SUNNY'S SHRIMP, CORN AND BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Skewer the shrimp onto metal skewers and place on a baking sheet.
- Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
- Preheat a grill to medium-high heat.
- Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
- Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
- Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.
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[email protected]This salad is just okay. It's not bad, but it's not great either.
PATRICK WAFULA
[email protected]This salad is not very filling. I would recommend serving it with a side dish of bread or rice.
Agco Gagayi
[email protected]This salad is a bit too expensive for my budget. I would only make it for special occasions.
Alicia Giles
[email protected]The shrimp was a bit overcooked in my salad. I would recommend cooking it for a shorter amount of time next time.
ABIR KING
[email protected]This salad is a bit too bland for my taste. I would add some more spices or herbs next time.
Erica Tucker
[email protected]I'm not a fan of cilantro, so I used parsley instead. It was still delicious.
ASIEDU WINFRED TWENEBOAH
[email protected]This salad is a great way to get your kids to eat their vegetables.
Suzanne Scruggs
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it held up well in the heat.
Olonta Olonta
[email protected]This salad is so refreshing and flavorful. I love the combination of the shrimp, corn, and beans.
Nicolette Cowdrey
[email protected]I've made this salad several times and it's always a hit. It's a great dish to serve at a party or potluck.
Chop Suey
[email protected]This salad is a great way to use up leftover shrimp. I also like to add some chopped red onion for a little extra crunch.
Moonlight Princess
[email protected]I'm not a big fan of shrimp, but I loved this salad. The dressing is amazing and the corn and beans add a nice sweetness.
Vincent Omondi
[email protected]I love the colors in this salad. It's so vibrant and cheerful.
Irfan Qasim
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Nikita Maharjan
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the fact that it was so light and healthy.
Lakisha Gomez
[email protected]This salad is a refreshing and flavorful summer dish. The combination of shrimp, corn, beans, and avocado is perfect. I especially love the addition of the cilantro-lime dressing, which really brightens up the flavors.