SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
SHRIMP CORN SALAD RECIPE
This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.
Provided by Aysegul Sanford
Categories Salad
Time 1h10m
Number Of Ingredients 24
Steps:
- Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
- Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
- Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
- Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
- Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
- Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
- Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
- Brush each ear with oil on all sides and sprinkle them with salt.
- Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
- Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
- Mix all ingredients together in a small bowl and set it aside.
- Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
- Drizzle it with the dressing and give it a gentle toss.
- Serve immediately.
Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving
GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING
Steps:
- Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
- Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
- Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.
PESTO CORN SALAD WITH SHRIMP
Steps:
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
GRILLED SHRIMP SALAD WITH CORN AND AVOCADO
Provided by Katie O'Kennedy
Categories Salad Fruit Leafy Green Herb Shellfish Vegetable Seafood Shrimp Avocado Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- For dressing:
- Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
- For salad:
- Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
- Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
- Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
- Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
- *Available at some supermarkets, Italian markets, and specialty foods stores.
- **Available at some supermarkets and specialty foods stores or online from tienda.com.
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
More about "corn and shrimp salad recipes"
NORDIC SHRIMP AND CORN SALAD | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (39)Calories 300 per servingCategory Appetizers
- In another bowl, combine the corn, celery, bell pepper and green onion. Add the lemon juice, oil and basil. Toss well. Season with salt and pepper.
CILANTRO LIME SHRIMP CORN SALAD - WILL COOK FOR SMILES
From willcookforsmiles.com
4.5/5 (10)Total Time 35 minsCategory Side DishCalories 208 per serving
- Fill a medium pot with water about 1/2 way and start heating over medium-high heat. (Pot should be big enough to fit all the corn cob halves.)
- Once the water starts to simmer, add about a tablespoon of salt and 2 tablespoons of cilantro. Cut 3 limes in half and squeeze out the juice into the pot. Place the squeezed lime halves into the pot as well. Mix.
GRILLED SHRIMP, AVOCADO, & CORN SALAD RECIPE | HOT …
From hotpankitchen.com
GRILLED CORN AND SHRIMP SALAD RECIPE - THRIFTY JINXY
From thriftyjinxy.com
GRILLED CORN AND SHRIMP SALAD RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
GRILLED CORN AND SHRIMP SOUTHWEST SALAD RECIPE
From today.com
CORN SALAD RECIPE | PRIMAVERA KITCHEN
From primaverakitchen.com
GRILLED SHRIMP AND CORN SALAD - MAD ABOUT FOOD
From madaboutfood.co
EASY HEALTHY RECIPES + WELLNESS + DAILY HABITS ON INSTAGRAM: …
From instagram.com
BLACK BEAN, CORN AND SHRIMP SALAD RECIPE | MYRECIPES
From myrecipes.com
HONEY LEMON SHRIMP SALAD (WITH LETTUCE) - AVERIE COOKS
From averiecooks.com
SMART SHRIMP AND CHARRED CORN SALAD RECIPE
From hellofresh.ca
GRILLED SHRIMP SALAD WITH CORN AND AVOCADO RECIPE
From bonappetit.com
SHRIMP AND CORN SALAD | EMERILS.COM
From emerils.com
COLD SEAFOOD SALAD RECIPE (WITH SHRIMP AND CRAB)
From theseoldcookbooks.com
10 REFRESHING MEAL SALADS - MSN
From msn.com
AVOCADO CORN SALAD WITH GRILLED SHRIMP - HEALTHY …
From healthyfitnessmeals.com
GRILLED CORN AND SHRIMP SALAD - HONEST COOKING
From honestcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #seafood #heirloom-historical #holiday-event #summer #shrimp #seasonal #shellfish
You'll also love