Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, blackened corn and shrimp salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Blackened Corn and Shrimp Salad is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Blackened Corn and Shrimp Salad is something which I’ve loved my entire life.
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.
To begin with this recipe, we must prepare a few components. You can have blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Blackened Corn and Shrimp Salad:
- Make ready 2 ears sweet corn, cut off the cob
- Take 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Prepare 2 T vegetable oil
- Make ready 2 large slicing tomatoes, cut into bite-sized pieces
- Take 2 shallots, diced
- Prepare 1 jalapeño pepper, diced
- Take 1/4 c fresh basil leaves, diced
- Take 1/4 c mayonnaise, more to taste
- Prepare 6 oz Cojita cheese, crumbled, more for garnish
- Take Juice from 1 lime
- Get 1 T chili powder or to taste
- Prepare 1/2 T smoked paprika or to taste
- Take 3 green onions, diced
- Get to taste Salt
Grilled Blackened Shrimp Recipe - the ultimate grilling season food. Learn how to make the perfect grilled blackened shrimp at home. Served with grilled corn on the cob and grilled potatoes in foil. Use this grilled shrimp for tacos, salads or wraps.
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.
Blackened Shrimp Salad makes a great lunch or light dinner idea. This recipe comes together in minutes and will quickly become a favorite. But, for this blackened shrimp salad, I decided to keep things simple and let the blackened shrimp really shine. Cook the shrimp in a screaming hot skillet for just a minute on both sides (add a touch of oil to the skillet) and set the shrimp aside to cool. Recipe Pairing Guides » Seafood Recipes » Shrimp » Black Bean, Corn, and Shrimp Salad.
So that is going to wrap it up for this special food blackened corn and shrimp salad recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
