Grilled Gulf Shrimp with Sweet Corn Coulis


Tender, juicy sweet peas and yellow corn kernels make for a light and refreshing salad atop a silky, creamy corn coulis in this easy-to-double recipe by Meg Bickford of Commander's Palace in New Orleans. Tangy sour cream and buttermilk balance the natural sweetness of the vegetables and Gulf shrimp. Corn may be sweeter or starchier depending on the season—adjust to taste with up to a teaspoon of sugar, if desired.

Grilled Gulf Shrimp with Sweet Corn Coulis
Photo: Photog by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Total Time:
30 mins


  • .50 cup fresh sweet peas (about 2 ounces)

  • 3 (8-inch) ears yellow corn, shucked

  • ¼ cup sour cream

  • 2 tablespoons buttermilk

  • 2 teaspoons fresh lemon juice

  • 1 ¼ teaspoons kosher salt, divided

  • teaspoon ground white pepper

  • 12 peeled and deveined tail-on raw medium Gulf shrimp (about 10 ounces)

  • 1 tablespoon neutral oil (such as canola or grapeseed), divided

  • .50 teaspoon black pepper, divided

  • 4 jumbo asparagus spears (about 4 ounces), woody ends trimmed, spears peeled lengthwise into ribbons

  • 2 cups petite pea tendrils (about 1 ounce) or baby spinach leaves

  • 1 cup thinly shaved fennel bulb

  • 1 small radish, thinly sliced

  • .50 cup loosely packed fresh flat-leaf parsley leaves

  • 1 tablespoon pure cane vinegar or Champagne vinegar


  1. Bring a large pot of water to a boil over high. Fill a large bowl with ice water; set aside. Add sweet peas to boiling water; cook until tender and vibrant in color, about 1 minute. Transfer peas to ice water; let stand 2 minutes to stop the cooking process. Remove peas from ice water, and transfer to a plate lined with paper towels; pat dry.

  2. Preheat grill to low (250°F to 300°F). Wrap each ear of corn tightly in aluminum foil. Place wrapped corn on unoiled grates; grill, uncovered, turning occasionally, until corn is fragrant, about 10 minutes. Remove from grill. Increase grill heat to high (450°F to 500°F) to preheat for shrimp. Remove foil from corn, and discard. Cut corn from cobs; discard cobs. Reserve corn kernels from 1 cob (about 1 cup) for salad; place remaining corn kernels in a blender. Add sour cream and buttermilk to blender; process until smooth, about 1 minute. Stir in lemon juice, 1/2 teaspoon salt, and white pepper. Set aside coulis.

  3. Toss together shrimp, 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl to coat shrimp. Thread shrimp evenly onto 4 (10-inch) bamboo skewers, threading in a "C" shape and leaving about 1 inch between shrimp. Place shrimp skewers on unoiled grates; grill, uncovered, turning occasionally, until shrimp are cooked through, 4 to 5 minutes. Remove from grill; set aside.

  4. Toss together asparagus ribbons, pea tendrils, fennel, radish, parsley, sweet peas, and reserved corn kernels in a medium bowl. Add vinegar, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; gently toss to combine.

  5. Spoon 1/2 cup corn coulis in middle of each of 2 plates. Place salad, slightly off-center, on coulis; top evenly with shrimp skewers.


Find pure cane vinegar at

Make Ahead

Corn coulis can be made up to 1 day ahead and stored in an airtight container in refrigerator.


Rich, full-bodied California Chardonnay: 2018 Talbott Kali Hart.

Related Articles