Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, blackened corn and shrimp salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

I love making salads for dinner in the summer. They are quick and easy and use up lots of summer produce. I loaded this salad up with tons of Mexican flavor: grilled corn, black beans, salsa and a couple squeezes of fresh lime juice.

Blackened Corn and Shrimp Salad is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Blackened Corn and Shrimp Salad is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Blackened Corn and Shrimp Salad:
  1. Take 2 ears sweet corn, cut off the cob
  2. Make ready 20-25 medium sized fresh or thawed shrimp, deveined and peeled
  3. Make ready 2 T vegetable oil
  4. Make ready 2 large slicing tomatoes, cut into bite-sized pieces
  5. Take 2 shallots, diced
  6. Make ready 1 jalapeño pepper, diced
  7. Get 1/4 c fresh basil leaves, diced
  8. Take 1/4 c mayonnaise, more to taste
  9. Take 6 oz Cojita cheese, crumbled, more for garnish
  10. Take Juice from 1 lime
  11. Make ready 1 T chili powder or to taste
  12. Take 1/2 T smoked paprika or to taste
  13. Make ready 3 green onions, diced
  14. Make ready to taste Salt

Pour in the dressing and mix well. Black Bean, Corn, and Shrimp Salad Recipe. Spicy Grilled Shrimp Kebabs with Avocado and Papaya Salad Recipe. Blackened Shrimp with Pomegranate-Orange Salsa Recipe.

Instructions to make Blackened Corn and Shrimp Salad:
  1. In a large iron skillet, heat vegetable oil over high heat until shimmering.
  2. Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
  3. Add shrimp. Continue to cook, stirring once every two minutes, until shrimp is cooked through, corn has blackened bits and is beginning to pop in the pan. You want a dry pan for the corn to blacken properly– if the shrimp or corn release too much water during cooking, you can drain it off with a strainer and return the corn and shrimp to the skillet to continue charring. I find this is usually only a problem with frozen shrimp.
  4. Put corn and shrimp in a large heatproof bowl, scraping the skillet as you go so you don't lose any of those delicious blackened bits. Add in the tomatoes, shallots, jalapeño, basil, mayonnaise, Cojita cheese, lime juice, chili powder and paprika. Taste and add salt, additional lime juice, chili powder, mayo or paprika as needed.
  5. Serve with a slotted spoon into four bowls or plates. Top with green onions, additional Cojita cheese and, if desired, a sprinkle of chili powder or paprika.

This colorful, Mexican-inspired salad with black beans, corn, shrimp, and tomatoes is perfect on its own or served with chips or tortillas. Reviews for: Photos of Black Bean, Corn, Tomato, and Shrimp Salad. How to blacken shrimp, shrimp recipe, seafood recipe You can also order the Island Grill Stone from Amazon.com by clicking here for a round stone. Heat a grill pan over medium-high heat. Add the corn and all of the shrimp and grill until the shrimp are cooked through and they both have nice grill marks on all sides.

So that’s going to wrap this up for this exceptional food blackened corn and shrimp salad recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!