Fresh Corn Salad With Spicy Shrimp and Tomatoes
photo by honeysage.com
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 salad
- Serves:
- 6
ingredients
- 6 ear fresh corn, cleaned and the kernels cut off
- 453.59 g medium shrimp, peeled and deveined
- 283.49 g cherry tomatoes, cut in half
- 1 red bell pepper (raw or roasted)
- 7.39 ml cajun seasoning
- 14.79 ml olive oil
- 2 garlic cloves, minced
- 1.23 ml red pepper flakes
- 29.58 ml fresh parsley, minced
- 29.58 ml fresh lime juice
- 29.58 ml olive oil
- 4.92 ml white vinegar
- 4.92 ml dried ancho chile powder
- salt & fresh ground pepper
directions
- -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.
- 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.
- To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
- 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 -- ).
- 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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