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Heat a tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side, or until they are pink and fully cooked. Remove from heat and set aside to cool.
Prepare the Vegetables:
Steam or blanch the broccoli florets until they are tender but still crisp, about 3-4 minutes. Drain and set aside to cool.
If using fresh corn, cut the kernels off the cob. If using frozen or canned corn, simply thaw or drain them as needed.
Hard-Boil the Eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 9-10 minutes. Drain, cool under cold running water, peel, and chop the eggs into bite-sized pieces.
Assemble the Salad:
In a large mixing bowl, combine the cooked shrimp, steamed broccoli, sweet corn, chopped hard-boiled eggs, red onion, and parsley (or cilantro). Toss gently to combine.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey (if using). Season with salt and pepper to taste. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
Serve:
Serve the salad immediately as a main course or side dish. It can also be refrigerated for 1-2 hours to allow the flavors to meld together.
Serving and Storage Tips:
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