Shrimp, Summer Corn and Tomato Salad
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Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad
Shrimp, Summer Corn and Tomato Salad

Shrimp, Summer Corn and Tomato Salad

An easy, simple delicious summer salad using in-season produce is the best. My corn and tomato salad is a classic for a reason.
5 from 1 vote
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Soups & Salads
Cuisine General
Servings 6 Served
Calories 9 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 1 Lb. Shrimp, large and peeled, deveined and tail removed
  • 1 Tbsp. Caribbean Jerk or Cajun seasoning
  • 1 Tsp. Olive oil
  • Cooking spray
  • 4 Ears fresh corn, shucked
  • 12 Oz. Cherry tomatoes on the vine, halved
  • 8 Oz. Mozzarella pearls
  • 8 Green onions, thinly sliced
  • 1 Bunch fresh basil leaves, torn

DRESSING

  • 3 Tbsp. Champagne or white wine vinegar
  • 1 1/2 Tsp. Kosher salt
  • 20 Grinds freshly black pepper
  • 1/4 Cup Olive oil

Instructions
 

  • Add the vinegar, salt and black pepper into a small jar with a lid and shake vigorously to mix. Put to the side.
  • Cut the corn kernels off the ear of corn with a sharp knife in a bowl. (This yields about 2 1/2 – 3 cups.).
  • Add in the tomatoes, mozzarella pearls and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand at room temperature for at least 30 minutes and up to 2 hours.
  • Toss the shrimp with the teaspoon of olive oil and the jerk or cajun seasoning in a bowl.  Spray a non-stick grill pan with cooking spray and add the shrimp.  Cook over a medium high heat for about 2 minutes then flip.  Cook for another 1 – 2 minutes until the shrimp are cooked through.
  • Top the corn and tomato salad with the shrimp and all but a a few whole basil leaves and mix in. Garnish the salad with the whole basil leaves. Enjoy!

Nutrition

Calories: 9calCarbohydrates: 0.2gProtein: 0.1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 578mgPotassium: 3mgFiber: 0.2gSugar: 0.03gVitamin A: 25IUCalcium: 4mgIron: 0.04mg
Keyword healthier choice, soups & salads
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