Spicy Shrimp and Corn Salad

Name: Spicy Shrimp and Corn Salad
Cook time: 10 min
Yield: 4 servings
Ingredients: 300 g corn kernels fresh, thawed from frozen, or drained from canned; 150 g red bell pepper seeded and diced; 60 g red onion finely diced; 15 g cilantro leaves and tender stems chopped; 25 g jalapeño seeded and finely diced, optional for extra heat; 20 ml olive oil divided; 45 ml lime juice freshly squeezed; 2 g lime zest; 10 g honey; 3 g fine salt divided; 1 g black pepper; 6 g garlic minced; 4 g chili powder; 2 g ground cumin; 2 g smoked paprika; 3 g fine salt divided; 10 ml olive oil divided; 450 g raw shrimp, peeled and deveined thawed if frozen, patted dry; 120 g iceberg lettuce shredded, optional serving bed

Cooked shrimp are seasoned in a hot skillet, then tossed with corn, bell pepper, red onion, cilantro, and a lime-cumin dressing. The salad is served chilled or at cool room temperature with a crisp, juicy texture and a clean citrus finish.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

300 g corn kernels fresh, thawed from frozen, or drained from canned
150 g red bell pepper seeded and diced
60 g red onion finely diced
15 g cilantro leaves and tender stems chopped
25 g jalapeño seeded and finely diced, optional for extra heat
20 ml olive oil divided
45 ml lime juice freshly squeezed
2 g lime zest
10 g honey
3 g fine salt divided
1 g black pepper
6 g garlic minced
4 g chili powder
2 g ground cumin
2 g smoked paprika
3 g fine salt divided
10 ml olive oil divided
450 g raw shrimp, peeled and deveined thawed if frozen, patted dry
120 g iceberg lettuce shredded, optional serving bed

Instructions

In a large bowl, combine the corn, bell pepper, red onion, cilantro, and jalapeño if using. In a small bowl, whisk together 20 ml of the olive oil, lime juice, lime zest, honey, 3 g of the salt, and the black pepper to make the dressing. Stir in the minced garlic so it is distributed through the dressing rather than left raw in one bite. The dressing looks emulsified and the vegetables are evenly coated when tossed.
Pat the shrimp dry, then season with chili powder, cumin, smoked paprika, and the remaining 3 g salt. The shrimp should look evenly coated in a thin spice layer.
Heat the remaining 10 ml olive oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until opaque and just curled, 3 to 4 minutes total. The shrimp are pink, opaque, and just firm; avoid overcooking.
Add the hot shrimp to the bowl with the vegetables and pour over the dressing. Toss gently until combined. Taste and adjust only if needed with an unallocated pinch of salt from the total seasoning, keeping the salad bright rather than salty. The salad is evenly dressed and still has visible crisp vegetable texture.
Serve right away over shredded iceberg lettuce if using, or chill for up to 15 minutes before serving for a colder salad. The salad is bright, juicy, and ready to eat; lettuce stays crisp if used.