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!
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 and 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.
Recipe Notes:
- The recipe 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.
- 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.
- 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.
- 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.
- 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)
- 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.
- 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
- 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
- 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, 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.
- OR, simply thread the unprepared shrimp onto skewers, making sure the shrimp are pushed up and nestled against each other.
- 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.
- 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.
- Prepare the corn: Rub the ears of corn with olive oil and season generously with sea salt and pepper.
- 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.
- 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.
- 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.
- 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!
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.
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We are huge fans of food on a stick (particularly meat) at our house. This salad looks scrumptious, and the chimichurri is a great add!
Cilantro is my absolute favourite herb. What a glorious green beauty! And the shrimp look so succulent and flavourful.
I always say kabobs but I think skewers sounds more elegant. Especially when you are talking about these grilled shrimp beauties! I love chimichurri sauce and you know me and salads are BFF so this is all kinds of perfect for me! Yummy summery eats for sure! XO
Skewer salads and fresh corn are totally my thing too, especially when they’re combined! This salad is just gorgeous, Cheyanne! I’m LOVING that chimichurri flavor of the shrimp and that gorgeous grilled corn. This sounds like summer heaven in a bowl, and I’m wishing I had this for lunch (or breakfast)! Pinned! Hope your week is off to a fabulous start!
That is a party on a plate, right there! Man, I love all that color! The flavor all but jumps off the screen! I’m gonna have to go with shrimp skewers. Yep, skewers for shrimp. But for some reason, when it’s beef or lamb, I think kebob…I’m really no help, am I?! hahaha! I hope you get folks with more certainty than I’ve been able to offer! 😉 Have a great week, my friend! Pinned! xo
I love this dish that brings all your food faves together 🙂 It’s perfect and love the chimichurri flavours. And for the record, I call them skewers.
Hmmmm…food on a stick?? Probably skewers. I’ve honestly never given it that much thought, but now you have me thinkin’. Whatever why you call it, it’s pretty darn delicious if you ask me and that’s what’s important! Loves me some chimichurri and the colour of this dish is gorgeous! And it’s healthy to boot so that’s always a good thing. That means I can eat a little extra…hehehe 😉 Pinned! Have an awesome week, girlie!
I typically call food on a stick “skewers” but if I’m feeling fancy I’ll go with kabob. Then wonder if I should call it kebob. Then go back to skewer because there’s only one way to spell it. . .I have an overthinking obsession that might rival your salad obsession :). But for real, be as skewer-topped-salad-obsessed as you want if it means I get to drool over your salad recipes! That chimichurri has my eyes bugging out of their sockets! Have a great week, Cheyanne!
What to call food on sticks was the subject of an internal debate for me last year and I decided on either kebabs or skewers. I say as long as it’s on a stick and it’s delicious who cares? 🙂 Chimichurri is pretty much drinkable for me so I’m loving this shrimp, and adding charred corn is making me want to dive into this bowl. This is my kind of salad!
Such a beautiful Summer Salad Cheyanne! And I love some grilled corn. This sounds like the perfect salad to include for the labor day menu. And we all have food obsessions and yours with salads is not a bad one 🙂 Happy Solar Eclipse viewing if your watching and Enjoy the rest of the week 🙂
I call them skewers too Chey! This entire salad looks and sounds amazing! Since Sean studied in Argentina, we’ve become big chimichurri fans. And you know our love for shrimp, so this is a recipe that we’ll be created at our house over and over again! Can’t wait to try! Hope you have an awesome week!
Keep the obsession coming!! I love the skewers too, and the chimichurri. I’m totally picturing you hugging all the good things (I’m right there with you)!! PS – I can’t wait for you to binge watch GOT. It’s SO good this season. I promise not to give any spoilers out….but come on, you have to see it soon!!!
Well at first answer it was skewer but then when you took it further as to what I would google I would probably say kabob, some how that seems more google happy 😉 . Now this salad, wow, that chimichurri is delicious and being a lover of sweet corn to and shrimp this salad hits all the yummy hunger satisfying notes! Pinned. Take care.
I’ve got a news for you, Chey. I do believe you have few obsessions more besides skewers topped salads. But who am I to judge? Indeed, your obsessions result in many delicious things being born so there’s no harm but only benefits for all us 🙂 I adore this fresh and delicious salad. This is such a beautiful combo of flavors!
I have yet to try chimichurri sauce but it’s been on my radar and I want to try making it so I appreciate this recipe, Cheyanne. And yes to all the sweet summer corn! Also, definitely skewers! Kabob’s equal Mediterranean food to me – but what do I know – it’s all good!
YUM! This looks and appearance great!!I like this Salad!!!…Thanks for the recipe.
Skewer topped food is always a yes. And this full of fresh flavors skewer topped salad looks so elegant and intriguing, Cheyanne. That flavorful chimichurri sauce, with grilled corn, sweet summer peppers — what’s not to love here. Also loving the fact this salad is super easy to prepare!
Can you believe I”ve never had chimichurri. This recipe looks to simple and delicious not to try! As for your question, I would call them shrimp skewers. 😀
So you post a recipe with shrimp and corn, two of my favorite ingredients. Can you believe I’ve never made chimichurri?? I know it’s a shame because it’s so tasty and oh so easy. There’s nothing wrong with your obsession, I might be slightly obsessed with skewered salads also. I’m fully obsessed with fresh sweet summer corn, it’s one of my favorite parts of summer.
I’m so glad that you have an obsession with skewer topped salads… because I can’t get enough! I just love them. Oh, and corn, too. I’m pretty sure I could survive on just sweet corn. It’s quite possible my favorite thing about summer! Anyway, I prefer the term skewers when talking about meat on a stick. However, if I were to do a search, I’d probably search kebab.. only because I feel like that would warrant me more results. I have no research data to back that up, but it’s just how my mind views it 😉 Hope that kind of helped? Have a great week, Cheyanne!
hi, i’m an unashamed chimichurri hoarder. (my office catered in lunch and i got more chicken solely so that i could eat more chimichurri). that stuff is magic! and with grilled shrimp (i’m gonna go with kebabs but i bet i’ve used them all before lol) and corn?! even better.
You are my salad hero, Cheyanne! I could honestly live on the beauties you dream up… Loving this one for this last bit of summer when corn is oh so good and we still have our grill on…and that chimichurri dressing!? Yes please!