Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, blackened corn and shrimp salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Blackened Corn and Shrimp Salad is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Blackened Corn and Shrimp Salad is something which I have loved my entire life. They’re nice and they look wonderful.

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 begin with this recipe, we have to 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 that.

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

Blackening is a style of cooking that is most often associated with Cajun cuisine. I included these blackened shrimp on a salad with Avacado and spring onions Served in corn tortillas with slaw. This is definatly going on the. This colorful, Mexican-inspired salad with black beans, corn, shrimp, and tomatoes is perfect on its own or served with chips or tortillas.

Instructions 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.

Reviews for: Photos of Black Bean, Corn, Tomato, and Shrimp Salad. Recipe Pairing Guides » Seafood Recipes » Shrimp » Black Bean, Corn, and Shrimp Salad. Heat a large nonstick skillet over medium-high heat. 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.

So that is going to wrap this up for this exceptional food blackened corn and shrimp salad recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!