Shrimp, Chorizo, And Corn Salad Recipe

Name: Shrimp, Chorizo, And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces large shrimp, peeled; 2 cups fresh corn kernels; 1/3 cup chopped green onions; 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong); 2 teaspoons minced garlic; 1/2 teaspoon kosher salt; 1 3/4 ounces thinly sliced Spanish chorizo sausage; 1/2 cup chopped fresh basil leaves, divided; 12 red grape tomatoes, halved and divided; 12 yellow teardrop tomatoes, halved and divided; 1 1/2 tablespoons olive oil; 2 teaspoons grated lemon rind; 2 tablespoons fresh lemon juice

Servings: persons

12 ounces large shrimp, peeled
2 cups fresh corn kernels
1/3 cup chopped green onions
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1 3/4 ounces thinly sliced Spanish chorizo sausage
1/2 cup chopped fresh basil leaves, divided
12 red grape tomatoes, halved and divided
12 yellow teardrop tomatoes, halved and divided
1 1/2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice

1
Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.
2
Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.
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366

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 13 ingredients. The key ingredients include: 12 ounces large shrimp, peeled, 2 cups fresh corn kernels, 1/3 cup chopped green onions, 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong), and more.

Yes, Shrimp, Chorizo, 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.

Shrimp, Chorizo, And Corn Salad

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