Grilled Shrimp Salad

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!

Ridiculously easy!

Insanely delicious!

Totally flavorful!

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?

1. 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 and make 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.
   1. OR, simply thread the unprepared shrimp onto skewers, making sure the shrimp are pushed up and nestled against each other.
2. 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, 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.
3. 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.
4. Prepare the corn: Rub the ears of corn with olive oil and season generously with sea salt and pepper.
5. 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. Then, 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.
6. 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.
7. 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!

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!

• Greek Shrimp Saganaki
• Sheet Pan Shrimp and Potatoes
• Perfect Shrimp Cocktail

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

Print Recipe

4.88 from 8 votes

Chimichurri & Corn Grilled Shrimp Salad

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 to boot!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: entree, Salad

Cuisine: American, Fusion

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

Servings: 4

Calories: 506kcal

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

• 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!

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.

Nutrition

Calories: 506kcal | Carbohydrates: 7g | Protein: 36g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 428mg | Sodium: 1417mg | Potassium: 580mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2955IU | Vitamin C: 37.9mg | Calcium: 293mg | Iron: 5.6mg

Poll question – let me know your answer in the comments!

What do you call food on a stick?

• Skewers
• Kabobs
• Kebabs
• Shish Kebabs
• Shish Kabobs

What do you call shrimp on a stick?

• Shrimp skewers?
• Shrimp kabobs?
• Shrimp kebabs?
• Shrimp shish kabobs?