1 tbsp sugar
- Salt and Pepper
Instructions
- Set grill to medium heat. grill the corn for 10 minutes on each side then remove from the heat and cut the kernels of the cob
- Clean and remove skin from shrimp (leaving tail on).
- In a plastic container or bag add shrimp, cilantro, lime juice, ground black pepper, and salt, place in the refrigerator, and allow to marinate for a minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on a sheet of aluminum foil and pour BBQ sauce over the shrimp, fold the aluminum foil up and fold over twice, fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6-8 minutes.
- To Make Citrus Corn Salad: in a large skillet over medium heat add corn and granulated sugar, allow to cook 8-10 minutes. Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
