Citrus and Herb Marinated Shrimp Skewers with Grilled Corn Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Bright and zesty shrimp marinated in citrus and fresh herbs, grilled on skewers and served alongside a smoky grilled corn salad, perfect for summer evenings. This Mediterranean-inspired summer cookout recipe, ready in about 40 minutes, pairs large shrimp, lemon juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and deveined large shrimp
• 2 tbsp, freshly squeezed lemon juice
• 2 tbsp, freshly squeezed orange juice
• 3 tbsp, divided olive oil
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh parsley
• 2, minced garlic cloves
• 1/4 tsp red chili flakes
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 ears, husked fresh corn on the cob
• 1 medium, diced red bell pepper
• 2, thinly sliced scallions
• 1 tbsp, freshly squeezed lime juice

Instructions

1. Step 1: In a bowl, whisk together 2 tbsp lemon juice, 2 tbsp orange juice, 2 tbsp olive oil, 2 minced garlic cloves, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1/4 tsp red chili flakes, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
2. Step 2: Add 1 lb peeled and deveined large shrimp to the marinade, toss to coat, and refrigerate for 20-30 minutes.
3. Step 3: Preheat grill to medium-high heat (about 425°F). Lightly brush 3 ears husked fresh corn with 1 tbsp olive oil.
4. Step 4: Grill corn for 10-12 minutes, turning occasionally, until kernels are lightly charred and tender. Remove from grill and let cool slightly.
5. Step 5: Thread marinated shrimp onto skewers, discarding leftover marinade.
6. Step 6: Grill shrimp skewers for 2-3 minutes per side until pink and opaque, then remove from grill.
7. Step 7: Cut grilled corn kernels off the cob and place in a bowl. Add 1 medium diced red bell pepper, 2 thinly sliced scallions, and 1 tbsp freshly squeezed lime juice. Toss to combine.
8. Step 8: Serve shrimp skewers alongside the grilled corn salad for a bright and smoky summer meal.