Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, blackened corn and shrimp salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Blackened Corn and Shrimp Salad is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Blackened Corn and Shrimp Salad is something which I’ve loved my whole life.
Baja shrimp and blackened corn salad. Put the salad leaves into the mixing bowl with the corn and add the radishes. Pour in the dressing and mix well.
To begin with this particular recipe, we must first prepare a few components. You can have blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Blackened Corn and Shrimp Salad:
- Make ready 2 ears sweet corn, cut off the cob
- Make ready 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Get 2 T vegetable oil
- Take 2 large slicing tomatoes, cut into bite-sized pieces
- Prepare 2 shallots, diced
- Get 1 jalapeño pepper, diced
- Take 1/4 c fresh basil leaves, diced
- Get 1/4 c mayonnaise, more to taste
- Make ready 6 oz Cojita cheese, crumbled, more for garnish
- Get Juice from 1 lime
- Get 1 T chili powder or to taste
- Make ready 1/2 T smoked paprika or to taste
- Prepare 3 green onions, diced
- Get to taste Salt
The salad gets a spicy kick thanks to. 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:
- In a large iron skillet, heat vegetable oil over high heat until shimmering.
- Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
- 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.
- 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.
- 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.
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. To assemble the salad, fill two bowls with mixed greens. Top with cooked shrimp, black beans, salsa, corn, and lime wedges, if desired. Serve immediately with a drizzle of sour cream, ranch, or my.
So that’s going to wrap it up with this exceptional food blackened corn and shrimp salad recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
