Time 25m Yield 4 servings. Number Of Ingredients 8 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.
Time 35m Yield 4 servings Number Of Ingredients 17 Steps:
Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions. Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side. Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve.
Time 10m Yield 6 Number Of Ingredients 13 Steps:
Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well. Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Best refrigerated 2 hours before serving.
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.
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.
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.
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Prepare grill and soak skewers in water 30 minutes. Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill). Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl. Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste. Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.
Time 1h5m Yield 4 Number Of Ingredients 13 Steps:
Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes. Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.
Yield Serves 6 Number Of Ingredients 9 Steps:
Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
Time 30m Yield 1 salad, 6 serving(s) Number Of Ingredients 14 Steps:
-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!
More about “corn and shrimp salad recipes”
Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Put 2 tablespoons olive oil in a medium saucepan over medium-high heat; a minute later, add shallot or onion and garlic; cook for a minute, stirring occasionally, until soft. Add thyme and corn and cook, stirring occasionally, for about 10 minutes, until corn begins to brown and tastes cooked; season with salt and pepper. Toss tomatoes with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper; taste and adjust seasoning, adding more lemon juice, olive oil, salt or pepper as needed. Make a bed of corn on each of 4 plates, then top with a portion of tomatoes and their juices, and lobster or shrimp. Sprinkle with a bit more lemon juice and olive oil, the lemon zest and the parsley or chives, and serve.
