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Chef Megan Mitchell

Online Cookbook

Grilled Shrimp, Corn and Snap Pea Salad with Feta

  • Serves: 6
  • Complexity: medium
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Grilled Shrimp, Corn and Snap Pea Salad with Feta


  • 4 ears sweet corn
  • 1.5 pounds 26/30 count shrimp, peeled and deveined with the tails off
  • 1 large lemon
  • Grapeseed oil, for drizzling
  • Salt and pepper, to taste
  • 4-5 medium radishes, sliced into 1/4-inch thick half-moons
  • 3 large green onions, thinly sliced
  • 8 ounces sugar snap peas, cut into 1/2 pieces on the bias
  • 3 tbsp. finely chopped mint, plus whole leaves for garnish
  • Extra virgin olive oil, for drizzling
  • 3-ounce feta block, crumbled into medium chunks


  1. Preheat your grill on medium high heat to about 375F. If using a grill pan preheat over medium. Clean the grates.

  2. Place the corn on the grill and cook for 8-10 minutes, flipping occasionally, until you see grill marks and the corn turns bright yellow. Remove and let cool slightly.

  3. Place the shrimp in a medium bowl along with the zest from the lemon, a drizzle of oil and a sprinkle of salt and pepper. Toss together. While the corn is cooling, grill the shrimp 1-2 minutes per side or until you see grill marks and the shrimp goes from translucent to pink.

  4. Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl. Add in the thinly sliced radish, almost all of the green onions (save a few for garnish), snap peas, mint, the juice from the zested lemon, a drizzle of EVOO and a sprinkle of salt and pepper.

    Toss together and taste for seasoning. Lastly stir in the feta and shrimp, tossing to combine.

  5. Serve in a large shallow dish and sprinkle with a few thinly sliced green onions and whole mint leaves. Serve room temperature or slightly chilled.

    Recipe Courtesy of Megan Mitchell

    As Seen on Food Network Kitchen

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