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Charred Corn and Shrimp Salad

Enjoy summer’s flavors without breaking a sweat! This chilled recipe not only beats the heat but can be made in advance, meaning you can make time for what really matters.

15 mins
4 Serving(s)
Charred Corn and Shrimp Salad


  • 1/4 cup feta or cotija cheese
  • 6 ears of corn, shucked
  • 1 red bell pepper
  • 12 oz. (41-50 count) raw peeled and deveined shrimp
  • 1/4 cup cilantro lime dressing
  • chopped fresh cilantro, for garnish


  1. Prepare grill for direct heat. Grill corn and pepper, turning occasionally, until charred and softened, 10-12 minutes. Chop pepper (remove seeds) and slice corn from cobs.
  2. Thread shrimp onto skewers. Grill until shrimp is pink and charred, about 3 minutes per side.
  3. Combine all ingredients (except cilantro) in a large bowl. Cover and refrigerate up to 3 days. Top with cilantro and serve.

Nutrition Facts

240 Calories Per ServingFat: 5gSaturated Fat: 2gCholesterol: 145mgSodium: 280mgCarbohydrates: 29gSugars: 11gProtein: 23g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe