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Grilled Shrimp Salad with Honey Mustard Dressing

Salads & Soups, Summer Desserts

This Grilled Shrimp Salad with Honey Mustard Dressing is light and refreshing for the summer. It is filled with sweet corn, grilled pineapple, grape tomatoes, and tossed with a honey mustard dressing.

I have a goa this summer, which is to eat more salads and take more time out for myself. So far, I can’t say that I am on a roll with either of those goals. But, I am definitely trying my best to get things going and I think this Grilled Shrimp Salad with Honey Mustard Dressing is a great first attempt. I was inspired to make this salad from, believe it or not, sweet corn. Ears of sweet corn are about 10 cents a piece. Even if you’re not a big fan of sweet corn, how could you not find a good use for a wonderful inexpensive plant?

A few years ago, I had the extreme pleasure of being invited to a farm visit somewhere in Ohio. The farmers grew corn and showed us, bloggers, the process of growing corn, what corn is used for, and (of course) provided a delicious farmhouse lunch with a few ways to enjoy corn. That experience always has always stuck with me. Now, around this time of year, I am always thinking of ways to get some good use out of corn. Heck, I made a Sweet and Caramel Corn Ice Cream that uses actual sweet corn and it is pretty delicious if I must say so myself.

What is in this Grilled Shrimp Salad?

As you can tell by the photos this recipe is full of bright and delicious vegetables and fruit which includes pineapple, celery, cucumber, grape tomatoes, and sweet corn. To bring out the flavors in some of these vegetables and grains I used the grill. If you have not tried grilling your vegetables to add in dishes, you should try it immediately. For this salad, I grilled the sweet corn and it was amazing!

The star of the salad is the grilled shrimp, of course. I placed large shrimp and pineapple chunks on bamboo skewers and grilled those as well. DELICIOUS! All of the ingredients in this salad are delicious on its own. So you can imagine what it tastes like when everything comes together. Not only are the ingredients delicious on their own, but the Honey Mustard Dressing recipe is perfect. My husband and I could not get enough of this Grilled Shrimp Salad recipe! In fact, he had it every day that week for lunch.

This salad is very adaptable to however you want to make it. You don’t have to have the exact ingredients I had. You can add your own or omit the vegetables I chose to include in this salad. Perfect summer salad for those with the same I have!

 

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Grilled Shrimp Salad with Honey Mustard Dressing

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  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 40 mins
  • Yield: 2-4 1x
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Description

This Grilled Shrimp Salad with Honey Mustard Dressing is the salad of the summer. This salad is filled with delicious veggies, grilled shrimp, and sweet corn.

Ingredients

Scale
  • 5 oz. Spring Mix Salad
  • 1 cucumber, sliced
  • ½ pint grape tomatoes, halved
  • ¼ c. red onions, sliced
  • 2 small sweet corn ears
  • 10 oz. Raw large shrimp, peeled and deveined
  • 20 oz. can pineapple chunks
  • ¼ c. canola oil
  • ¼ c. honey
  • ¼ c. apple cider vinegar
  • ¼ c. Dijon Mustard
  • 1 ½ tsp. Salt

Instructions

  1. Soak bamboo skewers in water for 30 minutes.
  2. Season the shrimp on both sides with salt and pepper and toss in about 2 teaspoons of olive oil.
  3. Heat your grill according to manufacturer’s instructions.
  4. Spray with non-stick spray. Place the shrimp and one pineapple chunk on a skewer alternatively. Leave about 1 inch of the bamboo skewer exposed to remove from grill. Grill the shrimp on the grill for 2-4 minutes on both sides until the shrimp is pink. They may be slightly charred. You may have some extra skewers that you won’t need for the salad.
  5. Rub the sweet corn with softened butter. Season on both sides salt and pepper. Grill the corn on your grill on both sides for about 5 minutes until a nice char is reached on both sides. When cool to manage, slice the corn kernels off the cob.
  6. To assemble, place the spring salad mix, cucumber, tomatoes, sweet corn, and red onion in a large salad bowl. Add the corn and about 4 skewers of the cooked shrimp and pineapples. Toss the ingredients together and croutons, if desired.
  7. To make the dressing, pour the dijon mustard, oil, honey, vinegar, and salt into a mason jar and shake hard for about 1 minute. Pour the dressing on the side of the bowl and toss enough to coat and serve or place on the side.
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: salad

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Comments

  1. Susan says

    Oh my shut the front door this sounds soooo good! I have been so bored with our summer meals as I am. Not a kitchen girl and keep making the same thing over and over. This sounds refreshing and light and yummy to boot! Thanks so much for sharing!

    Reply