grilled lemon shrimp with corn, peach salad

Corn. Peaches. Shrimp. Nothing says “summer” like this lemon shrimp with corn, peach salad! It’s easy to make with little clean-up (throw everything on the grill)!

Local peaches and corn are now fresh from the farmer’s market so I’m taking full advantage. One of my favorite parts of the summer is the fresh fruits and veggies. It makes healthy eating so easy – simply gather a bunch of produce and throw it on the grill. Add a protein and call it a day!

This salad is bursting with fresh flavor. Enjoy garlic and butter shrimp with a squeeze of grilled lemon. This is topped on a bed of corn and peach salad with a red wine vinaigrette.

what to make with lemon shrimp

This corn, peach salad pairs wonderfully with the lemon, garlic, buttery shrimp. I typically make the salad and the shrimp at the same time however the corn, peach salad could be made ahead of time.

Another option is to serve everything on a bed of mixed greens or baby spinach.

how to grill the lemons, shrimp, corn and peaches

I’m a big fan of throwing as much on the grill as possible because it adds a nice flavor dimension. In this recipe, the shrimp, corn, lemon, and peaches are all thrown on the grill for a short period of time.

Prepare your red onion, tomatoes, and basil. Husk your corn and slice your lemons and peaches in half. Remove the pit from the peaches. Bring the grill to medium heat. Lightly add olive oil to the corn, peaches, and lemons (non-skin side). Season the corn with salt and pepper. Prep the shrimp by placing it on skewers or in a grill pan and baste them with butter and minced garlic.

Place the veggies, corn and shrimp on the grill. Turn the shrimp and corn occasionally. Pull the shrimp off once it turns pink (a couple of minutes. Cook the corn and fruit for 7-8 minutes until corn is cooked and fruit has a nice char.

Squeeze half of one lemon over the shrimp and season with salt. Put aside until you make the corn salad.

how to make corn, peach salad

Add your prepped tomatoes and red onion to a medium bowl. Slice the corn off of the cob on to a sheet tray or bowl (easier to keep it contained). Add the corn to the salad. Remove the skin from the peaches (it should pull off easily after being cooked). Slice and add to salad. Add olive oil, vinegar, lemon juice from 1 lemon, dijon mustard, and salt to the salad. Stir. Taste and add more salt if necessary. Add chopped basil and parmesan right before serving.

what kind of shrimp should I use?

You can use cooked or uncooked shrimp for this recipe. Just remember, if you use cooked, keep it on the grill for only a minute or 2 or else you’ll overcook it. If you use raw shrimp, grill it until it turns pink.

Enjoy!

other healthy dinners you’ll love:

• easy chicken bruschetta
• avocado salad with charred veggies over grilled chicken
• taco salad with lime ranch dressing
• instant pot carnitas with pineapple corn salsa
• loaded burger bowls with special dressing

used to make grilled lemon shrimp

Barbecue grilling reusable stainless skewers

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Stainless steel mixing bowls

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grilled lemon shrimp with corn, peach salad

5 from 2 votes

Recipe by Karen Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

472

kcal

This salad is bursting with fresh flavor. Enjoy garlic and butter shrimp with a squeeze of grilled lemon. This is topped on a bed of corn and peach salad with a red wine vinaigrette.

Ingredients

• 1 lb. shrimp, peeled and deveined

• 2 cloves garlic, finely diced

• 2 tbsp. butter or ghee, melted

• 4 ears corn, husks removed

• 3 peaches, sliced in 1/2 and pitted (skin can stay on)

• 3 lemons, halved

• 1/2 cup red onion, finely chopped

• 1 pint cherry or grape tomatoes, halved

• 3 tbsp. extra-virgin olive oil

• 2 tbsp. red wine vinegar

• 1/2 tsp. dijon mustard

• 1/2 cup fresh basil, chopped

• 1/2-1 tsp. sea or kosher salt

Directions

• Heat grill to medium heat. Brush corn and the open side of lemons and peaches with olive oil.
• Add shrimp to skewers or in a grill pan and brush with melted butter and garlic.
• Place the corn, lemons, peaches, and shrimp on the grill. Cook for 7-10 minutes (until shrimp is pink), turning occasionally. Remove everything from grill. You may have to take shrimp off first and leave the rest on for a couple of minutes.
• Squeeze 1/2 of the grilled lemon over shrimp and put aside.
• Cut kernels off of the corn by carefully standing it on one end, and cut off kernels, lengthwise with a chef’s knife, into a bowl or sheet tray.
• Remove skin from peaches (should pull off easily after being grilled). Slice into bite-size pieces.
• Add corn, peaches, red onion, and tomato to a bowl. Add in olive oil, vinegar, dijon mustard, salt, and pepper. Squeeze juice from 1 of the lemons into the bowl. Add more salt if necessary.
• Mix in basil just before serving. Cut the last 1/2 of lemon into wedges.
• Serve corn and peach salad topped with shrimp and lemon wedges. Add shaved parmesan cheese and more fresh basil if desired.

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