Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, blackened corn and shrimp salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Blackened Corn and Shrimp Salad is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Blackened Corn and Shrimp Salad is something that I have loved my whole life.

Learn how to make Blackened Shrimp Salad with Jicama and Grilled Corn. Top with shrimp and Crispy Tortilla Strips. I love making salads for dinner in the summer.

To get started with this particular recipe, we have to prepare a few ingredients. You can have blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Blackened Corn and Shrimp Salad:

1. Get 2 ears sweet corn, cut off the cob
2. Get 20-25 medium sized fresh or thawed shrimp, deveined and peeled
3. Take 2 T vegetable oil
4. Prepare 2 large slicing tomatoes, cut into bite-sized pieces
5. Make ready 2 shallots, diced
6. Take 1 jalapeño pepper, diced
7. Get 1/4 c fresh basil leaves, diced
8. Make ready 1/4 c mayonnaise, more to taste
9. Get 6 oz Cojita cheese, crumbled, more for garnish
10. Get Juice from 1 lime
11. Take 1 T chili powder or to taste
12. Take 1/2 T smoked paprika or to taste
13. Prepare 3 green onions, diced
14. Prepare to taste Salt

Blackened Shrimp with Pomegranate-Orange Salsa Recipe. Blackening is a style of cooking that is most often associated with Cajun cuisine. I included these blackened shrimp on a salad with Avacado and spring onions Served in corn tortillas with slaw. This is definatly going on the.

Instructions to make Blackened Corn and Shrimp Salad:

1. In a large iron skillet, heat vegetable oil over high heat until shimmering.
2. Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
3. Add shrimp. Continue to cook, stirring once every two minutes, until shrimp is cooked through, corn has blackened bits and is beginning to pop in the pan. You want a dry pan for the corn to blacken properly– if the shrimp or corn release too much water during cooking, you can drain it off with a strainer and return the corn and shrimp to the skillet to continue charring. I find this is usually only a problem with frozen shrimp.
4. Put corn and shrimp in a large heatproof bowl, scraping the skillet as you go so you don't lose any of those delicious blackened bits. Add in the tomatoes, shallots, jalapeño, basil, mayonnaise, Cojita cheese, lime juice, chili powder and paprika. Taste and add salt, additional lime juice, chili powder, mayo or paprika as needed.
5. Serve with a slotted spoon into four bowls or plates. Top with green onions, additional Cojita cheese and, if desired, a sprinkle of chili powder or paprika.

Heat a grill pan over medium-high heat. To assemble the salad, fill two bowls with mixed greens. Top with cooked shrimp, black beans, salsa, corn, and lime wedges, if desired. Serve immediately with a drizzle of sour cream, ranch, or my. Healthy and flavorful Black Bean and Corn Salad!

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