Sweet corn, tender zucchini, and large, juicy shrimp combine with flavors of the grill and a refreshing, light lemon vinaigrette for an all-in-one meal that is perfect for summertime! This summer salad is my new obsession!

WHAT’S NEW?

We returned a few days ago from 2 beautiful weeks spent adventuring around Alaska. We spent 6 days on the interior and a week cruising the coast. I took my laptop but only to do schoolwork. So un-cool!

While vacation and not cooking for 2 weeks was glorious, I returned to a fridge completely barren and a lack of interest in what to both make and eat. Truly, the only thing that sounded good to me…was this shrimp salad made with grilled zucchini and corn. The weather is toasty and this salad is simple, quick, healthy, and light making it perfect for these hot summer days when I’m easing back into reality. I hope you enjoy it as much as we have!

ROLL CALL FOR THIS RECIPE

Grill Masters: Shrimp and zucchini are two unforgiving ingredients when trying to chieve grilling perfection! That said, don’t let that scare you away from trying this simple recipe. Simply keep your eye on the grill!
Allergen-Friendly: This recipe is naturally gluten-free, dairy-free, and nut-free making it quite allergen-friendly!
Adaptable: Use seasonal veggies or your favorite fresh summer veggies – this recipe is highly adaptable!

KEY INGREDIENTS AND SUBSTITUTIONS

Olive Oil: Extra-virgin olive oil is an excellent choice for its antioxidants and monounsaturated fat content, in addition to its delicious, rich flavor, however avocado oil will work well, too.
Dijon: A whole grain or stone-ground mustard can be used here, as can honey mustard. You may also omit this ingredient entirely.
Lemon: Zest the lemon before juicing. A medium-to-large lemon should yield about 3-4 tablespoons of fresh lemon juice. Using a concentrate is just fine. A vinegar such as apple cider vinegar, red wine vinegar, or white wine vinegar can be used in place of the lemon juice.
Honey: Pure maple syrup or agave are great substitute here! A little bit of sweetness cuts the tart and bitter of the citrusy lemon.
Salt and Pepper: Salt helps cut the acid of the lemon and brings out the sweetness in the corn. Use more or less to your liking, along with a few grinds of black pepper. Salt substittute can be used in place of salt, if preferred.
Zucchini: Avoid zucchini that are too small or too large. The ideal size is 6-8 inches and no more than 2 inches in diameter. Summer squash and eggplant are great alternatives to zucchini.
Corn: You can sub in frozen corn (defrosted and drained) or canned corn (skipping the grilling), however fresh corn kernels cut from the corn cob are so, so good in this recipe!
Shrimp: I recommend large (16-20 count per pound), raw, tail-on shrimp for this recipe. Shrimp cook very quickly and you want them to hold up on an outdoor grill over medium heat.

VARIATIONS, STORAGE, and TIPS

Consider doubling or tripling the vinaigrette to use as a marinade or dressing throughout the week ahead.
You can add a pinch of crushed red pepper flakes to the vinaigrette for an additional “pop” of heat.
This salad can be served as a light main dish for 4 or as a side dish, providing roughtly 12 servings
Using leftover corn-on-the-cob that you quickly throw on the grill for a few grill marks is a great way to simplify this recipe!
Use tongs or a hot pad to hold the ears of corn upright over the cutting board as you cut the kernels from the grilled corn using a sharp knife
Store leftovers in an airtight container for up to 3 days. Serve chilled, at room temperature, or rewarmed

FAQ

I don’t have a grill basket! Can I still make this recipe?

Absolutely! Try either skewering your zucchini and shrimp on separate skewers as the ingredients have different cooking lengths, or place down a doubled-up piece of heavy duty tin foil rubbed with olive oil and cook on that surface so that food doesn’t fall through the grill grates. Note: use metal skewers or pre-soak wooden skewers in water for 20 minutes or so to avoid burning.

I only have cooked shrimp. What should I do?

Continue with the recipe, reducing the grilling time to 1-2 minute. You truly just want to warm the shrimp and give a bit of grill flavor versus cook.

I want to add some cheese to this salad. What cheese would you recommend?

Love this idea! I would recommend feta cheese or goat cheese, however blue cheese, gorgonzola, or cotija cheese would all work well.

What other ingredients can be used in this recipe?

The sky is the limit! Bell peppers, red onion, mushrooms, cherry tomatoes, and asparagus would all grill super well. A bit of fresh basil or a sprinkling of cheese or thinly sliced almonds or a handful of sunflower seeds would be a fun finish, too. You can also serve this summer salad over other fresh ingredients like chopped romaine lettuce, butter lettuce, or even peppery arugula.

NUTRITIONAL MERITS

Naturally gluten-free, dairy-free, and nut-free
Lower in carbohydrate yet high in fiber
Offers a great, satiating balance of carbohydrate, protein, and fat using all whole foods
Rich in unsaturated fat from heart-healthy olive oil

Grilled Shrimp Salad with Zucchini and Corn

Sweet corn, tender zucchini, and large, juicy shrimp combine with flavors of the grill and a refreshing, light lemon vinaigrette for an all-in-one meal that is perfect for summertime!

Ingredients

Lemon Vinaigrette:

1/3 cup olive oil
2 Tbsp Dijon
zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1 Tbsp honey
1/4 tsp salt
freshly ground black pepper, to taste

Salad:

3 zucchini, sliced into thick half-moons
4 ears corn, husks and silk removed
1 lb large, raw shrimp, peeled and deveined
2 Tbsp olive oil
1/2 tsp salt
freshly ground black pepper, to taste

Instructions

Combine the vinaigrette ingredients in a mason jar with a lid or a small bowl; cover and shake or whisk to combine.
Preheat a grill to medium heat, about 450 degrees F.
Bring a large pot of water to a boil. Place the raw corn in the pot and boil for 3 minutes; remove to a plate.
Place raw shrimp in a small bowl and drizzle with 2-3 tablespoons of the prepared vinaigrette; toss to coat.
Place zucchini in a bowl and drizzle with the olive oil and sprinkle with the salt and pepper (reserve bowl); toss to coat and transfer to a grill basket on the grill. Grill for 3-5 minutes, along with the par-cooked corn on higher grill grates, away from direct heat.
After about 5 minutes, add the shrimp to the grill basket and stir. Cook an additional 5 minutes, stirring once, cooking until shrimp are pink, gently charred, and cooked through. Rotate the corn to char on all sides.
Remove the grill basket and corn from the grill. Carefully cut the corn from the cob using a large butcher knife on a cutting board.
Transfer the corn, zucchini, and shrimp to the bowl previously used and toss with remaining vinaigrette. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 445Total Fat: 31.5gCholesterol: 143mgSodium: 903mgCarbohydrates: 33.8gFiber: 5gSugar: 12.3gProtein: 21.8g

Love shrimp? Huge fans over here!

Be well,