Quick And Easy Shrimp, Corn, And Tomatillo Salad Recipe

1. 1

   Combine shrimp, 1 teaspoon kosher salt, and baking soda in a medium bowl and toss to coat. Set aside in refrigerator while you cook the corn.

2. 2

   Bring a medium pot of well-salted water to a boil. Add corn and cook until tender-crisp, about 3 minutes. Drain carefully, rinse under cold running water, and spin dry in a salad spinner.

3. 3

   Add shrimp to now-empty pot and cover with 3 cups cold water. Add remaining 1 tablespoon salt along with 1 tablespoon lime juice. Place over medium-high heat and heat until water is barely steaming and registers 170u00b0F on an instant-read thermometer; adjust heat to maintain this temperature for remainder of cooking. Cook shrimp until pink and firm to the touch, about 7 minutes total. Drain carefully, rinse under cold running water, and spin dry in salad spinner.

4. 4

   Combine cooked shrimp and corn with tomatillos, serrano pepper, red bell pepper, scallions, cilantro, olive oil, and remaining lime juice. Toss to coat, season to taste with salt and pepper, and serve.

* Per serving · 4 servings · Values may vary.