Fresh Corn Salad With Spicy Shrimp and Tomatoes

“This stunning salad is so summer. Made with fresh tomatoes, corn and bell pepper. love the bright colors. My grandmother always said that you should try to always make sure your table is multi-colored - never put out a meal that is monochromatic! It's dressed with a zesty mixture of lime juice, vinegar, olive oil and chile pepper. Bring this salad to your next outdoor get-together. It can stand up to the heat and is totally delectable!”
READY IN:
30mins
SERVES:
6
YIELD:
1 salad
UNITS:
Metric

Ingredients Nutrition

Directions

  1. -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
  2. In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
  3. To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
  4. Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
  5. You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!

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