Shrimp and Corn Salad with Basil Dressing
This satisfying main dish salad with shrimp is a must-make when sweet corn is in season.
Servings: 6 People
Ingredients
For the Salad
- 1 pound jumbo shrimp (20 count)
- 4 cups cooked sweet corn kernels (from about 5 ears of corn)
For the Dressing
- ⅔ cup fresh basil leaves
- ⅓ cup chopped red onion
- ½ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Fill a large bowl with ice water. Bring a large pot of water to a boil over high heat, and generously salt the water. Add the shrimp and cook for about 4 minutes until pink and cooked through. Drain the shrimp and transfer them to the ice bath. When they are cool, peel and devein the shrimp. Place the shrimp and the corn in a large serving bowl.
- While the shrimp are cooling, place the basil, red onion, olive oil, lemon juice, mustard, and salt and pepper in a blender or a food processor and process until completely blended. Pour the dressing over the shrimp and corn and toss to combine. Then write me a note and tell me how good it was. No, you don’t have to do that…unless you want to.
Notes
Try using scallops, or a combo of scallops and shrimp. Calamari is another option. You'll want 2 pounds of seafood in total.
Nutrition
Calories: 327kcal | Carbohydrates: 21g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 811mg | Potassium: 232mg | Fiber: 2g | Sugar: 4g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 121mg | Iron: 2mg