Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, blackened corn and shrimp salad. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Blackened Corn and Shrimp Salad is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Blackened Corn and Shrimp Salad is something which I’ve loved my whole life. They are nice and they look fantastic.

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 get started 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 can achieve it.

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

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. Serve immediately with a drizzle of sour cream, ranch, or my.

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