Grilled Garlic-Herb Shrimp Skewers with Charred Corn & Tomato Salad
Juicy shrimp skewers brushed with garlic, lemon and parsley oil, grilled in minutes and served over a sweet charred corn, tomato and feta salad.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Large shrimp, peeled and deveined
- 1 1/2 tbsp Extra-virgin olive oil, divided
- 3 cloves Garlic, grated
- 1 Lemon
- 3 tbsp Fresh parsley, chopped
- 4 Ears of corn, husked
- 1 cup Cherry tomatoes, halved
- 1/4 Red onion, finely chopped
- 2 oz Feta, crumbled
Directions
- Toss the shrimp with 1 tbsp oil, the garlic, lemon zest, half the parsley, salt and pepper and thread onto skewers.
- Grill the corn over medium-high heat for 10 minutes, turning, until charred. Grill the shrimp 2 to 3 minutes per side until pink and curled.
- Cut the corn off the cobs and toss with the tomatoes, onion, feta, remaining oil, lemon juice and parsley.
- Serve the shrimp over the salad.
Calorie breakdown
Shrimp 120 · corn 70 · olive oil 45 · feta 38 · tomatoes 15 · onion 5 · garlic + lemon + parsley 3
💡 Lighter tip: Thread the shrimp on two parallel skewers so they don't spin when you flip them.
Helpful for this recipe
Stainless steel skewersShop on Amazon →Cast iron grill panShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →