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Shrimp Street Corn Salad

This Shrimp Street Corn Salad combines the flavors of shrimp street tacos and street corn into one delicious, light salad entrée.
Course Main Course, Salad
Cuisine Mexican
Cook Time 10 minutes
Servings 4
Author Jessica

Ingredients

For the dressing

  • 1 jalapeno pepper seeded and diced
  • Juice of 1 lime
  • 2 tbsp. apple cider vinegar
  • 1 garlic clove chopped
  • 1/2 tsp. honey
  • 1 tbsp. Mazola® Corn Oil
  • Salt and pepper to taste

For the salad

  • 1 lb. large uncooked shrimp peeled and cleaned
  • 8.5 oz can sweet corn drained
  • 1 tbsp. Mazola® Corn Oil
  • 4 cups Romaine lettuce chopped
  • 1/3 cup chopped red bell pepper
  • 1/2 cup red onion chopped
  • Fresh cilantro to garnish
  • Cotija cheese to garnish

Instructions

For the dressing

  • In a small bowl, combine all of the ingredients.
  • Set aside while you prepare the salad.

For the salad

  • Heat Mazola® Corn Oil in a medium pan over medium heat.
  • Add the shrimp and cook until completely pink. Remove from pan.
  • Add the corn to the skillet and cook until the kernels just start to get a golden brown edge. Remove from pan.
  • In a large bowl, add the lettuce, pepper, onion, shrimp, and corn. Toss to combine.
  • Pour dressing over salad and toss again.
  • Garnish with fresh cilantro, cotija cheese, and serve.