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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.
Wholesome eating promotes a feeling of wellness. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy kinds plays a role in a more balanced feeling. A bit of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. This can be a problem, nevertheless, in terms of eating between meals. Finding snacks that really help us feel better and boost our stamina often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks which you can use when you need a quick pick me up.
If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that additional boost you need to get going. Eating on the run may be healthier with whole fiber chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain options.
A large assortment of quick health snacks is easily accessible. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite easy.
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 cook that.
The ingredients needed to cook Blackened Corn and Shrimp Salad:
- Use sweet corn, cut off the cob
- Take medium sized fresh or thawed shrimp, deveined and peeled
- Prepare vegetable oil
- You need large slicing tomatoes, cut into bite-sized pieces
- Prepare shallots, diced
- Provide jalapeño pepper, diced
- Prepare fresh basil leaves, diced
- You need mayonnaise, more to taste
- Use Cojita cheese, crumbled, more for garnish
- Use Juice from 1 lime
- Take chili powder or to taste
- Use smoked paprika or to taste
- Get green onions, diced
- You need Salt
Instructions 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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