Go Back
–+ servings
bbq shrimp salad with dressing.

Barbecue Shrimp Salad with Grilled Corn and Vidalia Onions

Sara
This barbecue shrimp salad is a fresh way to use those lovely southern summer ingredients: shrimp, corn, cucumbers, and those infamous Vidalia onions.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Course entree
Cuisine American
Servings 4 servings
Calories 380 kcal

Ingredients
  

  • ½ cup barbecue sauce
  • ¼ cup olive oil
  • ⅓ cup red wine vinegar
  • ½ teaspoon cumin
  • 1 ½ pounds shrimp peeled and deveined
  • 4 ears corn shucked
  • 1 ½ Vidalia onions cut in 1-inch pieces
  • 1 cucumber thinly sliced
  • Spring mix lettuce or whichever you prefer

Instructions
 

  • Combine first 4 ingredients well to create marinade/dressing.
  • Coat shirmp and onions (separately!) with sauce and let chill 1 hour.
  • Spray corn with cooking oil and grill over MH heat 20 minutes, or until well charred.
  • Skewer onions and grill 10 minutes.
  • Skewer shrimp and grill until done (about 5 minutes), flipping once.
  • Cut corn from cob. Toss corn with all ingredients and top with dressing.

Notes

You can also wrap the salad up in tortillas for a delicious and hearty wrap!

Nutrition

Serving: 1saladCalories: 380kcalCarbohydrates: 26gProtein: 36gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 274mgSodium: 584mgPotassium: 797mgFiber: 2gSugar: 19gVitamin A: 160IUVitamin C: 9mgCalcium: 160mgIron: 2mg
Keyword barbecue shrimp salad
Tried this recipe?Let us know how it was!