Char Grilled Shrimp And Corn Salad Recipe

Name: Char Grilled Shrimp And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 medium shrimp peeled and deveined, tails intact; 2 cloves garlic crushed; 2 tablespoons lime juice; 1/2 teaspoon ground cumin; 1 teaspoon sugar; 3 tablespoons olive oil; 3 corn tortillas cut into thin strips; 2 corn on the cob; 2 tablespoons butter softened; 1 avocado medium, peeled, pitted and sliced; 1/2 iceberg lettuce medium, finely shredded; 6 radishes small, trimmed and thinly sliced; 3/4 cup cilantro leaves loosely packed; 1/4 cup olive oil; 1 green chili pepper seeded and finely chopped; 1 clove garlic crushed

Servings: persons

20 medium shrimp peeled and deveined, tails intact
2 cloves garlic crushed
2 tablespoons lime juice
1/2 teaspoon ground cumin
1 teaspoon sugar
3 tablespoons olive oil
3 corn tortillas cut into thin strips
2 corn on the cob
2 tablespoons butter softened
1 avocado medium, peeled, pitted and sliced
1/2 iceberg lettuce medium, finely shredded
6 radishes small, trimmed and thinly sliced
3/4 cup cilantro leaves loosely packed
1/4 cup olive oil
1 green chili pepper seeded and finely chopped
1 clove garlic crushed

1
Toss shrimp with garlic, lime juice, cumin, sugar and 1 tbsp of the oil in a large bowl. Cover and refrigerate for 10 mins.
2
Meanwhile, for the dressing, whisk all ingredients in a small bowl. Season to taste.
3
Heat the remaining 2 tbsp oil in a medium skillet on medium heat. Fry the tortilla strips, in two batches, stirring, for 2 mins or until golden. Remove with a slotted spoon and drain on a paper towel. Season to taste.
4
Heat a grill pan on medium-high heat or preheat the grill to medium. Brush the corn with butter and season. Cook the corn, turning, for 10 mins or until lightly browned and just tender. Using a sharp knife, cut the corn kernels from the cobs. Transfer to a small bowl and cover to keep warm.
5
Season the shrimp mixture. Cook on the heated grill pan for 3 mins, turning halfway, or until just cooked through. (Or thread shrimp onto skewers and cook on the grill.)
6
Toss the avocado, lettuce, radish and 3/4 of the cilantro on a platter. Top with shrimp and corn. Drizzle with dressing. Serve the salad topped with tortilla strips and the remaining cilantro.

818

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 20 medium shrimp peeled and deveined, tails intact, 2 cloves garlic crushed, 2 tablespoons lime juice, 1/2 teaspoon ground cumin, and more.

Yes, Char Grilled 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.

Char Grilled Shrimp And Corn Salad

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