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Introduction
This roasted corn and shrimp salad is a perfect blend of smoky, zesty, and fresh. The seasoned shrimp pairs beautifully with charred corn, crunchy vegetables, and a tangy lime dressing. Whether served warm or chilled, it’s a refreshing and filling dish ideal for lunch or a light dinner.
Ingredients:
For the shrimp:
1 lb (450 g) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp cumin
Salt and black pepper to taste
For the salad:
2 ears of corn (or 1 1/2 cups corn kernels)
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 avocado, diced
2 tbsp fresh cilantro, chopped
Juice of 1 lime
1 tbsp olive oil
Salt and pepper to taste
How to make:
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