BBQ Shrimp Salad

Barbecued Shrimp Salad


Creamy Dressing

  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup sour cream
  • 2 tablespoons milk
  • 1/2 teaspoon blackened fish seasoning
  • 1/2 teaspoon garlic powder


  • 1/2 cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag)
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon blackened fish seasoning
  • 1 1/2 lb uncooked extra-large shrimp, thawed if frozen, peeled, deveined
  • 8 cups bite-size pieces mixed salad greens
  • 1 medium red or orange bell pepper, cut into strips
  • 1 medium avocado, pitted, peeled and sliced
  • 1/2 cup onion- and garlic-flavored croutons


  • Heat gas or charcoal grill. In small bowl, mix all dressing ingredients.
  • Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
  • In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat.
  • Place shrimp on grill over medium heat.
  • Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
  • On serving platter or 4 plates, arrange salad greens.
  • Top with bell pepper, avocado, corn and croutons.
  • Arrange shrimp on top. Serve with dressing.
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