Step-by-Step Guide to Prepare Quick Blackened Corn and Shrimp Salad

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, blackened corn and shrimp salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Learn how to make Blackened Shrimp Salad with Jicama and Grilled Corn.

Blackened Corn and Shrimp Salad is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Blackened Corn and Shrimp Salad is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Blackened Corn and Shrimp Salad:

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

A healthy and flavorful summer meal! How to blacken shrimp, shrimp recipe, seafood recipe You can also order the Island Grill Stone from Amazon.com by clicking here for a round stone. To assemble the salad, cut the shrimp into bite-size pieces (if desired) and cut the kernels of corn off the cob. Toss in a bowl with romaine, cherry tomatoes, black beans, pickled jalapeños, and sliced scallion.

Steps 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.

To assemble the salad, cut the shrimp into bite-size pieces (if desired) and cut the kernels of corn off the cob. Toss in a bowl with romaine, cherry tomatoes, black beans, pickled jalapeños, and sliced scallion. 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.

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