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.
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.
SHRIMP AND CORN SALAD
From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.
Provided by Sayster
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
- In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
- It's good cold or at room temperature.
Nutrition Facts : Calories 174.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 110.5, Sodium 297.6, Carbohydrate 15.1, Fiber 2.1, Sugar 3.5, Protein 15.9
CORN AND SHRIMP SALAD
"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g
LOUISIANA SHRIMP AND CORN SALAD
This is an adaption of an Emeril Lagasse recipe and a perfect side or main dish salad on a warm day. Use fresh corn when it is available, otherwise substitute frozen corn. Easy, unusual and delicious - what's not to love? Cooking time includes 2 hours to chill salad.
Provided by Simply Sue
Categories Potluck
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
- Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
- Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
- In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
- In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.
Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 1.7, Cholesterol 86, Sodium 1259.5, Carbohydrate 10.1, Fiber 1.9, Sugar 2.8, Protein 11
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- In a skillet, warm 2 tablespoons olive oil over medium-high heat; reduce heat to medium and add corn and red onion. Cook, stirring, until tender, 7–10 minutes.
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