If you’re looking for the perfect Summer side dish, look no further than the HIH Sweet Corn + Shrimp Salad! The sweetness of the corn and shrimp gets a kick and great crunch from zesty red onion and spicy jalapeno. This recipe is not only delicious, it’s super versatile! Whether you’re looking to serve as a stand alone side dish or an appetizer with tortilla chips for dipping this recipe checks the boxes! Serve it warm or serve it cold, you really can’t go wrong!
I love this shrimp salad served chilled with a side of thick cut tortilla chips. I also love that I can whip up a batch and serve it warm as a side dish or a pescatarian taco filling. Shrimp tostadas seem to be all over restaurant menus right now. While I haven’t yet, you can bet shrimp salad tostadas will be on a menu before Summer’s end. If you enjoy shrimp and corn, you can find a way or two to enjoy this refreshing recipe!
I’ll be honest, I wrote this whole recipe and blog post not even realizing how perfectly this recipe fits into the ‘Honey, I’m Healthier” category! If anyone tells you that healthy food is bland, make this recipe and show them the light! Just one serving packs 17 grams of lean protein in less than 200 calories. This recipe is light on calories, but definitely not light on taste! If you’re trying to eat healthier, this is a great side dish to bring to a summer potluck. You won’t even be tempted by the potato salad with this as an option. Don’t forget it will need to be kept at a safe temperature. This chiller bowl from Walmart will get the job done!
Fresh Shrimp vs. Frozen Shrimp
If you can get super fresh shrimp, that’s always the way to go. And, by super fresh, I mean came off a boat within 48 hours of your purchase fresh. If you can’t get shrimp that fresh, frozen shrimp from the grocery store is perfect for a recipe like this sweet corn + shrimp salad.
If you go with the pre-cooked and peeled frozen shrimp, this recipe comes together in a few chops and a blink of an eye. Just thaw, chop, toss with the other ingredients and enjoy. While pre-cooked frozen shrimp provides the ultimate convenience, the next best thing after super fresh shrimp would be frozen, raw, shell-on shrimp. Whether it’s fresh or raw frozen, the extra time it takes to cook the shrimp in their shells is worth it!
Keys to Success
- Thaw that shrimp! If you’re using frozen shrimp, you’ll want to make sure it’s completely thawed before cooking or adding to the other ingredients. The best way to thaw frozen shrimp is in a sealed bag submerged in cold water. Depending on how much shrimp you’re thawing, you’ll be ready to go in about 30 minutes.
- Add the red onions and jalapenos to the corn while it’s still hot. While we’re not looking to cook these two ingredients, the heat from the corn will help mellow out some of their flavors and allow everyone to play nicely together.
- Know your audience! This recipe has a lot of flexibility in how spicy you want it make it. It can be super spicy or a tiny bit spicy depending on how you prepare the jalapeno and how much cayenne you choose to use. If you’ve got fans of spicy food, don’t be afraid to leave some of the ribs and seeds in the jalapeno or add the extra 1/4 teaspoon of cayenne to the dressing. If you don’t, stick the the recipe as written. For a super mild version, replace the jalapeno with red bell pepper.
- Prep your ingredients before starting to cook. If you take the time to get all the chopping done at once, this recipe comes together in a flash! If you want to avoid the fine dice by hand, a few pulses in a food processor will do the trick. Don’t forget to wash your hands after handling the jalapeno!
Shrimp + Sweet Corn Salad
Equipment
- 1 large skillet
- 1 Large mixing bowl
- 1 chef's knife
- Measuring cups and spoons
- 1 Wooden spoon
- 1 Whisk
Ingredients
- 1 lbs large cooked shrimp, roughly chopped
- 2 cups sweet corn kernals, fresh or frozen
- ¾ cup red onion, finely diced approx 1 medium sized red onion
- 2 jalapeno peppers, finely diced, remove ribs and seeds for less heat
- 1 tablespoon olive oil
- ½ teaspoon salt
Honey Lime Dressing
- 1 teaspoon salt
- 1½ tablespoon olive oil
- 2 teaspoons honey
- ¼ teaspoon cayenne pepper, ½ teaspoon if you like it spicy
- 2 tablespoons lime juice
Instructions
- In a medium sized mixing bowl, combine the honey lime dressing ingredients and whisk together. Add the red onion and jalapeno to the dressing and lightly toss to coat.
- Heat a large skillet over medium high heat. Add 2 teaspoons of the olive oil to the pan. Add the corn along with ½ teaspoon of salt. Cook the corn until the outsides start to caramelize. Stir frequently to prevent burning.
- Add the hot corn to the mixing bowl with the red onion, jalapeno, and honey lime dressing, toss to combine. Stir in the shrimp. Serve warm or chill for 1-2 hours.
Notes
Nutrition
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