1 medium-sized bird’s eye pepper, seeded and finely chopped
1 knob of ginger, finely grated
2 garlic cloves, finely grated
For the salad:
1 lb. shrimp (16-20 size), peeled and deveined
3 ears of corn
2 cups mini heirloom tomatoes, halved
4 cups fresh peas, blanched, strained and cooled
2 mangoes, peeled and diced
4 green onions, chopped on a angle
4 cups fresh pea shoots
¼ cup fresh cilantro, finely chopped
2 tablespoons sesame seeds, divided
kosher salt to taste
Takes ,
serves 4.
Instructions
Prepare the dressing/marinade: Whisk all of the ingredients together in a medium-sized bowl until the sugar has dissolved and the ingredients are well mixed.
Marinate the shrimp and corn: Place the prepared shrimp into a medium-sized bowl, pouring 2 or more tablespoons of the marinade over top. Mix gently until all of the shrimp are coated. Brush the ears of corn with the marinade.
Grill the corn and shrimp: Preheat the barbecue to 500°F. Grill the corn until lightly browned and tender, about 8 minutes. Remove and set aside. Place the shrimp on the grill, spreading them out evenly. Grill for about 1½ minutes before turning and cooking for an additional 1½ minutes. Remove shrimp from the grill and brush with additional marinade.
Assemble the salad: Remove the corn kernels from the cob and place them into a large bowl. Add the tomatoes, peas, mango, green onions, pea shoots, shrimp and cilantro. Add 2/3 of the quantity of dressing followed by half the quantity of the sesame seeds. Toss lightly.
To serve: Using salad servers, transfer portions to dinner plates, arranging the salad in an attractive fashion while also ensuring the quantity of shrimp are evenly distributed. Spoon the remaining dressing onto the salads followed by a sprinkle of sesame seeds and kosher salt. Serve immediately.
Grilled Shrimp Salad
Ingredients
For the dressing/marinade:
¼ cup vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
1 tablespoon seasoned rice wine vinegar
juice of 2 limes
a pinch chili flakes
1 teaspoon dark brown sugar
1 medium-sized bird’s eye pepper, seeded and finely chopped
1 knob of ginger, finely grated
2 garlic cloves, finely grated
For the salad:
1 lb. shrimp (16-20 size), peeled and deveined
3 ears of corn
2 cups mini heirloom tomatoes, halved
4 cups fresh peas, blanched, strained and cooled
2 mangoes, peeled and diced
4 green onions, chopped on a angle
4 cups fresh pea shoots
¼ cup fresh cilantro, finely chopped
2 tablespoons sesame seeds, divided
kosher salt to taste
Directions
Prepare the dressing/marinade: Whisk all of the ingredients together in a medium-sized bowl until the sugar has dissolved and the ingredients are well mixed.
Marinate the shrimp and corn: Place the prepared shrimp into a medium-sized bowl, pouring 2 or more tablespoons of the marinade over top. Mix gently until all of the shrimp are coated. Brush the ears of corn with the marinade.
Grill the corn and shrimp: Preheat the barbecue to 500°F. Grill the corn until lightly browned and tender, about 8 minutes. Remove and set aside. Place the shrimp on the grill, spreading them out evenly. Grill for about 1½ minutes before turning and cooking for an additional 1½ minutes. Remove shrimp from the grill and brush with additional marinade.
Assemble the salad: Remove the corn kernels from the cob and place them into a large bowl. Add the tomatoes, peas, mango, green onions, pea shoots, shrimp and cilantro. Add 2/3 of the quantity of dressing followed by half the quantity of the sesame seeds. Toss lightly.
To serve: Using salad servers, transfer portions to dinner plates, arranging the salad in an attractive fashion while also ensuring the quantity of shrimp are evenly distributed. Spoon the remaining dressing onto the salads followed by a sprinkle of sesame seeds and kosher salt. Serve immediately.
Grilled Shrimp Salad
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Assorted seasonal vegetables, mango, fresh pea shoots and corn tossed with grilled shrimp…
Try this GRILLED SHRIMP SALAD for lunch or dinner, it’s tasty all the time!
Not only is this GRILLED SHRIMP SALAD recipe easy to make, it also looks as good as it tastes, bursting with memorable flavours. It was a simple solution as to what to do with things I already had on hand, so I suggest you do the same and make this recipe even better by incorporating your favourite fruits and veggies to compliment the shrimp.
Even though the recipe is super straightforward, why not BOOKMARK this page and PIN the recipe to one of your Pinterest boards for future reference.
These are some of the things that helped make it so perfect.
SHRIMP
I used one pound of shrimp to make this recipe, the perfect quantity for four guests. Take a few extra moments to peel and devein the shrimp before you marinate and grill them.
With that in mind, don’t skip the key step of adding a few spoonfuls of the dressing onto the shrimp. Do the same with the corn – you’ll love the extra pop of great flavours.
VEGETABLES
I’ve made this salad a lot over the past few months and do think the vegetables used greatly contribute to both flavour and texture. Other vegetables I’ve experimented with include julienned carrot, celery, green beans, edamame, chickpeas, jalapeño and roasted sweet potato. Any and all can be added confidently.
Shrimp and corn go so well together, I suggest you always include it, especially when it’s in season. Don’t forget to click HERE to watch our 1-minute video on the only way you should ever take corn off the cob.
FRUIT
I say fruit, but in this case, I just mean mango. I like the tang that mango adds to this mix, but again, feel free to experiment here too. Think about pineapple, citrus and something really exotic like lychee or dragonfruit. Hmmm, I’m suddenly getting excited to try new combinations the next time I go to make it.
PEA SHOOTS
The addition of the pea shoots in the salad is a bit of a wildcard, solely because they’re a bit fragile. However, that works since the goal is to dress the salad, toss lightly and serve right away; this salad needs to be enjoyed moments after it’s made.
DRESSING
Every truly delicious salad deserves a good dressing. Creating one with some Asian flavour did the trick, and as I whisked it together, I realized this dressing could also be used as a marinade.
A salad this flavourful is truly a standalone main course – no need to worry about side dishes. That said, you can still partner it with other tasty dishes to create a complete dinner idea. Imagine starting your get-together with our GAZPACHO SOUP or our PROSCIUTTO, PEACH & RICOTTA CROSTINI. Follow the GRILLED SHRIMP SALAD main course with our refreshing NO BAKE CHEESECAKE or our STRAWBERRY RHUBARB CRISP. Sounds like a perfect plan!
1 medium-sized bird’s eye pepper, seeded and finely chopped
1 knob of ginger, finely grated
2 garlic cloves, finely grated
For the salad:
1 lb. shrimp (16-20 size), peeled and deveined
3 ears of corn
2 cups mini heirloom tomatoes, halved
4 cups fresh peas, blanched, strained and cooled
2 mangoes, peeled and diced
4 green onions, chopped on a angle
4 cups fresh pea shoots
¼ cup fresh cilantro, finely chopped
2 tablespoons sesame seeds, divided
kosher salt to taste
Directions
Prepare the dressing/marinade: Whisk all of the ingredients together in a medium-sized bowl until the sugar has dissolved and the ingredients are well mixed.
Marinate the shrimp and corn: Place the prepared shrimp into a medium-sized bowl, pouring 2 or more tablespoons of the marinade over top. Mix gently until all of the shrimp are coated. Brush the ears of corn with the marinade.
Grill the corn and shrimp: Preheat the barbecue to 500°F. Grill the corn until lightly browned and tender, about 8 minutes. Remove and set aside. Place the shrimp on the grill, spreading them out evenly. Grill for about 1½ minutes before turning and cooking for an additional 1½ minutes. Remove shrimp from the grill and brush with additional marinade.
Assemble the salad: Remove the corn kernels from the cob and place them into a large bowl. Add the tomatoes, peas, mango, green onions, pea shoots, shrimp and cilantro. Add 2/3 of the quantity of dressing followed by half the quantity of the sesame seeds. Toss lightly.
To serve: Using salad servers, transfer portions to dinner plates, arranging the salad in an attractive fashion while also ensuring the quantity of shrimp are evenly distributed. Spoon the remaining dressing onto the salads followed by a sprinkle of sesame seeds and kosher salt. Serve immediately.
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