Shrimp and Poblano Salad with Tortillas Recipe

Name: Shrimp and Poblano Salad with Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large ears corn, shucked; 2 large poblano chiles; 1 large red bell pepper; 3 tablespoons vegetable oil, plus more for brushing; 2 tablespoons fresh lime juice; 2 tablespoons chopped cilantro; 1 garlic clove, minced; Salt and freshly ground pepper; 2 dozen medium shrimp (about 10 ounces), shelled and deveined; 12 thin slices of salami (3 ounces), halved; Four 8-inch flour tortillas

Servings: persons

3 large ears corn, shucked
2 large poblano chiles
1 large red bell pepper
3 tablespoons vegetable oil, plus more for brushing
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 garlic clove, minced
Salt and freshly ground pepper
2 dozen medium shrimp (about 10 ounces), shelled and deveined
12 thin slices of salami (3 ounces), halved
Four 8-inch flour tortillas

1
Light a grill.
2
In a large saucepan of boiling water, cook the corn until just tender, about 4 minutes.
3
Drain and let cool, then cut the kernels from the cobs into a large bowl.
4
Grill the poblanos and red pepper over high heat, turning, until charred all over and tender, about 5 minutes for the poblanos and 8 minutes for the red pepper.
5
Transfer to a rimmed baking sheet to cool.
6
Remove the charred skins, seeds and stems and cut the poblanos and red pepper into 2-by-1/2-inch strips.
7
Add them to the corn.
8
In a small bowl, mix the 3 tablespoons of oil with the lime juice, cilantro and garlic.
9
Pour the dressing over the corn and season with salt and pepper; toss well.
10
Brush the shrimp with oil and season lightly with salt and pepper.
11
Wrap each shrimp in a half slice of salami and skewer 6 shrimp onto each of 4 metal skewers.
12
Grill over high heat, turning once, until the salami is crisp and the shrimp are just cooked through, about 1 1/2 minutes per side.
13
Transfer the shrimp to a plate.
14
Generously brush the flour tortillas with oil and grill over high heat until blistered and charred, about 1 minute per side.
15
Remove the shrimp from the skewers.
16
Add them to the corn salad and toss well.
17
Transfer the salad to plates and serve with the grilled tortillas.

262

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 3 large ears corn, shucked, 2 large poblano chiles, 1 large red bell pepper, 3 tablespoons vegetable oil, plus more for brushing, and more.

Yes, Shrimp and Poblano Salad with Tortillas 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!

Shrimp and Poblano Salad with Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions