PESTO CORN SALAD WITH SHRIMP
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
sqinzie sqanser
[email protected]I found the pesto dressing to be a bit overpowering. I will try using less next time.
Kabbo Shek
[email protected]This salad is a bit too sweet for my taste, but I think that's because I used frozen corn. I will try it again with fresh corn next time.
Ishanka Malidu
[email protected]This salad is a great way to use up leftover corn on the cob. It's also a healthy and flavorful dish that's perfect for summer.
Mahamd Xoshnaw
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Minhajul Hasan
[email protected]I made this salad for a picnic and it was a huge success! Everyone loved it.
Romeo Johnson
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. The pesto dressing is so flavorful and the shrimp are cooked perfectly.
Jr Macedo
[email protected]This salad was a disappointment. The pesto dressing was too oily and the shrimp were overcooked.
James Burnham
[email protected]This salad was a bit bland for my taste. I think it would benefit from some additional seasoning.
Yaran Bawan
[email protected]I found the pesto dressing to be a bit overpowering. I will try using less next time.
CAREN OKINDA
[email protected]This salad was a bit too sweet for my taste, but I think that's because I used frozen corn. I will try it again with fresh corn next time.
Sujat Sarkar
[email protected]This salad is a great way to use up leftover corn on the cob. It's also a healthy and flavorful dish that's perfect for summer.
randy donofrio
[email protected]I love this salad! It's so easy to make and always a crowd-pleaser. The pesto dressing is especially delicious.
joseph hunter
[email protected]This salad was so refreshing and flavorful! The pesto dressing was the perfect complement to the sweet corn and succulent shrimp. I will definitely be making this again.
Sweet JananJA
[email protected]This recipe was easy to follow and the results were amazing. The pesto corn salad with shrimp was a perfect blend of flavors and textures. I will definitely be making this again!
Nnona Chinedum jehoiakim
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the combination of flavors and textures. The pesto dressing was especially delicious and I will definitely be making it again.
Roody darwish
[email protected]This pesto corn salad with shrimp was a delightful dish that combined fresh and flavorful ingredients. The pesto dressing added a vibrant and herbaceous flavor to the sweet corn and succulent shrimp. I highly recommend this recipe for a light and ref