Description
Roasted Corn and Shrimp Salad Recipe
Ingredients
For the Salad:
1 cup roasted corn (fresh or frozen)
12 large shrimp, peeled and deveined
1 ripe avocado, sliced
1 red bell pepper, diced
1/4 cup fresh cilantro, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp fresh lime juice
1 tsp honey
1 clove garlic, minced
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions
Roast the Corn:
If using fresh corn, grill or roast until lightly charred. If frozen, cook in a dry skillet over medium heat until golden. Set aside.
Cook the Shrimp:
Heat 1 tbsp of olive oil in a skillet over medium heat.
Season shrimp with salt, pepper, and a pinch of smoked paprika.
Sauté for 2–3 minutes on each side until opaque and fully cooked. Set aside.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, smoked paprika, salt, and pepper.
Assemble the Salad:
In a large bowl, combine roasted corn, cooked shrimp, diced red bell pepper, and fresh cilantro.
Drizzle with the prepared dressing and toss gently.
Serve:
Plate the salad and top with creamy avocado slices. Add an extra sprinkle of black pepper if desired.
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
#HealthyEats #ShrimpSalad #EasyDinner
Step-by-Step Guide
Follow these detailed instructions for a foolproof salad. First, ensure all ingredients are prepped: dice the bell pepper, chop the cilantro, slice the avocado, and mince the garlic. For the corn, if using fresh ears, brush with oil and grill over medium-high heat, turning occasionally, for about 10 minutes until kernels are charred. Let cool before cutting kernels from the cob. For frozen corn, use a hot, dry non-stick skillet to achieve a roasted, golden-brown color without steaming. Pat shrimp dry thoroughly before seasoning; this ensures a good sear. Whisk the dressing vigorously until the honey is fully emulsified with the oil and lime juice.
Serving Suggestions
This versatile salad can be served warm, at room temperature, or chilled. For a heartier meal, serve it over a bed of mixed greens, quinoa, or cilantro-lime rice. It makes an excellent filling for tacos or lettuce wraps. For a party, present it as a vibrant appetizer in endive spears or small cups. Pair with a crisp white wine like Sauvignon Blanc or a light lager.
How-to Summary
In summary, this salad comes together in three key stages: 1) Roast the corn until charred and sweet. 2) Sauté seasoned shrimp until just opaque. 3) Whisk the smoky, tangy dressing and combine all elements, adding the avocado last to prevent browning. The result is a balanced dish with smoky, sweet, and fresh flavors.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture, store components separately. Combine the corn, pepper, and dressed shrimp up to a day ahead. Add the avocado and fresh cilantro just before serving.
What’s the best substitute for fresh corn? Canned corn can be used in a pinch. Drain it well and pat dry before roasting in a skillet to remove moisture and add color.
How do I know when the shrimp is fully cooked? Shrimp is done when it turns opaque and forms a loose “C” shape. Overcooking makes it rubbery, so remove it from heat as soon as it’s pink throughout.
Can I use a different protein? Absolutely. Grilled chicken, scallops, or even black beans make excellent substitutions for shrimp.
How can I adjust the dressing for a creamier texture? Add a tablespoon of Greek yogurt or mayonnaise to the dressing ingredients and whisk until smooth.
Common Mistakes to Avoid
- Overcrowding the skillet with shrimp: This steams them instead of sautéing. Cook in batches if necessary.
- Adding avocado too early: The acid in the dressing will cause it to brown. Always add avocado slices at the very end.
- Using bottled lime juice: Fresh juice is crucial for the dressing’s bright, authentic flavor.
- Skipping the step to pat shrimp dry: Moist shrimp will not sear properly and will release water into the salad.
Conclusion
This Roasted Corn and Shrimp Salad is a celebration of simple, high-quality ingredients coming together for maximum flavor. It’s a perfect example of how minimal effort can yield a restaurant-quality dish that’s nutritious, satisfying, and adaptable. Whether you need a quick weeknight dinner or an impressive dish for guests, this recipe delivers on every front. Enjoy the process of creating it and the delicious results.