Ingredients for Fresh Corn Salad With Spicy Shrimp And Tomatoes
- Fresh Corn
- Medium Shrimp
- Cherry Tomatoes
- Red Bell Pepper
- Cajun Seasoning
- 2 tablespoons olive oil
- Garlic Cloves
- Red Pepper Flakes
- Fresh Parsley
- Fresh Lime Juice
- White Vinegar
- Dried Ancho Chile Powder
- Salt & Fresh Ground Pepper
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How to Make Fresh Corn Salad With Spicy Shrimp And Tomatoes
- Cook shrimp: In a medium saucepan, bring 1 cup of water to a boil. Add 1 pound of shrimp and cook for 2-3 minutes, or until pink and opaque. Immediately transfer to an ice bath to stop the cooking process. Once cooled, peel and devein the shrimp, then chop into bite-sized pieces.
- Prepare the vegetables: Cut 2 cups of fresh corn kernels off the cob (about 2 ears). Dice 1 red bell pepper and 1 cup of cherry or grape tomatoes.
- Make the dressing: In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1-2 teaspoons of minced jalapeño or your favorite chili pepper (adjust to your spice preference), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Assemble the salad: In a large bowl, combine the cooked shrimp, corn, bell pepper, and tomatoes. Pour the dressing over the salad and gently toss to coat.
- Chill and serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve chilled and garnish with fresh cilantro or lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
20g
Fat
6g
Carbs
7g