Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, blackened corn and shrimp salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Learn how to make Blackened Shrimp Salad with Jicama and Grilled Corn. Top with shrimp and Crispy Tortilla Strips. I love making salads for dinner in the summer.
Blackened Corn and Shrimp Salad is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Blackened Corn and Shrimp Salad is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must 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:
- Get 2 ears sweet corn, cut off the cob
- Take 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Get 2 T vegetable oil
- Make ready 2 large slicing tomatoes, cut into bite-sized pieces
- Get 2 shallots, diced
- Make ready 1 jalapeño pepper, diced
- Prepare 1/4 c fresh basil leaves, diced
- Get 1/4 c mayonnaise, more to taste
- Get 6 oz Cojita cheese, crumbled, more for garnish
- Make ready Juice from 1 lime
- Make ready 1 T chili powder or to taste
- Take 1/2 T smoked paprika or to taste
- Prepare 3 green onions, diced
- Prepare to taste Salt
Blackened Shrimp with Pomegranate-Orange Salsa Recipe. 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.
Instructions 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.
Heat a grill pan over medium-high heat. 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. Healthy and flavorful Black Bean and Corn Salad!
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