Simply Summer: Grilled shrimp salad

Enjoy a light dinner or lunch with this Mexican inspired salad with grilled shrimp and corn!

You loved Dinner S.O.S., so we’re joining with our friends Ceri and Laura of Sweet Potato Chronicles once again for a brand new web series, Simply Summer! From refreshing drinks, to delicious and filling salads, to a frosty dessert your whole family will love, Simply Summer is all about luscious seasonal ingredients prepared simply. Dig in and enjoy!

The best way to cook during the summer is to fire up the grill outside! Enjoy a light dinner or lunch with this Mexican inspired salad. The fast-cooking shrimp, seasonal corn and bright veggies keep this salad healthy and packed with flavour!

Grilled shrimp salad


Marinade and shrimp:

  • 1 pound large shrimp (frozen is fine, just let them thaw before start­ing)
  • 1 Tbsp veg­etable oil
  • 1 Tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 2 cloves of gar­lic minced
  • cou­ple of grinds of black pep­per
  • 4 or 5 wooden skewers


  • 2 or 3 cobs of corn
  • 1 x 19 ounce can black beans, rinsed
  • 1 red, yel­low or orange pep­per, diced
  • 1/2 cup cilantro, washed and chopped
  • 1 avo­cado, diced
  • 4 Tbsp veg­etable oil
  • 3 Tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp pep­per
  • 1 head Boston let­tuce, washed, spun and chopped


Peel shrimp entirely. I don’t under­stand leav­ing the tails on for peo­ple to have to pluck off at the table. Some peo­ple pre­fer to grill shrimp in their shells but I didn’t fancy peel­ing hot shrimp! Run a small, sharp knife length­wise down the top of the shrimp. You only need to make a very shal­low cut. In larger shrimp there will be a dark vein that will eas­ily come out with your knife. It’s actu­ally part of the shrimp’s diges­tive tract. So yes, it’s another crea­ture whose poop you’re hav­ing to con­cern your­self with. Sorry. Once you’re done, rinse all the shrimp under cold water just to be sure it’s all gone.

Mix together the other mari­nade ingre­di­ents in a shal­low bowl. Add shrimp and gen­tly stir. Cover and pop in the fridge for about an hour.

Place wooden skew­ers in a shal­low dish, cov­ered in water. Allow them to soak for at least 20 to 30 min­utes before putting them on the barbecue.

Fire up your grill and get it good and hot! Husk the corn and put it on a lightly oiled grill for 15 to 20 min­utes, turn­ing every 5 min­utes or so. They’ll just begin to char. Remove from heat and allow them to cool a bit before run­ning a knife down the corn to slice off the kernels.

Put corn, beans, chopped pep­pers and corian­der in a bowl. Mix together. Gen­tly fold in your avo­cado dice — easy does it, you’re not mak­ing gua­camole here!

Whisk together oil, lime juice, salt, cumin and pep­per. Taste and adjust to your family’s taste. Pour over the bean mix­ture — you may not need it all — and toss.

Take your shrimp out f the fridge and put about three on each skewer. Go through the tail and again through the top so they can be flat on the grill. Put them on the bar­be­cue for about six min­utes. They’ll turn bright coral pink. Use tongs to take them off the heat. Allow them to cool slightly before slid­ing them off the skewers.

On a serv­ing plate, arrange the chopped let­tuce and pile the beans on top. Arrange your grilled shrimp on top. You could sprin­kle just a bit more dress­ing over top if you wanted.

Two other great salad recipes from Sweet Potato Chronicles:

Salmon dinner salad

Cobb salad

And for your dinnertime solutions, be sure to check out our last series with Sweet Potato Chronicles: Dinner S.O.S

Photo credit Maya Visnyei

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