Name: Charred Corn and Shrimp Salad With Cilantro-Lime Ranch Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: For the salad; 1 (8 oz.) pack sidestriped shrimp; 1 tablespoon extra-virgin olive oil; 1 teaspoon chili powder; ½ teaspoon garlic powder; ½ teaspoon paprika; ¼ teaspoon cumin; ¼ teaspoon dried oregano; ¼ teaspoon salt; ½ cup corn cut from the cob, or frozen; 1 head butter lettuce, roughly torn; 1 red bell pepper, diced; 1 avocado, sliced; 2 ounces goat cheese, crumbled; For the cilantro-lime ranch dressing:; 1 cup cilantro; ½ cup mayonnaise; ¾ cup milk of choice; 1 jalapeño, seeds removed, roughly chopped; 2 tablespoons dill, roughly chopped; 2 tablespoons chives, roughly chopped; Juice from 1 lime; ½ teaspoon garlic powder; Salt, to taste

A Fresh Summer Salad With Grilled Shrimp

This fresh summer salad with grilled shrimp is exactly what to make for a hot summer day. Sweet, wild-caught sidestriped shrimp is seasoned with spices that develop an appetizing char when cooked on a cast-iron grill pan (or thread them onto skewers and cook them over a gas/charcoal grill), making for a delicious protein to toss into crisp butter lettuce.

Charred corn, ripe avocado, and crumbled goat cheese add color, flavor, and interest to the shrimp salad. A zesty cilantro-lime dressing, made from scratch in a standing blender, finishes the dish — but you can substitute a similar, store bought option in a pinch.

Print Recipe

Charred Corn and Shrimp Salad With Cilantro-Lime Ranch Dressing

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

10 minutes

Total time

20 minutes

Yield

2 servings

Ingredients

For the salad
1 (8 oz.) pack sidestriped shrimp
1 tablespoon extra-virgin olive oil
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon dried oregano
¼ teaspoon salt
½ cup corn cut from the cob, or frozen
1 head butter lettuce, roughly torn
1 red bell pepper, diced
1 avocado, sliced
2 ounces goat cheese, crumbled
For the cilantro-lime ranch dressing:
1 cup cilantro
½ cup mayonnaise
¾ cup milk of choice
1 jalapeño, seeds removed, roughly chopped
2 tablespoons dill, roughly chopped
2 tablespoons chives, roughly chopped
Juice from 1 lime
½ teaspoon garlic powder
Salt, to taste

Instructions

1. Make the dressing: Combine all ingredients for the cilantro-lime ranch dressing in a blender. Blend until smooth, then taste to adjust for seasoning. Set aside in the refrigerator.

2. Combine chili powder, garlic powder, paprika, cumin, oregano, and salt in a shallow dish. Gently pat shrimp dry, then drizzle with olive oil and toss to coat. Then, toss shrimp in spices until evenly coated.

3. Preheat a cast-iron grill pan over medium-high heat. When pan is hot (sizzling hot), place shrimp on grates and let cook undisturbed for 1 minute. Carefully turn, then cook for another minute. Transfer to a plate and set aside.

4. Add corn to the grill pan and cook for about 3 to 4 minutes until slightly browned.

5. Prepare the salad by tossing together lettuce, bell pepper, avocado, and goat cheese to a large bowl. Once the corn is done, carefully transfer it to the salad bowl along with shrimp. Add dressing as desired, tossing to coat.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Charred Corn and Shrimp Salad With Cilantro-Lime Ranch Dressing

A Fresh Summer Salad With Grilled Shrimp

Charred Corn and Shrimp Salad With Cilantro-Lime Ranch Dressing

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