Shrimp + Sweet Corn Salad
Shrimp and sweet corn come together in a super versatile Summer side dish.
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
Pre-cooked, frozen shrimp from the grocery store works great in this recipe. If you're using fresh/raw shrimp, boil the shrimp with the shells on for 2 minutes then shock in an ice bath to stop the cooking. Once cool enough to handle, peel and roughly chop.
Nutrition
Calories: 183kcalCarbohydrates: 15gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 122mgSodium: 673mgPotassium: 361mgFiber: 2gSugar: 5gVitamin A: 223IUVitamin C: 11mgCalcium: 56mgIron: 1mg
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