Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, blackened corn and shrimp salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

Learn how to make Blackened Shrimp Salad with Jicama and Grilled Corn. Top with shrimp and Crispy Tortilla Strips. I love making salads for dinner in the summer.

To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
  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. Prepare 2 large slicing tomatoes, cut into bite-sized pieces
  5. Prepare 2 shallots, diced
  6. Prepare 1 jalapeño pepper, diced
  7. Get 1/4 c fresh basil leaves, diced
  8. Get 1/4 c mayonnaise, more to taste
  9. Make ready 6 oz Cojita cheese, crumbled, more for garnish
  10. Get Juice from 1 lime
  11. Make ready 1 T chili powder or to taste
  12. Make ready 1/2 T smoked paprika or to taste
  13. Prepare 3 green onions, diced
  14. Take 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.

Steps 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.

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. View top rated Blackened shrimp salad recipes with ratings and reviews.

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