Get ready to transport your taste buds to the vibrant streets of Argentina with this mouthwatering Chimichurri Grilled Shrimp Corn Salad! Imagine succulent, perfectly grilled shrimp dancing with charred sweet corn, all embraced by a zesty, herb-packed chimichurri sauce that will make your palate sing. This isn't just a salad – it's a culinary adventure that combines smoky, tangy, and fresh flavors in one irresistible dish that's sure to become your new summer obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups corn kernels
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup chopped parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing the chimichurri sauce. In a medium bowl, combine the olive oil, red wine vinegar, chopped parsley, minced garlic, salt, and pepper. Whisk the ingredients together until well combined. Set aside about half of the chimichurri sauce for drizzling over the finished salad.
- In a large bowl, toss the shrimp with the remaining chimichurri sauce, ensuring that the shrimp are well coated. Allow the shrimp to marinate for about 10 minutes while you prepare the corn and other ingredients.
- Preheat your grill or grill pan over medium-high heat. If using a grill, make sure to oil the grates to prevent sticking.
- Once the grill is hot, add the marinated shrimp in a single layer. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the grill and set aside.
- While the shrimp is grilling, prepare the corn. If using fresh corn, you can grill the corn on the cob for about 10 minutes, turning occasionally until charred. If using frozen corn, you can sauté it in a pan over medium heat for about 5-7 minutes until heated through and slightly caramelized.
- In a large serving bowl, combine the grilled shrimp and corn kernels. Drizzle with the reserved chimichurri sauce and toss gently to combine.
- Serve the chimichurri grilled shrimp corn salad warm or at room temperature. Enjoy your delicious Argentinian-inspired dish!
Tips
- Marinate Magic: Let your shrimp sit in the chimichurri sauce for at least 10 minutes to maximize flavor absorption.
- Grill Like a Pro: Ensure your grill or grill pan is preheated and lightly oiled to prevent sticking and achieve beautiful grill marks.
- Corn Cooking Hack: If fresh corn isn't available, frozen corn works perfectly – just make sure to caramelize it slightly for extra depth of flavor.
- Sauce Separation: Reserve half the chimichurri sauce before marinating to use as a fresh drizzle, keeping the flavors bright and vibrant.
- Serving Suggestion: This dish is versatile – serve warm for a hot meal or at room temperature for a refreshing summer salad.
- Freshness is Key: Use fresh parsley and garlic for the most authentic and explosive chimichurri flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 22g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
