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Blackened Corn and Shrimp Salad
Blackened Corn and Shrimp Salad

Before you jump to Blackened Corn and Shrimp Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is today much more popular than before and rightfully so. The overall economy is impacted by the number of men and women who suffer from diseases such as hypertension, which is directly related to poor eating habits. There are more and more efforts to try to get people to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically think that healthy diets require a great deal of work and will significantly alter the way they live and eat. Contrary to that information, people can modify their eating habits for the better by making several modest changes.

To see results, it is definitely not essential to drastically change your eating habits. If you wish to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. As you continue your habit of eating healthier foods, you will discover that you won’t want to eat the old diet.

As you can see, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to blackened corn and shrimp salad recipe. To cook blackened corn and shrimp salad you only need 14 ingredients and 5 steps. Here is how you cook that.

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

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