Succulent grilled shrimp generously slathered with flavorful chimichurri sauce, served over a bed of bibb lettuce strewn with grilled corn, sweet summer peppers and slices of rich avocado.  This Chimichurri Grilled Shrimp & Corn Salad is fast to prepare, full of fresh flavors and healthy to boot!  

Heyyyooo, friends!

If you are a regular reader of NSN, I’m guess by now the word is officially out.

Shoot, it’s probably being chanted on the channels of the interwebs. (Kidding!  I’m definitely not that self-involved.  Besides, that would just be creepy.)

But, just in case you are new here, or maybe you missed the memo, let me be completely transparent and bring you up to speed:

I have a moderate obsession with skewer topped salads.

And a severe obsession with fresh, sweet summer corn.

We are like THIIIISSS (<– I’m hugging myself right now trying to demonstrate how close skewers, salads, corn and I are.  But, I just realized you can’t see me.  So VISUALIZE it.  If it looks… well, interesting in your head, then you are seeing it correctly.)

Knowing all this 411 about me, it shouldn’t come as a real surprise that I’m serving up ALL of those things AT ONCE today (the food, not the creepy self-hugs).

BUT, before I get to yammering on about today’s delectable dish, I have a question.

Humor me in the name of curiosity, mmmmkay?

What do you call food, on a stick?

A)  Skewers

B)  Kabobs

C)  Kebabs

D)  Shish Kebabs

E)  Shish Kabobs

… Wait.  Let me be more specific.  (<– Nerd alert)

NOT what do you call them when you are among friends, kiki-ing about what you are serving at your next BBQ soirée.

I mean, what do you call them if you are going to actually google a recipe on the internet?

For example, say you want to serve shrimp on a stick at your next shindig, but you need a recipe.  What lingo are you going to use for the google machine?

Shrimp skewers?

Shrimp kabobs?

Shrimp kebabs?

Shrimp shish kabobs?

Okay, I’m starting to sound like Bubba Gump with all the shrimp talk, so I’m going to shut up now.

But on the real, help a sistah out and drop me your answer in the comments section below.

Educate me!!  What do YOU call these things!?

Chimichurri Grilled Shrimp & Corn Salad

Plump, succulent, smoky grilled shrimp slathered with silky, luscious, herbaceous chimichurri and served over a bed of cool, crisp bibb lettuce strewn with juicy kernels of grilled corn, scattered with sweet summer peppers, fresh micro greens, and then topped with a healthy squeeze of fresh, tart lemon juice.

⬆️ Essentially, this salad is tantalizing party for the taste buds.

It’s SUPER fresh.

SUPER easy.

SUPER delicious.

SUPER flavorful.

Ultimately, this salad just SCREAMS summmmahh!  ☀️

And, it is BEGGING to be devoured.

What is chimichurri?

Chimichurri, or chimmichurri is a piquant, garlicky sauce or marinade often referred to as “Argentine barbecue sauce”.

Chimichurri is typically made up of parsley, garlic, vinegar, red chili pepper flakes and olive oil.  While the recipe for this Chimichurri Grilled Shrimp & Corn Salad adds fresh cilantro to the mix, you are more than welcome to nix the cilantro and opt to use all parsley instead!

Traditionally, versatile chimichurri sauce is spooned over grilled meats or chicken, but it can also be used to marinate anything from beef and chicken to seafood and shellfish!

Notes, Tips & Tricks for the best Chimichurri Grilled Shrimp & Corn Salad:

1. The recipe for Chimichurri Grilled Shrimp & Corn Salad below calls for large shrimp.  I used 16/20 count shrimp, and while you can go larger, I wouldn’t go any smaller.  Small shrimp on the grill are easy to overcook, and they will become chewy.
2. The first step in the recipe below – tossing the shrimp with baking soda and salt, then allowing them to air dry in the fridge – is completely optional, but HIGHLY recommended if you have the time.  This step ensures juicer and plumper cooked shrimp.  The end result is definitely worth the tiny bit of effort.
3. You can absolutely use frozen shrimp in this recipe.  Just make sure you thaw the shrimp in the refrigerator overnight.  Or, if you are in a pinch, you can thaw the shrimp under cool, running water.
4. If you are using wooden skewers versus metal skewers, make sure you soak the skewers in water for AT LEAST 30 minutes prior to threading the shrimp and peppers.
5. To keep the shrimp and peppers from spinning on the skewers, use TWO sets of skewers for each row of shrimp and for the peppers.  (I removed the second set of skewers for my photos, so what you see pictured here is just one set)
6. While I absolutely urge you to use cilantro and parsley in the chimichurri, I completely understand there are some people out there (hello Boy and Marissa) that just do NOT like cilantro.  If you are totally averse to cilantro, you can use just parsley in the chimichurri.  However, if you are eliminating the cilantro, but you are up for a small foodie challenge, add a couple dashes of ground coriander to the chimichurri with the dried oregano.  The coriander will provide a mild warm, spicy flavor that is typical of fresh cilantro.
7. The chimichurri can be made up to 3 days in advance and stored, covered, in the refrigerator.  Just make sure you give the chimichurri and good whisk before using.

Up your salad game with this Chimichurri Grilled Shrimp & Corn Salad.  Light and fresh, yet bold on flavor and seriously satisfying, this salad is sure to please!

Until Thursday, friends, cheers – to the terrific trio of skewers, salad and corn.

XOXO

Cheyanne

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How to make Chimichurri Grilled Shrimp & Corn Salad  at home 👇

4.88 from 8 votes

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Chimichurri Grilled Shrimp & Corn Salad

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Succulent grilled shrimp generously slathered with flavorful chimichurri sauce, served over a bed of bibb lettuce strewn with grilled corn, sweet summer peppers and slices of rich avocado.  This salad is full of fresh flavors and super easy to prepare!

Course: entree, Salad

Cuisine: American, Fusion

Keyword: avocado, chimichurri, corn, Easy, grilled, peppers, shellfish, shrimp, Summer

Servings: 4

Calories: 506 kcal

Author: Cheyanne Holzworth

Ingredients

• 1 ½ pounds Large Shrimp 16-20 count per pound – peeled and deveined*
• ¼ tsp baking soda
• 4-6 small Summer Peppers assorted colors
• 1 Avocado – thinly sliced
• 1 Head Bibb Lettuce or butter Lettuce
• 3 ears Corn – husked

Chimichurri:

• 1 Cup Parsley Leaves
• 1 Cup Cilantro Leaves
• 2 cloves Garlic – minced
• 1 tsp Dried Oregano
• 2 TBS Lemon Juice
• 1 TBS Red Wine Vinegar
• ½ Cup Olive Oil plus more for grilling
• ½ tsp Crushed Red Pepper Flakes
• Sea Salt and Ground Black Pepper to taste

Optional Garnishes: Lemon Wedges, Fresh Parsley, Fresh Cilantro, Micro Greens

Instructions

1. OPTIONAL, prepare the shrimp for skewers*: In a medium bowl, combine the shrimp, baking soda and ½ tablespoon sea salt. Toss to coat. Thread the shrimp onto skewers* and making sure the shrimp are pushed up and nestled against each other. Lay the skewers across the top of a shallow baking dish so they are suspended. Transfer the dish to the refrigerator and allow to rest for 45 minutes to 1 hour.
2. OR, simply thread the unprepared shrimp onto skewers, making sure the shrimp are pushed up and nestled against each other.
3. Meanwhile, prepare the chimichurri: In the bowl of a food processor, combine the parsley, cilantro and garlic. Pulse until finely chopped. Add the oregano, lemon juice, red wine vinegar and pulse to combine, stopping to scrape down the sides of the bowl as necessary. With the motor running, stream in the olive oil and process until just combined. Stir in the crushed red pepper flakes, sea salt and pinch of black pepper to taste. Pour the chimichurri into two small bowls (dividing it in half). Set both aside and allow the flavors to marry.
4. Prepare the pepper skewers*: In a small bowl, toss the peppers with a drizzle of olive oil, sea salt and pepper. Thread the peppers onto the skewers.
5. Prepare the corn: Rub the ears of corn with olive oil and season generously with sea salt and pepper.
6. Preheat the grill to medium high. Add the corn and peppers to the grill. Cook the corn for a total of 10 minutes, turning often, or until the corn is charred all over. Grill the peppers for a total of 5-7 minutes, turning once. Let the corn and peppers cool slightly.
7. Increase the grill to high heat. Remove the shrimp from the refrigerator and pat dry. Brush with olive oil and season generously with salt and peer. Grill the shrimp, turning once, for a total of 4-5 minutes, or until just cooked through and shrimp are opaque. Remove shrimp to a clean plate and brush generously with half of the chimichurri.
8. Cut the kernels of corn off the cob and place in a medium sized bowl. Dice the peppers and add them to the bowl. Add in half of the reserved chimichurri and toss to coat.
9. To Serve: Arrange the lettuce on a platter or individual plates and top with chimichurri coated corn and peppers, avocado and shrimp. Season with sea salt and pepper. Either drizzle with the remaining chimichurri, or serve it on the side. Enjoy!

Recipe Notes

1. The large (16/20 count) shrimp, and while you can go larger, I wouldn’t go any smaller. Small shrimp on the grill are easy to overcook, and they will become chewy.

 

2. The first step in the recipe – tossing the shrimp with baking soda and salt, then allowing them to air dry in the fridge – is completely optional, but HIGHLY recommended if you have the time. This step ensures juicer and plumper cooked shrimp. The end result is definitely worth the tiny bit of effort.

 

3. You can absolutely use frozen shrimp in this recipe. Just make sure you thaw the shrimp in the refrigerator overnight. Or, if you are in a pinch, you can thaw the shrimp under cool, running water.

 

4. If you are using wooden skewers versus metal skewers, make sure you soak the skewers in water for AT LEAST 30 minutes prior to threading the shrimp and peppers.

 

5. To keep the shrimp and peppers from spinning on the skewers, use TWO sets of skewers for each row of shrimp and for the peppers. (I removed the second set of skewers for my photos, so what you see pictured here is just one set)

 

6.  If you are totally averse to cilantro, you can use just parsley in the chimichurri. However, if you are eliminating the cilantro, but you are up for a small foodie challenge, add a couple dashes of ground coriander to the chimichurri with the dried oregano. The coriander will provide a mild warm, spicy flavor that is typical of fresh cilantro.

 

7. The chimichurri can be made up to 3 days in advance and stored, covered, in the refrigerator. Just make sure you give the chimichurri and good whisk before using.