Grilled Shrimp Salad features succulent grilled shrimp generously slathered with flavorful chimichurri sauce, served over a leafy green salad bursting with buttery corn, sweet summer peppers, and slices of rich avocado. This shrimp salad recipe is fast to prepare, full of fresh flavors, and healthy too!
About this easy grilled shrimp salad
Hi, friends! We are going to continue our summer obsession with all things skewers, salads, and corn by making the most epic salad! Featuring shrimp skewers, fresh corn, and an unbelievably delicious chimichurri sauce, this salad is one for your recipe box!
Plump, succulent, smoky grilled shrimp are slathered with silky, luscious, herbaceous chimichurri and served over a bed of cool, crisp bibb lettuce. Each plate is strewn with juicy kernels of grilled corn, scattered with sweet summer peppers and fresh micro greens, then topped with a healthy squeeze of fresh, tart lemon juice and sliced avocado.
Essentially, this salad with shrimp is a tantalizing party for the taste buds.
It’s super fresh!
Ultimately, this shrimp corn salad screams summer! And, it’s just begging to be devoured!
Why you’ll love this shrimp salad recipe
- Fresh, summer flavor! Light and refreshing, each bite is better than the last.
- Simple ingredients! Just shrimp, a handful of veggies and lettuce, and freshly made chimichurri sauce.
- Perfect for guests! This recipe serves four, but you could easily make more for a backyard cookout.
- Easy to make! Ready in under an hour, the hardest part is cooking everything on the grill.
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 & Corn Salad with Shrimp 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!
Ingredients needed for salad with shrimp
The bright, summery flavors in this shrimp salad recipe are thanks to a host of fresh ingredients! An incredibly delicious (and easy!) chimichurri sauce ties all of the flavors together for one refreshing bite.
- Shrimp: I use Large 16/20 count shrimp for this recipe — either fresh or frozen will work. You can use Jumbo if you prefer, but don’t opt for a smaller size or they will overcook on the grill.
- Baking Soda: Entirely optional but highly recommended, this secret ingredient is the key to the most incredible shrimp.
- Summer Peppers: These are not the spicy kind! Better known as bell peppers, grab a variety of colors like red, orange, and yellow to add plenty of visual interest to your plate.
- Bibb Lettuce: Butter lettuce is a great substitute — either variety has an earthy, slightly sweet flavor that is the perfect base for a grilled shrimp salad!
- Corn: Nothing says summer like fresh, juicy ears of corn! Grilling these along with the peppers brings out their naturally sweet flavor and adds a bit of smoky deliciousness. Cool slightly before slicing off the kernels.
- Avocado: Buttery and creamy, this is the perfect addition to our shrimp corn salad. Plus, it adds a good dose of healthy fats!
Dressing for this shrimp salad recipe
- Chimichurri Sauce: Toss fresh parsley and cilantro in a high speed blender or food processor with lemon juice, red wine vinegar, garlic cloves, and dried oregano. Olive oil helps to emulsify the blend, and crushed red pepper flakes give the sauce a bit of kick. I prefer to use just the herb leaves, but there’s no harm in tossing in a few stems to save time!
- Garnishes: There are a few optional garnishes as well. Micro greens make any plate just a bit prettier, while lemon wedges, fresh parsley, and fresh cilantro increase the peppery, citrus flavor of the dish.
How to make shrimp corn salad?
- Prepare the shrimp for skewers: In a medium bowl, combine the shrimp, baking soda, and ½ tablespoon of sea salt. Toss to coat. Thread the shrimp onto skewers, making sure the shrimp are 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 raw shrimp onto skewers..
- 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, and red wine vinegar and pulse to combine. Then, 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).
- 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, turning often, until charred all over. Grill the peppers for a total of 5-7 minutes, turning once. Let the corn and peppers cool slightly. Then, cut the kernels of corn off the cob and dice the peppers. Add them to the bowl with half of the reserved chimichurri and toss to coat.
- Increase the grill to high heat: Remove the shrimp from the refrigerator and pat dry. Brush with olive oil and season generously. Grill the shrimp, turning once, until just opaque. Remove shrimp to a clean plate and brush generously with half of the chimichurri.
- To Serve: Arrange the lettuce on a platter or individual plates and top with chimichurri corn and peppers, avocado, and shrimp. Season with sea salt and pepper. Serve remaining chimichurri on the side. Enjoy!
Tips for the best chimichurri grilled shrimp
- Shrimp size: This shrimp salad recipe calls for large shrimp. I typically use 16/20 count shrimp. 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.
- You can use frozen shrimp instead. However, you will need to thaw the shrimp in the refrigerator overnight. Or, you can thaw the shrimp under cool, running water if you’re in a hurry.
- Tip for the juiciest shrimp! The first step in the recipe (tossing shrimp with baking soda and air drying) is completely optional but HIGHLY recommended if you have the time. This step will totally transform your shrimp!! The end result is worth the small effort – trust!
- Skewers: 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 peppers.
- Cilantro: I urge you to use cilantro in the homemade chimichurri. But, I do understand there are people with an aversion. If you don’t like cilantro, simply substitute it with more parsley. Tip: If you are omitting the cilantro, add a few dashes of ground coriander to your sauce — this will add a mildly warm, slightly spicy flavor typical of fresh cilantro.
Storing homemade chimichurri shrimp
Leftover cooked shrimp can be kept in the refrigerator for 3 to 4 days. I recommend storing it in a separate container from the other salad toppings — and the greens should remain in their own separate container as well.
When you’re ready to eat, simply assemble a fresh shrimp corn salad with all of the leftover components! You can warm the shellfish in a pan on the stove if you’d like, or simply enjoy them cold.
FAQ: frequently asked questions
What goes well with shrimp salad?
While this grilled shrimp salad is more than enough for a meal on its own, there’s no reason you can’t add a little something extra on the side! A slice of crusty bread is always a winner, or add some heat with my Spicy Bloody Mary Gazpacho! Instead of serving them as shooters with a shrimp garnish, simply enjoy a small bowl of this chilled soup on the side.
Can you make homemade chimichurri ahead of time?
You can make the chimichurri sauce up to 3 days in advance. Store in an airtight container in the refrigerator. Be sure you give your homemade chimichurri and good whisk before using.
Up your salad game with this Chimichurri & Corn Grilled Shrimp Salad. Light and fresh, yet bold on flavor and seriously satisfying, this salad is sure to please!
Until next time, friends, cheers! To Bubba Gump and the best shrimp salad there ever was!
Craving MORE? Follow all the deliciousness on Facebook, Pinterest, and Instagram!
More easy shrimp recipes!
- How to Fry Shrimp in Air Fryer
- Greek Shrimp Saganaki
- Sheet Pan Shrimp and Potatoes
- Perfect Shrimp Cocktail
How to make Chimichurri Grilled Shrimp & Corn Salad at home 👇
Chimichurri & Corn Grilled Shrimp Salad
- 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 Garnishes: Lemon Wedges, Fresh Parsley, Fresh Cilantro, Micro Greens
- 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!
Poll question – let me know your answer in the comments!
What do you call food on a stick?
- Shish Kebabs
- Shish Kabobs
What do you call shrimp on a stick?
- Shrimp skewers?
- Shrimp kabobs?
- Shrimp kebabs?
- Shrimp shish kabobs?
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!
heather (delicious not gorgeous) says
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.
Keri | Fashionable Foods says
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!
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.
TammyRenea @SanPasqualsKitchen says
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. 😀
Anu - My Ginger Garlic Kitchen says
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!
Aria Smith says
YUM! This looks and appearance great!!I like this Salad!!!…Thanks for the recipe.
Geraldine | Green Valley Kitchen says
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!
Ben | Havocinthekitchen says
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!
stacey @ The Sugar Coated Cotted says
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.
Katherine | Love In My Oven says
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!!!
Mary Ann | The Beach House Kitchen says
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!
[email protected] says
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 🙂
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!
Kelsie | the itsy-bitsy kitchen says
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!
Dawn - Girl Heart Food says
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!
Jennifer @ Seasons and Suppers says
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.
[email protected] says
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
Gayle @ Pumpkin 'N Spice says
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!
Kathryn @ Family Food on the Table says
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
[email protected]'s Recipes says
Cilantro is my absolute favourite herb. What a glorious green beauty! And the shrimp look so succulent and flavourful.
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!