Shrimp And Roasted Corn Salad Recipe

Name: Shrimp And Roasted Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Corn Cobs; 3 whole Roasted Bell Peppers; 3/4 pounds, 2-1/8 ounces, weight Shrimps; 4 Tablespoons White Wine Vinegar; 6 Tablespoons Extra Virgin Olive Oil; 1/4 teaspoons Salt; 1/4 teaspoons Freshly Grounded Black Pepper; 2 Tablespoons Chopped Cilantro; 1 whole Chili, Deseeded And Diced; 2 whole Avocados, Peeled And Diced

Servings: persons

4 whole Corn Cobs
3 whole Roasted Bell Peppers
3/4 pounds, 2-1/8 ounces, weight Shrimps
4 Tablespoons White Wine Vinegar
6 Tablespoons Extra Virgin Olive Oil
1/4 teaspoons Salt
1/4 teaspoons Freshly Grounded Black Pepper
2 Tablespoons Chopped Cilantro
1 whole Chili, Deseeded And Diced
2 whole Avocados, Peeled And Diced

1
To prepare the corn, heat the griddle pan and cook corncobs until charred all over. This will take about 40 minutes. Then remove husks and discard. Cut kernels from cobs and set aside.
2
For the bell peppers, you can buy roasted bell peppers, or to roast them at home: Slice them lengthwise and cut out to core with the seeds. Line a baking tray with baking foil and place the peppers cut side down. Place under the grill grill in the oven until the skin is completely black (about 20-30 minutes). Then transfer to a bowl, cover with cling film and leave to rest for 10-15 minutes. This will help to loosen the skin and it will peel easier.
3
Heat a little olive oil in the pan and quickly cook the shrimp; set aside.
4
For the dressing, whisk together vinegar and oil, season with salt and pepper. Just before serving, add coriander and chilli.
5
To serve, mix all the salad ingredients, spoon some dressing on top and enjoy.

397

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 4 whole Corn Cobs, 3 whole Roasted Bell Peppers, 3/4 pounds, 2-1/8 ounces, weight Shrimps, 4 Tablespoons White Wine Vinegar, and more.

Yes, Shrimp And Roasted 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.

Shrimp And Roasted Corn Salad

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