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Before you jump to Blackened Corn and Shrimp Salad recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
Healthy eating encourages a feeling of well being. Whenever we eat more healthy meals and a lesser amount of of the bad ones we generally feel much better. A bit of pizza does not cause you to feel as healthy as eating a fresh green salad. Sometimes it’s tough to find healthy foods for something to eat between meals. Shopping for snack foods can be a struggle because you have so many options. Here are some healthy snacks which you can use when you need an instant pick me up.
If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run may be more healthy with wholesome chips and crackers. Deciding on whole grain foods is always better than eating the processed grains we commonly obtain in our grocery stores.
A large selection of easy health snacks is easily obtainable. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to blackened corn and shrimp salad recipe. You can have blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you do that.
The ingredients needed to prepare Blackened Corn and Shrimp Salad:
- Prepare sweet corn, cut off the cob
- Get medium sized fresh or thawed shrimp, deveined and peeled
- Take vegetable oil
- You need large slicing tomatoes, cut into bite-sized pieces
- You need shallots, diced
- Use jalapeño pepper, diced
- Prepare fresh basil leaves, diced
- Get mayonnaise, more to taste
- Get Cojita cheese, crumbled, more for garnish
- Take Juice from 1 lime
- Take chili powder or to taste
- Use smoked paprika or to taste
- Get green onions, diced
- Use Salt
Steps to make Blackened Corn and Shrimp Salad:
- In a large iron skillet, heat vegetable oil over high heat until shimmering.
- Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
- 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.
- 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.
- 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.
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