Pesto Shrimp and Corn Salad
Fresh off the grill, these pesto-marinated shrimp add a burst of savory, herbaceous flavor to a vibrant summer salad of sweet corn, juicy tomatoes, and creamy avocado tossed in the pesto marinade. This dish is bright, fresh, and perfect for warm-weather dining.
Pesto Shrimp and Corn Salad Ingredients
- Shrimp – fresh medium to large shrimp, peeled and deveined, are the perfect protein for this summer dish
- Corn – fresh sweet corn adds a wonderful burst of natural sweetness and juicy crunch to the salad.
- Cherry Tomatoes – the juicy, tangy brightness of the tomatoes balances the richness of the pesto and avocado.
- Avocado – adds a creamy, buttery texture that ties all the ingredients together, making each bite feel delicious and satisfying.
- Pesto – the fresh basil, Parmesan, extra virgin olive oil, salt, and pepper come together to create a bright, vibrant, and flavorful marinade that brings the whole dish to life.
Pesto Shrimp and Corn Salad
Ingredients
- 4 ears sweet corn
- ½ cup fresh basil leaves
- ⅛ cup parmesan cheese
- ¼ cup extra virgin olive oil
- ½ tsp salt
- 1½ cups cherry tomatoes halved
- ¼ tsp black pepper
- 1 large avocado chopped
- 1 lb uncooked shrimp (31-40 per lb) peeled and deveined
Instructions
- In a pot of boiling water, add the corn and cook until tender (about 5 minutes). Drain and cool slightly.
- In a food processor, pulse the basil leaves, Parmesan cheese, olive oil, and ¼ tsp of the salt until the mixture is well-blended. Set aside.
- Cut the corn off the cob and place it in a large bowl. Stir in tomatoes, remaining salt, and pepper. Add chopped avocado and 2 tbsp of the pesto. Toss gently to combine.
- Thread the shrimp onto skewers and brush with the remaining pesto. Grill over medium heat until the shrimp turns pink. (2-4 minutes per side) Remove shrimp from skewers and add to salad mix.