Grilled Shrimp & Charred Corn Warm Salad

How to Make Grilled Shrimp & Charred Corn Warm Salad

1. 1

   Step 1: Make the lime–cilantro dressing

   Active 5 min

   In a small bowl, finely chop the cilantro (or pulse briefly in a blender) and whisk together with the juice of 2 limes, 2 tablespoons of the olive oil and half of the salt-and-pepper mixture. Taste and adjust — the dressing should be bright and slightly tangy. Reserve the remaining 1 tablespoon olive oil for the shrimp if desired.

   For this step

   • 1/2 cupFresh cilantro (packed)
   • 2 limesLimes, juiced
   • 3 tbspExtra-virgin olive oil
   • 1 tsp (combined)Kosher salt and freshly ground black pepper
   
2. 2

   Step 2: Season and briefly marinate the shrimp

   Active 3 min · Passive 5 min

   Toss the peeled shrimp with the smoked paprika and a pinch of the salt-and-pepper. Drizzle with about 1 tablespoon olive oil and toss to coat. Let rest 5 minutes while you preheat the grill and prep the vegetables so the seasoning adheres.

   For this step

   • 1 lbLarge shrimp, peeled and deveined
   • 1 tspSmoked paprika
   
3. 3

   Step 3: Char the corn, blister the tomatoes and grill the shrimp

   Active 10 min · Passive 5 min

   Preheat a grill or grill pan to medium-high. Place the whole ears of corn directly on the grill, turning occasionally, until well charred in spots (about 8–10 minutes). Scatter the cherry tomatoes in a grill-safe pan or foil packet and grill until blistered (6–8 minutes). Grill the shrimp directly on the grates 2–3 minutes per side, until opaque and just firm. Transfer shrimp and tomatoes to a bowl; let shrimp rest 3–5 minutes.

   For this step

   • 2 earsFresh corn on the cob (whole ears)
   • 2 cupsCherry tomatoes
   
4. 4

   Step 4: Assemble the warm salad and serve

   Active 7 min

   Cut the kernels off the hot corn cobs and halve any large blistered tomatoes. In a large bowl, combine warm corn, tomatoes and shrimp; toss with the lime–cilantro dressing. Gently fold in sliced avocado and the thinly sliced red onion. Taste and add more salt or lime if needed. Serve warm over a bed of baby greens or cauliflower rice for a grain-free main.

   For this step

   • 1 largeRipe avocado
   • 1/4 cupRed onion, thinly sliced
   

1. In a small bowl, finely chop the cilantro (or pulse briefly in a blender) and whisk together with the juice of 2 limes, 2 tablespoons of the olive oil and half of the salt-and-pepper mixture. Taste and adjust — the dressing should be bright and slightly tangy. Reserve the remaining 1 tablespoon olive oil for the shrimp if desired.
2. Toss the peeled shrimp with the smoked paprika and a pinch of the salt-and-pepper. Drizzle with about 1 tablespoon olive oil and toss to coat. Let rest 5 minutes while you preheat the grill and prep the vegetables so the seasoning adheres.
3. Preheat a grill or grill pan to medium-high. Place the whole ears of corn directly on the grill, turning occasionally, until well charred in spots (about 8–10 minutes). Scatter the cherry tomatoes in a grill-safe pan or foil packet and grill until blistered (6–8 minutes). Grill the shrimp directly on the grates 2–3 minutes per side, until opaque and just firm. Transfer shrimp and tomatoes to a bowl; let shrimp rest 3–5 minutes.
4. Cut the kernels off the hot corn cobs and halve any large blistered tomatoes. In a large bowl, combine warm corn, tomatoes and shrimp; toss with the lime–cilantro dressing. Gently fold in sliced avocado and the thinly sliced red onion. Taste and add more salt or lime if needed. Serve warm over a bed of baby greens or cauliflower rice for a grain-free main.