Posted by: Duke Raleigh Hospital | August 15, 2012

Seafood Lover’s Summer Delight; healthy & fresh grilled shrimp and corn salad

Offering a piquant blend of full flavors and freshness, this recipe is the perfect way to end a hot summer’s day!

Seasoned shrimp, ears of sweet corn and red onion join each other on the grill, before being combined with the refreshing ingredients of avocado and mixed greens. A white wine vinaigrette or Italian dressing are the perfect way to top off this recipe.  [Shopping Tip: You can pick up your shrimp at Duke Raleigh Hospital, delivered straight from the coast of North Carolina! The Walking Fish is a community supported fishery (CSF) that links fishermen on the coast of North Carolina to consumers in the Triangle.]

Now, on to the good stuff…

Nutrition Facts

Serving Size ½ of recipe
Calories 454
Total Fat 25 g
Saturated Fat 3.5 g
Sodium 922 mg
Total Carbohydrate 21 g
Dietary Fiber 6 g
Protein 38 g

Servings and Times

Servings 2

Ingredients and Preparation  



Large uncooked shrimp, peeled and deveined ¾ pound
Paprika 1 teaspoon
Cayenne pepper to taste
Red onion, cut into ½-inch pieces ½
Metal skewers, or wooden ones soaked in water for at least 20 minutes 4
Corn, husked 1 ear
Olive oil 1 teaspoon
Mixed greens 3 cups
Avocado, cut into ½-inch cubes ½
White wine vinaigrette or Italian dressing ¼ cup
Salt 1/8 teaspoon
Freshly ground pepper to taste


  1. Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
  2. Prepare grill. Grill onions and corn about 5 minutes, or until cooked through. Meanwhile, grill shrimp about 2-3 minutes per side until cooked through.
  3. Divide greens between two large plates. Remove shrimp and onions from skewers and arrange on greens. Cut corn kernels off the cob and sprinkle over salad. Top with avocado pieces, drizzle with vinaigrette, season with salt and pepper, and serve.

You can also enjoy this delicious recipe, without any guilt. Shrimp are an excellent source of vitamin B12, iron, and best of all; turns out they aren’t bad for your cholesterol!


  1. Great Recipe! Love the picture!

    • Thanks Jillian!

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