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Dairy-Free
Roasted Corn Salad with Shrimp
Recipe

10 INGREDIENTS • 11 STEPS • 30MINS

Roasted Corn Salad with Shrimp

4.5
2 ratings
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.
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The Anchored Kitchen
My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/
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.
30MINS
Total Time
$2.81
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn
4 ears
Corn, shucked
Grape Tomatoes
2 cups
Grape Tomatoes, halved
Mayonnaise
1/4 cup
Mayonnaise
Smoked Paprika
1/2 tsp
Smoked Paprika
Lime
1
Lime, juiced
2 Tbsp of juice needed
Kosher Salt
3/4 tsp
Kosher Salt, divided
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
3 Tbsp
Olive Oil, divided
or Olive Oil Cooking Spray
Jumbo Shrimp
1 lb
Jumbo Shrimp, thawed
around 21-25 shrimp
Fresh Cilantro Leaf
to taste
Fresh Cilantro Leaves
for garnish
optional
Nutrition Per Serving
VIEW ALL
Calories
429
Fat
24.6 g
Protein
32.4 g
Carbs
23.2 g
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Roasted Corn Salad with Shrimp
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author_avatar
The Anchored Kitchen
My name is Brittany and I am the author behind The Anchored Kitchen. I believe in the healing powers of food, the kitchen as the soul of a home, and the need for good recipes.
http://theanchoredkitchen.com/

Author's Notes

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.
Cooking InstructionsHide images
step 1
Preheat your conventional oven to 425 degrees F (220 degrees C).
step 2
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.
step 3
While the corn is roasting get the shells off of the Jumbo Shrimp (1 lb), leaving the tails intact if desired.
step 4
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) and Ground Black Pepper (1/4 tsp).
step 5
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.
step 6
Meanwhile, in a small bowl whisk together the Mayonnaise (1/4 cup), 2 Tbsp of Lime (1), remaining Kosher Salt (1/2 tsp), and Smoked Paprika (1/2 tsp).
step 7
Once the corn and shrimp have cooked, remove them from the oven.
step 8
Remove the kernels from the corn cobs by running a knife down the sides of the cobs. Place the kernels in a medium bowl.
step 9
Pour the mayonnaise mixture over the corn kernels and mix until combined.
step 10
Toss in the Grape Tomatoes (2 cups) and mix again until just combined.
step 11
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).
step 11 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).
Tags
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Dairy-Free
Gluten-Free
Lunch
Quick & Easy
Salad
Shellfish
Summer
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