Chef Britt fires the coals on the Kamado Joe Classic II to bring you one of her favorite summer staples: BBQ Shrimp Salad! This recipe is incredibly simple and lets the bounty of summer shine with grilled corn, honey BBQ shrimp, and all the veggies!
WHAT YOU'LL LOVE
- Skewering the shrimp on double-pronged skewers instead of single skewers keeps them from spinning in place while grilling, so both sides sear evenly
- Letting the rub sit on the shrimp and corn for 10-15 minutes before grilling gives the seasoning time to adhere, rather than mostly falling off on contact with the hot grate
- Whisking BBQ sauce into ranch dressing instead of using either alone builds a tangy, smoky dressing that plain ranch wouldn't have
- Making extra dressing but only adding it to taste keeps the salad from turning soggy, rather than dumping the whole batch in at once
BBQ Shrimp Salad
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
6 minutes
Calories
465
Savor summer's bounty with Chef Britt's recipe for BBQ Shrimp Salad! Fire up the Kamado Joe and delight your tastebuds with grilled corn, honey BBQ shrimp, and fresh garden veggies! Enjoy the fresh flavors of summer in one delicious dish!
Ingredients
- 1 lb Shrimp, peeled, deveined
- 4 cobs Corn, peeled
-
Extra Virgil Olive Oil, as needed
-
R Butts R Smokin Honey Chipotle Rub, as needed
- 2/3 cup your favorite Ranch Dressing
-
1/3 cup Plowboys Tarheel Tang, or other BBQ sauce of choice
- 1/2 cup Cherry Tomatoes, halved
- 1 Red Onion, diced
- 2 Avocados, diced
- 1 Lime, cut into quarters
- 4-6 radishes, sliced thin
- 1 small bunch of basil, chiffonade
- 1 head iceberg lettuce, sliced thin
Directions
- Prepare your Kamado Joe Classic II or other grill of choice for high heat, direct grilling.
- For the shrimp and corn:Peel and devein the shrimp, then skewer onto double-pronged skewers. For the corn, brush on some extra virgin olive oil to the exterior. (Olive oil may be used on the shrimp, if it's lacking its own natural surface moisture.)
- Generously season the corn and shrimp with R Butts R Smokin' Honey Chipotle Rub. Allow seasoning to set for 10-15 minutes before grilling over direct, high heat.
- Grill the corn and shrimp over direct heat, only a few minutes per side for the shrimp or until cooked through and opaque through the center. Corn just needs to be heated through, with some char marks present.
For the BBQ Ranch dressing:
Simply whisk together ranch dressing and BBQ sauce of your choice. Taste and adjust ratio as necessary. You can also add fresh cracked pepper or freshly-chopped chives for an added flavor boost.
To assemble:
- Prepare all of your vegetables: shred the iceberg lettuce, halve the cherry tomatoes, dice the red onion, dice the avocado, chiffonade the basil, slice the radishes, and quarter the lime into wedges.
- Remove kernels from the grilled corn by slicing along the length of the cob.
Assemble all the vegetables together, and add the dressing to taste. (This recipe makes extra dressing, so don't add all of it to the mix, or you'll be eating soggy salad.)
- Top with grilled shrimp and enjoy immediately.
Recipe Note
Recipe FAQ
Why use double-pronged skewers for the shrimp instead of single skewers?
Double prongs keep the shrimp from spinning in place as you flip the skewer, so both sides get even contact with the grill and sear properly.
Why let the rub sit on the corn and shrimp for 10-15 minutes before grilling?
That rest gives the R Butts R Smokin' seasoning time to adhere to the surface, rather than mostly sliding off the moment the corn and shrimp hit the hot grate.
Why whisk BBQ sauce into ranch dressing instead of serving one or the other on its own?
Combining them builds a tangy, smoky dressing with more depth than plain ranch alone would provide, while still keeping that familiar creamy base.
Why make extra dressing but only add some of it to the salad?
Holding back extra dressing and adding it to taste keeps the salad from getting soggy. Using the full batch all at once would oversaturate the lettuce and vegetables.
What internal temperature should the shrimp actually reach?
This recipe grills them until cooked through and opaque in the center, which lines up with the USDA minimum of 145°F for shrimp — no correction needed here.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron grill pan or broiler can char the corn and cook the shrimp; the rest of the salad assembles entirely off the grill.
Recipe Highlights
Double-pronged skewers: Prevents shrimp from spinning during grilling.
Rested rub: Helps seasoning adhere before hitting the heat.
BBQ-ranch dressing: Builds tangy depth beyond plain ranch.
To-taste dressing addition: Prevents a soggy salad.
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Nutrition
Nutrition
- Nutrition Serving Size
- 22.1 oz
- per serving
- Calories
- 465
- Carbs
- 51 grams
- Protein
- 33 grams
- Fat
- 17 grams
- Sodium
- 880 milligrams
