Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, blackened corn and shrimp salad. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Blackened Corn and Shrimp Salad is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Blackened Corn and Shrimp Salad is something that I’ve loved my entire life. They are nice and they look fantastic.
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 particular recipe, we must first prepare a few ingredients. 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
- Prepare 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Prepare 2 T vegetable oil
- Prepare 2 large slicing tomatoes, cut into bite-sized pieces
- Take 2 shallots, diced
- Make ready 1 jalapeño pepper, diced
- Make ready 1/4 c fresh basil leaves, diced
- Take 1/4 c mayonnaise, more to taste
- Get 6 oz Cojita cheese, crumbled, more for garnish
- Make ready Juice from 1 lime
- Get 1 T chili powder or to taste
- Take 1/2 T smoked paprika or to taste
- Take 3 green onions, diced
- Take 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.
Steps 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.
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