Ingredients
Scale
- 3 tablespoons olive oil, divided
- 12 ounces raw large shrimp, peeled and deveined (tails on or off, as preferred)
- 1½ cups fresh corn kernels (kernels cut off from cobs)
- 1 large avocado, diced
- 1 jalapeno pepper, seeded and diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ½ cup cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon, freshly ground black pepper
- Tortilla chips, for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in single layer, sear2 to 3 minutes (turning once) until cooked through, pink and opaque. Transfer shrimp to plate and set aside to cool.
- Return skillet to medium-high heat and add 1 tablespoon olive oil. Add corn kernels and cook, stirring frequently until slightly charred. Set aside to cool.
- Add avocado, jalapeno pepper, tomatoes and onion to a large mixing bowl. Mix to combine well.
- In a small bowl, mix remaining 1 tablespoon olive oil, cilantro, lime juice, cayenne pepper, cumin, salt and pepper.
- Add shrimp and corn to salad ingredients. Toss with olive oil and lime juice dressing. Serve immediately.
Recommended Equipment: Skillet, cutting board, knife, large bowl, small bowl, whisk or fork to mix, spatula
- Category: Shrimp