Best 3 Pesto Corn Salad With Shrimp Recipes

Pesto corn salad with shrimp is a light and refreshing summer salad that is packed with flavor. The combination of sweet corn, juicy shrimp, and creamy pesto is simply irresistible. This salad is also incredibly easy to make, making it a perfect weeknight meal. Plus, it's a great way to use up any leftover corn on the cob you may have.

Let's cook with our recipes!

PESTO CORN SALAD WITH SHRIMP

Pesto Corn Salad with Shrimp image

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. -Deena Bowen, Chico, California

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 teaspoon salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 teaspoon pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN

Pesto Orecchiette with Grilled Shrimp and Corn image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 pound extra-large or jumbo shrimp, peeled and deveined
2 ears corn, shucked
3 tablespoons olive oil, plus more for drizzling
1 pound orecchiette pasta
4 cloves garlic, sliced
1 serrano pepper, thinly sliced
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons Basil Pesto, recipe follows
Grated Parmesan, for garnish
Fresh basil leaves, for garnish
2 cloves garlic
Zest of 1 lemon
1/4 cup shelled and toasted pistachios
1 cup olive oil
Kosher salt and freshly cracked black pepper
2 cups fresh basil leaves
1/4 cup grated Parmesan

Steps:

Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.

SHRIMP PESTO SALAD

Shrimp Pesto Salad image

A delicious, refreshing salad. Easy to make, always a hit! Makes a great luncheon or side dish. To make it even easier pick up some ready-to-eat cooked shrimp.

Provided by Alskann

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup finely chopped sweet onion (such as vidalia or walla walla)
2 celery ribs, finely chopped
2 cups small shrimp, peeled and cooked
1/4 cup finely chopped chives
1/4 cup prepared pesto sauce
1/4 cup mayonnaise
2 medium avocados
1/2 lime, juice of
1 medium tomatoes, seeded and finly chopped

Steps:

Mix the first six (onion, celery, shrimp, chives, pesto, mayonnaise) ingredients together in a small bowl.
Peel and halve the avocados. Carefully remove the seed.
Slice a thin layer off the bottom of each avocado so it will sit flat.
Using a medium scoop, fill the four avocado halves evenly with shrimp mixture.
Squeeze lime juice over each salad.
Top with chopped tomato.
Serve and enjoy!

Tips:

Fresh is best: Use fresh corn, shrimp, and herbs for the best flavor.
Cook the corn properly: Overcooked corn will be tough and chewy. Cook it just until it is tender-crisp.
Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and rubbery.
Use a good quality pesto: The pesto is the key ingredient in this salad, so make sure you use a good quality one. You can make your own pesto or use a store-bought brand.
Add some crumbled feta cheese: Feta cheese adds a nice salty and tangy flavor to the salad.
Garnish with fresh herbs: Fresh herbs, such as basil, cilantro, or parsley, add a pop of color and flavor to the salad.

Conclusion:

This pesto corn salad with shrimp is a delicious and refreshing summer salad. It is easy to make and can be served as a main course or a side dish. The combination of sweet corn, succulent shrimp, and flavorful pesto is sure to please everyone at your table.