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Before you jump to Blackened Corn and Shrimp Salad recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are these days being given more attention than ever before and there are a number of reasons for doing this. The overall economy is affected by the number of men and women who are suffering from diseases such as high blood pressure, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some simple changes that can start to make a good impact on our daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping since you probably choose a lot of food items out of habit. For example, did you ever think to check how much sugar and salt are in your breakfast cereal? A great healthy substitute can be porridge oats which have been proven to be good for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a regular part of your new healthy eating plan.
As you can see, it’s easy to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to blackened corn and shrimp salad recipe. To cook blackened corn and shrimp salad you need 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Blackened Corn and Shrimp Salad:
- Prepare 2 ears sweet corn, cut off the cob
- Take 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Provide 2 T vegetable oil
- Take 2 large slicing tomatoes, cut into bite-sized pieces
- Take 2 shallots, diced
- Provide 1 jalapeño pepper, diced
- Get 1/4 c fresh basil leaves, diced
- You need 1/4 c mayonnaise, more to taste
- Take 6 oz Cojita cheese, crumbled, more for garnish
- Get Juice from 1 lime
- Take 1 T chili powder or to taste
- Use 1/2 T smoked paprika or to taste
- Provide 3 green onions, diced
- Get to taste Salt
Instructions to make Blackened Corn and Shrimp Salad:
- In a large iron skillet, heat vegetable oil over high heat until shimmering.
- Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
- Add shrimp. Continue to cook, stirring once every two minutes, until shrimp is cooked through, corn has blackened bits and is beginning to pop in the pan. You want a dry pan for the corn to blacken properly– if the shrimp or corn release too much water during cooking, you can drain it off with a strainer and return the corn and shrimp to the skillet to continue charring. I find this is usually only a problem with frozen shrimp.
- Put corn and shrimp in a large heatproof bowl, scraping the skillet as you go so you don't lose any of those delicious blackened bits. Add in the tomatoes, shallots, jalapeño, basil, mayonnaise, Cojita cheese, lime juice, chili powder and paprika. Taste and add salt, additional lime juice, chili powder, mayo or paprika as needed.
- Serve with a slotted spoon into four bowls or plates. Top with green onions, additional Cojita cheese and, if desired, a sprinkle of chili powder or paprika.
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