Recipe: Grilled Shrimp, Corn & Romaine Salad with Green Avocado Dressing

Dinner Recipes, Salad Recipes, Seafood Recipes

By: Chris Freytag, CPT

No need to turn on the oven or stovetop for this recipe, the grill is the only cooking tool you’ll need. Although this recipe seems like it’s a lot of ingredients and parts, it’s really simple to make, especially if you make the dressing ahead of time! Grill your corn, lettuce and shrimp skewers, compile all together and drizzle with the super delicious green dressing. Believe us, you’ll be wanting this green sauce on everything.

Total Time: 35 minutes

Yield: 4 serving(s)


  • Grilled Corn
  • 4 ears corn
  • 1 tablespoon olive oil
  • Salt & Pepper
  • Grilled Romaine
  • 3 heads romaine lettuce, rinsed
  • 2 tablespoon olive oil
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon thyme
  • Salt & Pepper
  • Grilled Shrimp Skewers
  • 1 pound peeled, deveined tail-off cooked shrimp
  • 1 can artichoke hearts
  • 12 cherry tomatoes
  • Dressing
  • 1 avocado
  • 1 1/2 cups arugula
  • 3/4 cilantro
  • 2 tablespoons lime juice
  • 1 clove garlic
  • 1/2 cup water
  • Salt & Pepper
  • To serve
  • Parmesan Cheese


  1. Combine dressing ingredients in a blender until smooth and refrigerate until needed.
  2. Brush ears of corn with olive oil, salt and pepper and wrap individually in foil. Grill 20 minutes turning over every 5 minutes.
  3. While corn grills, mix together olive oil, apple cider vinegar, thyme and salt and pepper to taste. Brush over romaine heads on all sides. Set aside.
  4. Using 4 metal skewers, alternate shrimp, artichokes and cherry tomatoes on skewers.
  5. Place romaine and skewers on grill 5 minutes turning as needed.
  6. Serve deconstructed or toss together in a salad with fresh parmesan.

Nutrition Information Per Serving

Serving Size: 1 salad bowl

Calories: 412

Protein: 30 gram(s)

Fat: 21 gram(s)

Carbohydrates: 39 gram(s)

Fiber: 8 gram(s)

Sugar: 9 gram(s)

From the kitchen of:

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