See more
Photo: Jennifer Davick; Stylist: Linda Hirst

BBQ Shrimp, Corn, and Zucchini Salad

Dinner's a breeze when BBQ Shrimp, Corn, and Zucchini Salad can be table-ready in 20 minutes. This grilled salad of fresh, seasonal veggies with juicy shrimp provides a meal that more than satisfies.

Coastal Living JULY 2013

  • Yield: Makes 4 servings


  • 1/2 cup prepared spicy barbecue sauce
  • 1/4 cup olive oil
  • 1/3 cup cider vinegar
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds peeled and deveined large raw shrimp with tails
  • 4 ears corn, shucked
  • 2 zucchini, halved
  • 2 poblano peppers, halved and seeded
  • Salt to taste
  • Freshly ground black pepper to taste
  • Bibb lettuce


1. Preheat grill to medium-high heat (350° to 400°). Combine first 4 ingredients in a large bowl; reserve 1/2 cup dressing. Toss shrimp in remaining dressing; set aside.

2. Grill corn, zucchini, and poblano peppers on a greased grill grate, turning occasionally, 8 minutes. Grill shrimp 2 to 3 minutes on each side or until done.

3. Cut corn kernels into a large bowl. Chop zucchini and poblano peppers, and add to bowl. Stir in shrimp. Toss with reserved dressing. Season with salt and pepper to taste; serve over lettuce.


Go to Full Version of

BBQ Shrimp, Corn, and Zucchini Salad Recipe