Recipe: Yummy Blackened Corn and Shrimp Salad

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Blackened Corn and Shrimp Salad. 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.

Blackened Corn and Shrimp Salad I included these blackened shrimp on a salad with Avacado and spring onions Served in corn tortillas with slaw. Peel shrimp, leaving tails on; devein, if desired. This easy main-dish shrimp salad features sauteed shrimp combined with black beans, corn , and salsa, and flavored with cumin and cilantro. You can have Blackened Corn and Shrimp Salad using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Blackened Corn and Shrimp Salad

  1. It's 2 ears of sweet corn, cut off the cob.
  2. Prepare 20-25 of medium sized fresh or thawed shrimp, deveined and peeled.
  3. You need 2 T of vegetable oil.
  4. You need 2 of large slicing tomatoes, cut into bite-sized pieces.
  5. Prepare 2 of shallots, diced.
  6. It's 1 of jalapeño pepper, diced.
  7. It's 1/4 c of fresh basil leaves, diced.
  8. Prepare 1/4 c of mayonnaise, more to taste.
  9. Prepare 6 oz of Cojita cheese, crumbled, more for garnish.
  10. It's of Juice from 1 lime.
  11. You need 1 T of chili powder or to taste.
  12. Prepare 1/2 T of smoked paprika or to taste.
  13. You need 3 of green onions, diced.
  14. It's to taste of 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.

Blackened Corn and Shrimp Salad instructions

  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..

Make corn salad: in a medium bowl combine corn, pepper, and cilantro. Garnish with cilantro, squeeze with lime and serve. "This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. Heat a grill pan over medium-high heat. Blackened Shrimp Salad makes a great lunch or light dinner idea.