A fresh and vibrant salad featuring grilled shrimp, sweet corn, cherry tomatoes, and avocado tossed with homemade basil pesto. Perfect for a light summer meal.
Nutrition
Provides lean protein from shrimp, healthy fats from avocado and olive oil, fiber from vegetables and corn, and vitamins from fresh basil and tomatoes.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Shrimp and Corn Salad
Taste of Home (Sharon Lehman, RDN)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Colander
Tongs
Food processor
Sharp knife
Cutting board
Mixing bowl
Skewers
Grill
Pastry brush
Instructions
Bring a large pot of water to a boil. Carefully lower the husked corn into the water and cover the pot with a lid. Cook until the corn is tender, about five minutes. Drain into a colander or use tongs to remove the corn from the pot. Set the corn aside until it's cool enough to handle.
Combine the basil, olive oil and 1/4 teaspoon salt in a food processor. Pulse until the basil is chopped and the mixture is well-blended.
Use a sharp knife to cut the corn kernels off the cobs and place them in a bowl. Add the halved cherry tomatoes and chopped avocado. Gently toss the salad with the pepper, the remaining 1/4 teaspoon salt and 2 tablespoons basil pesto mixture.
Thread the shrimp onto metal or soaked wooden skewers and brush them with the remaining basil mixture. Grill the shrimp skewers, covered, over medium heat for two to four minutes per side or until the shrimp turn pink. Remove the grilled shrimp from the skewers and serve the shrimp warm with the corn salad.
Shrimp and Corn Salad
Taste of Home (Sharon Lehman, RDN)
4
servings
0
per serve
0
minutes
A fresh and vibrant salad featuring grilled shrimp, sweet corn, cherry tomatoes, and avocado tossed with homemade basil pesto. Perfect for a light summer meal.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Large pot
Colander
Tongs
Food processor
Sharp knife
Cutting board
Mixing bowl
Skewers
Grill
Pastry brush
Instructions
Bring a large pot of water to a boil. Carefully lower the husked corn into the water and cover the pot with a lid. Cook until the corn is tender, about five minutes. Drain into a colander or use tongs to remove the corn from the pot. Set the corn aside until it's cool enough to handle.
Combine the basil, olive oil and 1/4 teaspoon salt in a food processor. Pulse until the basil is chopped and the mixture is well-blended.
Use a sharp knife to cut the corn kernels off the cobs and place them in a bowl. Add the halved cherry tomatoes and chopped avocado. Gently toss the salad with the pepper, the remaining 1/4 teaspoon salt and 2 tablespoons basil pesto mixture.
Thread the shrimp onto metal or soaked wooden skewers and brush them with the remaining basil mixture. Grill the shrimp skewers, covered, over medium heat for two to four minutes per side or until the shrimp turn pink. Remove the grilled shrimp from the skewers and serve the shrimp warm with the corn salad.
Nutrition
Provides lean protein from shrimp, healthy fats from avocado and olive oil, fiber from vegetables and corn, and vitamins from fresh basil and tomatoes.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
