Roasted corn gets tossed with tomatoes and a creamy lime dressing then topped with juicy roasted shrimp. This is such an easy meal to have on the table in thirty minutes.
Author: The Anchored Kitchen
Ground Black Pepper
or Olive Oil Cooking Spray
Fresh Cilantro Leaves
Preheat your conventional oven to 425 degrees F (220 degrees C).
Place the ears of
Corn (4 ears)
on a sheet pan and brush the corn cobs with
Olive Oil (2 Tbsp)
. Place into the oven to roast for 20 minutes.
While the corn is roasting get the shells off of the
Jumbo Shrimp (1 lb)
, leaving the tails intact if desired.
Pat the shrimp dry, then place them on a sheet pan and drizzle with the remaining
Olive Oil (1 Tbsp)
. Season with
Kosher Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Once the corn has 10 minutes left to cook, place the sheet pan with the shrimp in the oven. The shrimp will cook with the corn for ten minutes until they are pink and no longer opaque.
Meanwhile, in a small bowl whisk together the
Mayonnaise (1/4 cup)
, 2 Tbsp of
Lime Juice (1)
Kosher Salt (1/2 tsp)
Smoked Paprika (1/2 tsp)
Once the corn and shrimp have cooked, remove them from the oven.
Remove the kernels from the corn cobs by running a knife down the sides of
the cobs. Place the kernels in a medium bowl.
Pour the mayonnaise mixture over the corn kernels and mix until combined.
Toss in the
Grape Tomatoes (2 cups)
and mix again until just combined.
Pour the corn and tomato mixture into a serving platter. Top the corn salad with the roasted shrimp and garnish with
Fresh Cilantro Leaves (to taste)
You can substitute regular paprika for smoked paprika but you will miss out on the smoky subtlety smoked paprika adds to the dish.
You can serve this dish warm or at room temperature.
The leftovers make for a great lunch and can be served cold.
Nutrition Per Serving
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