Lemon Shrimp With Basil Corn Salad Recipes

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SHRIMP CORN SALAD RECIPE



Shrimp Corn Salad Recipe image

This Shrimp and Corn Salad is everything you want in a summer salad: Grilled Shrimp and corn served on top of a bed of Boston lettuce mixed with tomatoes, scallions and then drizzled with a quick lime vinaigrette.

Provided by Aysegul Sanford

Categories     Salad

Time 1h10m

Number Of Ingredients 24

¼ cup olive oil
1 teaspoon lemon zest
¼ cup lemon juice (freshly squeezed)
3 tablespoons honey
3 garlic cloves (minced)
1 teaspoon paprika
Pinch of crushed red pepper flakes (optional)
2 tablespoons chopped Italian parsley
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb. shrimp (16-20 or 21-25 count per lb., peeled and deveined)
5 ears of corn
3 tablespoons of olive oil or unsalted butter
½ teaspoon kosher salt
½ cup extra virgin olive oil
zest of a lime
3 tablespoons of lime juice freshly squeezed
1 clove of garlic minced
1 teaspoon salt (make sure to adjust the level of salt based on the saltines of your feta cheese)
½ teaspoon black pepper
1 large head of Boston or butter lettuce (leaves separated, rinsed)
1 cup of cherry tomatoes
3 scallions (chopped)
1 cup of feta cheese crumbled

Steps:

  • Soak the skewers: If using wooden skewers, soak them in water for at least 20 minutes.
  • Make the marinade: Place olive oil, lemon zest, lemon juice, honey, garlic, paprika, red pepper flakes, parsley salt, and pepper in a bowl. Give it a whisk until fully combined.
  • Place shrimp and marinade in the bowl and toss to coat. Cover it with plastic wrap and refrigerate for 15 minutes.
  • Skewer the shrimp: Thread the shrimp on skewers starting from the thickest part of the shrimp and arranging 5-6 shrimp per skewer. Place on a plate and set aside.
  • Grill: Heat the grill to 400 to 450 F degrees. Grill the shrimp skewers on direct heat for 2-3 minutes or as soon as it turns pink along the edges and then flip over and cook for another 2 minutes or until it is lightly charred.
  • Transfer the now-cooked shrimp onto a plate. When cool enough to handle, remove the shrimp from the skewers and set aside.
  • Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine.
  • Brush each ear with oil on all sides and sprinkle them with salt.
  • Grill over medium-high heat until lightly charred on all sides, brushing with oil, turning and checking every few minutes. This takes about 10-12 minutes.
  • Transfer the now-grilled corn onto a cutting board and let it cool. When cool enough to handle, cut corn kernels from the cobs. Transfer to a bowl and set it aside.
  • Mix all ingredients together in a small bowl and set it aside.
  • Place butter lettuce leaves, tomatoes, scallions, corn, and shrimp in a large salad bowl. Top it off with crumbled feta cheese.
  • Drizzle it with the dressing and give it a gentle toss.
  • Serve immediately.

Nutrition Facts : Calories 546 kcal, Sugar 16 g, Sodium 1855 mg, Fat 40 g, SaturatedFat 11 g, TransFat 1 g, Carbohydrate 28 g, Fiber 2 g, Protein 23 g, Cholesterol 228 mg, ServingSize 1 serving

SKILLET SHRIMP AND CORN WITH LIME DRESSING



Skillet Shrimp and Corn With Lime Dressing image

This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.

Provided by Yossy Arefi

Categories     dinner, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp (preferably tail-on), peeled and deveined
2 teaspoons ground coriander
Kosher salt and black pepper
1/4 cup fresh lime juice, plus 2 teaspoons lime zest, and 4 lime wedges (from 3 limes)
2 tablespoons thinly sliced mint, plus a few mint leaves for garnish
1 teaspoon honey
1 garlic clove, finely minced
1/2 Fresno chile, finely minced, seeds and ribs removed if desired
6 tablespoons extra-virgin olive oil
3 cups fresh corn kernels (from about 4 ears)

Steps:

  • Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
  • Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
  • Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
  • Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
  • Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
  • Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.

LEMON BASIL SHRIMP SALAD



Lemon Basil Shrimp Salad image

Don't skip the fresh lemon rind and juice in the marinade--it's what makes this recipe special. These shrimp also make a terrific appetizer. The shrimp and dressing, as well as the Parmesan Baskets, can all be made a day ahead. From an article in Southern Living 2006.

Provided by nikisabadgirl

Categories     Very Low Carbs

Time 28m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 14

3 lbs unpeeled cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
lemon-basil marinade
1/2 cup chopped fresh basil
16 cups salad greens
8 parmesan cheese, baskets (optional)
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup vegetable oil

Steps:

  • Preparation.
  • 1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
  • 2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
  • Lemon Vinaigrette.
  • Preparation.
  • 1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
  • Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

Nutrition Facts : Calories 285.1, Fat 15.7, SaturatedFat 2, Cholesterol 214.9, Sodium 1087.4, Carbohydrate 10.6, Fiber 2.8, Sugar 2.8, Protein 25.9

SHRIMP AND CORN WITH BASIL



Shrimp and Corn with Basil image

Categories     Herb     Shellfish     Sauté     Quick & Easy     Basil     Shrimp     Corn     Healthy     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 5

2 tablespoons unsalted butter
Kernels from 2 ears corn
1/2 pound shelled large shrimp
4 scallions, chopped
1/4 cup fresh basil, thinly sliced

Steps:

  • Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

SHRIMP PASTA WITH CORN AND BASIL



Shrimp Pasta With Corn and Basil image

This particularly American combination of flavors - shrimp and corn - is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.

Provided by David Tanis

Categories     weeknight, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
1 pound pasta, such as linguine or spaghetti
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dry
Generous pinch of red-pepper flakes
2 cups tender corn kernels (from 2 or 3 ears)
2 tablespoons thinly sliced scallions
2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Steps:

  • Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
  • As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
  • Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
  • Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.

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