Grilled Chipotle Shrimp & Corn Salad
on Aug 21, 2017, Updated Jun 16, 2021
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With plenty of lime, this spicy grilled chipotle shrimp & corn salad is the kind of entrée salad that you could serve for lunch or dinner.
I don’t understand people who salt their food before even taking the first bite.
Give those nibbles a chance!
They might be seasoned just right and not need anything else. Why be so impatient and jump to conclusions?
I’m starting to have the same feeling about buttering corn, too.
Why is it automatic that corn gets a pat of butter to melt over its warm kernels?
Sweet corn is so tasty right now that it’s magically buttery on its own without any actual butter.
Yesterday morning I bought a few ears of corn at the market.
Instead of grilling it and just eating it on the cob, I sliced it right off into this grilled chipotle shrimp & corn salad.
The salad is spicy and very filling. It’s the kind of entrée salad that you could serve for lunch or dinner.
How To Make A Grilled Chipotle Shrimp & Corn Salad
First, I heat up the grill and cook the corn letting it get nice and grill marked.
When the corn is cool enough to handle, I slice the kernels off the cobs with a knife.
Then I whisk together the marinade for the shrimp, which is a combination of chopped chipotle peppers, adobo sauce, minced garlic, lime juice and oil.
The shrimp only needs to be tossed in the marinade before being threaded on skewers.
One of the best things about shrimp is that it grills a couple minutes.
With the corn and shrimp grilled, I make the cilantro lime vinaigrette. I love all the lime!
After that it’s time to assemble the chipotle shrimp & corn salad.
In a large bowl, I combine baby greens, black beans, red onions and a diced bell pepper with the corn and shrimp.
Finally, I drizzle the vinaigrette into the salad and finish it with crumbled cotija cheese.
Grilled Chipotle Shrimp & Corn Salad
Ingredients
- For corn
- 3 ears corn
- 1 teaspoon olive oil
- For shrimp
- 1 chipotle pepper in adobo sauce roughly chopped
- 1 tablespoon adobo sauce
- 1 garlic clove minced
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 pound shrimp peeled and deveined
- For vinaigrette
- Juice of 1 lime
- 1 tablespoon chopped cilantro
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- Pinch black pepper
- 1/4 cup olive oil
- For salad
- 1 15- ounce can black beans drained and rinsed
- 1 red bell pepper diced
- 1/4 cup finely diced red onions
- 5 ounces baby greens
- 1 handful cilantro roughly chopped
- 1/4 cup cotija cheese crumbled
Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7Â minutes. Let the corn cool slightly before slicing the kernels off the cob.
- For the shrimp, whisk together the chipotle peppers, adobo sauce, garlic, lime juice and olive oil. Toss the shrimp in the marinade. Thread the shrimp on skewers. (If using wooden skewers, make sure to soak them in water for 30 minutes before using.) Grill until pink, opaque and cooked through, about 1-2 minutes per side.
- For the vinaigrette, whisk together the lime juice, cilantro, garlic, salt, pepper and olive oil in a small bowl.
- For the salad, in a large bowl, combine the corn, black beans, red peppers, onions, baby greens, cilantro and cheese. Toss in the dressing. Top with shrimp before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
