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Grilled Shrimp and Summer Vegetables with Buttermilk Dressing

Photo: Hector Sanchez; Styling: Ginny Branch
Total time 32 mins
Yield

Serves 4 (serving size: 4 shrimp, 5 okra pods, 3 tomato slices, 2 corn pieces, and about 2 tablespoons dressing)

A little over 30 minutes is all it takes to throw together a weeknight meal that screams summer. Homemade buttermilk dressing makes a cool accompaniment.

Ingredients

  • 3 tablespoons buttermilk
  • 2 tablespoons canola mayonnaise
  • 7 teaspoons extra-virgin olive oil, divided
  • 3 tablespoons minced fresh chives, divided
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon cider vinegar
  • 1 teaspoon freshly ground black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon honey
  • 16 large shrimp, peeled and deveined (about 1 pound)
  • 20 large okra pods
  • 2 ears corn, shucked
  • Cooking spray
  • 12 slices medium heirloom tomato

Nutrition Information

  • calories 262
  • fat 12.7 g
  • satfat 3 g
  • monofat 7.5 g
  • polyfat 2.1 g
  • protein 19 g
  • carbohydrate 20 g
  • fiber 4 g
  • cholesterol 144 mg
  • iron 1 mg
  • sodium 609 mg
  • calcium 135 mg

How to Make It

  1. Preheat grill to high heat.

  2. Combine buttermilk, mayonnaise, 2 tablespoons oil, 2 tablespoons chives, dill, vinegar, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a bowl, stirring with a whisk.

  3. Combine remaining 1 teaspoon oil, honey, and shrimp in a small bowl; toss to coat. Thread shrimp onto 4 (6-inch) skewers. Thread okra pods onto 4 (6-inch) skewers. Lightly coat shrimp, okra, and corn with cooking spray. Place shrimp, okra, and corn on grill rack coated with cooking spray. Grill corn 14 minutes, turning occasionally. Grill okra 4 minutes on each side. Grill shrimp 3 minutes on each side or until done. Cut corn crosswise into 8 pieces.

  4. Place tomatoes on a large platter; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange shrimp, okra, and corn over tomatoes. Drizzle with dressing; sprinkle with remaining chives, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov