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RECIPE
10 INGREDIENTS 11 STEPS 30min

Roasted Corn Salad with Shrimp

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.
Roasted Corn Salad with Shrimp Recipe | SideChef
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.
The Anchored Kitchen’s Brittany Graham is a busy mom of two boys who likes to create recipes her whole family will enjoy together around the dinner table.
http://theanchoredkitchen.com/
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The Anchored Kitchen’s Brittany Graham is a busy mom of two boys who likes to create recipes her whole family will enjoy together around the dinner table.
http://theanchoredkitchen.com/
30min
Total Time
$2.81
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 ears
Corn , shucked
2 cups
1/4 cup
Mayonnaise
1
Lime , juiced
2 Tbsp of juice needed
3/4 tsp
Kosher Salt , divided
3 Tbsp
Olive Oil , divided
or Olive Oil Cooking Spray
1 lb
around 21-25 shrimp
to taste
Fresh Cilantro Leaves
for garnish
(optional)
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
429
FAT
24.6 g
PROTEIN
32.4 g
CARBS
23.2 g

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 Instructions

HIDE 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 Juice (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) .
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Nutrition Per Serving
Calories
429
% Daily Value*
Fat
24.6 g
32%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
232.3 mg
77%
Carbohydrates
23.2 g
8%
Fiber
3.3 g
12%
Sugars
8.5 g
--
Protein
32.4 g
65%
Sodium
1190.4 mg
52%
Vitamin D
--
--
Calcium
104.1 mg
8%
Iron
3.4 mg
19%
Potassium
293.4 mg
6%
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