Shrimp and Corn Salad with Lime Vinaigrette

Although we still have a sheet of ice in the backyard, it won’t be there for much longer, especially since the weather yesterday and today will be in the 60’s.  With all the snow we’ve had this month though, weather in the 60’s is like beach weather, and that means salad weather.  I knew I was going to have shrimp for dinner, but I wasn’t quite sure how I wanted to prepare it, then I saw a recipe for a shrimp and corn salad, and that was just the inspiration I needed.  I now knew what we were going to have for dinner.

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Shrimp and Corn Salad with Lime Vinaigrette

We both like hard boiled eggs on our salads, so most of our salads include an egg for each of us.  Larry likes cheese on his salads and I don’t.  I like avocados on my salads and Larry does not.  So again, as always, these are just options and suggestions.  Use them if you like, don’t use them if you don’t like them.

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1 lb shrimp, peeled and deveined

1/2 cup dry white wine

1/3 cup lime juice, divided

1-1 1/2 cups corn

1/2 red bell pepper, diced fine

1/4 red onion, sliced very thin

1 /2 cup tomatoes of your choice – I used a variety of the small tomatoes

1 TBSP garlic

1 TBSP honey

red pepper flakes to taste

lettuce

avocado and cheese, optional

hard boiled eggs, optional

1/2 cup olive oil + 2 TBSP for cooking

 

Roast the corn with a little red pepper flakes in olive oil for about 5 minutes, then remove from the pan and set aside.

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Poach the shrimp in the wine and about 2 TBSP of lime juice for about 5 minutes, or until the shrimp is completely cooked.

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Mix the corn, tomatoes, onions and bell pepper together thoroughly.  I also added some chopped herbs that I needed to use up.

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Whisk the remaining lime juice, olive oil, honey, garlic, and red pepper flakes together for your dressing.

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Arrange you salad over a bed of lettuce, add your dressing, and voila!  Dinner is ready.  You can also have this salad as a side dish and combine everything together without the lettuce too, if you prefer.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

17 thoughts on “Shrimp and Corn Salad with Lime Vinaigrette”

  6. I love cheese, but it my salad? I don’t mind it, but I don’t have to have it.
    Avocado? yes please.
    Hard boiled egg? I love it, but kind of… falls apart in the salad and it loses it’s magic a little.
    Looks like a delicious salad. Glad to hear you were able to warm up over the weekend.

    Liked by 1 person

    Reply

    1. Thank you. We have thawed out from the latest rounds of the deep freeze, and it is once again warm and sunny. I’m sure we will have a bit more snow before month’s end though. March is supposed to be one of snowiest months.

      Liked by 1 person

      Reply

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