Best 6 Grilled Shrimp Corn And Snap Pea Salad With Feta Recipes

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Grilled shrimp corn and snap pea salad with feta is a delicious and healthy dish that is perfect for a summer cookout or potluck. The smoky flavor of the grilled shrimp pairs perfectly with the sweet corn and crisp snap peas, while the feta adds a salty and tangy touch. This salad is also very easy to make, and it can be prepared in just a few minutes. So if you're looking for a quick and easy recipe that is sure to impress your guests, grilled shrimp corn and snap pea salad with feta is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA



Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

  • Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
  • Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
  • Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
  • Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
  • Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

SHRIMP CORN SALAD RECIPE



Shrimp Corn Salad Recipe image

This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.

Provided by Aysegul Sanford

Categories     Salad

Time 1h10m

Number Of Ingredients 24

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice (freshly squeezed)
3 tablespoons honey
3 garlic cloves (minced)
1 teaspoon paprika
Pinch of crushed red pepper flakes (optional)
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count per lb., peeled and deveined)
5 ears of corn
3 tablespoons of olive oil or unsalted butter
½ teaspoon kosher salt
½ cup extra virgin olive oil
zest of a lime
3 tablespoons of lime juice freshly squeezed
1 clove of garlic minced
1 teaspoon salt (make sure to adjust the level of salt based on the saltines of your feta cheese)
½ teaspoon black pepper
1 large head of Boston or butter lettuce (leaves separated, rinsed)
1 cup of cherry tomatoes
3 scallions (chopped)
1 cup of feta cheese crumbled

Steps:

  • Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
  • Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
  • Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
  • Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
  • Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
  • Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
  • Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
  • Brush each ear with oil on all sides and sprinkle them with salt.
  • Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
  • Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
  • Mix all ingredients together in a small bowl and set it aside.
  • Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
  • Drizzle it with the dressing and give it a gentle toss.
  • Serve immediately.

Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Quick & Easy     Backyard BBQ     Shrimp     Corn     Grill     Grill/Barbecue     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 9

6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

Steps:

  • Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
  • In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

SNAP PEA, FETA & CHERRY TOMATO SALAD



Snap Pea, Feta & Cherry Tomato Salad image

From the Clean Home Journal "Here's a summer-fresh salad that works well with any number of main dishes, like our Hawaiian BBQ Tuna Burger with Grilled Pineapple, Pecan-Crusted Chicken and Shrimp or one of our delicious quick-fix sandwiches. Serve this refreshing salad at room temperature or chilled. And don't hesitate to mix in leftover chicken or beef strips."

Provided by Trinitys Momma

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb snap peas, rinsed, stem ends trimmed (about 2 cups)
1 pint cherry tomatoes, rinsed and halved
salt and pepper
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon oregano leaves, fresh roughly chopped
1/2 cup feta cheese, crumbled (4 ounces)

Steps:

  • In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
  • Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc® Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
  • Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
  • *Substitute snow peas or string beans for snap peas, if desired.

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Low Fat     Backyard BBQ     Shrimp     Corn     Summer     Grill     Grill/Barbecue     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

about 12 bamboo skewers
4 ears fresh corn
1 large red bell pepper
1 pound jumbo shrimp (21 to 25)
4 scallions
1 tablespoon fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 pound baby romaine leaves or mesclun (mixed baby greens)

Steps:

  • Prepare grill and soak skewers in water 30 minutes.
  • Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
  • Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
  • Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
  • Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.

GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD



Grilled BBQ Shrimp with Citrus Corn Salad image

Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h15m

Yield 5

Number Of Ingredients 17

10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
¼ cup finely chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground black pepper, or more to taste
1 teaspoon sea salt, or more to taste
3 tablespoons barbeque sauce, or more as desired
1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
1 (16 ounce) package frozen corn
½ cup chopped fresh cilantro
1 cup thinly sliced celery
½ cup diced red bell pepper
¼ cup diced red onion
1 cup halved grape tomatoes
4 tablespoons lime juice, or more to taste
1 teaspoon apple cider vinegar, or more to taste
1 teaspoon sea salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Set grill to medium heat.
  • Clean and remove shell from shrimp (leaving tail on).
  • In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
  • Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
  • Place packet on grill and allow to cook 6 to 8 minutes.
  • Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
  • Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g

Tips:

  • For a smoky flavor, grill the corn and shrimp over medium-high heat. If you prefer a more delicate flavor, reduce the heat to medium-low.
  • If you don't have a grill, you can cook the corn and shrimp in a grill pan over medium-high heat.
  • Make sure to cook the shrimp until they are opaque and pink. Overcooked shrimp will be tough and chewy.
  • If you are using frozen shrimp, thaw them before cooking.
  • To save time, you can use precooked shrimp.
  • To make a vegetarian version of this salad, omit the shrimp and add more vegetables, such as grilled zucchini or bell peppers.
  • This salad is a great make-ahead meal. Simply grill the corn and shrimp ahead of time and store them in the refrigerator. When you're ready to serve, assemble the salad and toss with the dressing.

Conclusion:

Grilled Shrimp, Corn, and Snap Pea Salad with Feta is a delicious and easy-to-make summer salad. It's perfect for potlucks, picnics, or backyard barbecues. The grilled shrimp and corn add a smoky flavor, while the snap peas and feta add a refreshing crunch and tanginess. This salad is sure to be a hit with everyone who tries it.

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