An Accidental Bold And Spicy Shrimp And Corn Salad

Name: An Accidental Bold And Spicy Shrimp And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 2 ears Fresh Corn On The Cob; Olive Oil, For Rubbing On The Corn; 1 teaspoon Fajita Seasoning, Enough To Coat Corn; 1 whole Large Jalapeno, Sliced; 1 whole Lime, Juiced; 6 ounces, weight Spinach, A Plateful For Each Serving; 16 whole Cherry Tomatoes, Cut In Half; 1/4 whole Red Onion, Sliced Thin; FOR THE MARINADE:; 14 whole Medium Shrimp, Peeled, Deveined; 1 whole Sliced Jalapeno; 1 Tablespoon Olive Oil, Only Enough To Coat Shrimp; 2 cloves Garlic, Chopped; Salt And Pepper, to taste; FOR THE DRESSING:; 2 teaspoons Sriracha, More If You Like It Spicy; 2 teaspoons Olive Oil; 2 whole Lime, Juiced

Servings: persons

FOR THE SALAD:
2 ears Fresh Corn On The Cob
Olive Oil, For Rubbing On The Corn
1 teaspoon Fajita Seasoning, Enough To Coat Corn
1 whole Large Jalapeno, Sliced
1 whole Lime, Juiced
6 ounces, weight Spinach, A Plateful For Each Serving
16 whole Cherry Tomatoes, Cut In Half
1/4 whole Red Onion, Sliced Thin
FOR THE MARINADE:
14 whole Medium Shrimp, Peeled, Deveined
1 whole Sliced Jalapeno
1 Tablespoon Olive Oil, Only Enough To Coat Shrimp
2 cloves Garlic, Chopped
Salt And Pepper, to taste
FOR THE DRESSING:
2 teaspoons Sriracha, More If You Like It Spicy
2 teaspoons Olive Oil
2 whole Lime, Juiced

1
Heat oven to 400 F.
2
Put shrimp and all of the marinade ingredients in a Ziploc bag, seal the bag and refrigerate as the oven preheats.
3
Rub corn with olive oil and sprinkle with fajita seasoning and put it on a large sheet of aluminum foil. Arrange sliced jalapeno under and around it then wrap the ears tightly with aluminum foil. Place on cookie sheet and put it in the oven. I put it in while it was preheating.
4
Once the oven is hot, remove shrimp from the marinade and put shrimp on the same cookie sheet as the corn and bake for 7-8 minutes. Immediately squeeze with lime when it's done and you remove the baking sheet from the oven.
5
Put spinach on two plates and top each with tomato, onion, corn (cut off the cob), shrimp and jalapeno.
6
Whisk together dressing ingredients. I just made this up and it turned out great. But if you don't like things too spicy, just make a mild vinaigrette. But if you like bold and spicy, try this. It's really good!
7
Drizzle dressing on salad and dinner is served. I think it took longer to write this than it did to make it. Give it a try! Enjoy!

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE SALAD:, 2 ears Fresh Corn On The Cob, Olive Oil, For Rubbing On The Corn, 1 teaspoon Fajita Seasoning, Enough To Coat Corn, and more.

Yes, An Accidental Bold And Spicy Shrimp And Corn Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!