Honey Lemon Shrimp and Corn Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
497 kcal
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Cuisine
American
Honey Lemon Shrimp and Corn Salad
Description
The salad combines fresh romaine lettuce, corn kernels, diced tomato and cucumber, and finely minced serrano chile (optional) as the crunchy vegetable base. Large cleaned shrimp are seasoned with tajin and cooked first in olive oil, then briefly simmered in butter, garlic, lemon juice, and honey to form a glossy, flavorful coating.
The shrimp provide tender, juicy protein with a subtle spicy and sweet glaze that contrasts the fresh, crisp vegetables. The tajin seasoning adds a citrusy, chili flavor enhancing the overall profile. The inclusion of garlic and butter enriches the sauce. Mixing the warm shrimp and sauce into the salad allows the flavors to meld while still keeping the lettuce crisp.
This salad is best served fresh to preserve the lettuce's texture and the shrimp’s succulence. It can be a standalone meal or part of a light summer menu. Adjust seasoning to taste before serving.
Leftovers can be kept in an airtight container for up to two days but expect some softening of lettuce and vegetables over time.
Ingredients
- 1 romaine lettuce cleaned and coarsely chopped, head
- 1 ½ cups corn read blog post for corn options
- 1 tomato diced small, large or 2 small
- ½ cucumber peeled and diced small, medium
- 1 serrano chile with seeds removed for less heat, optional and finely minced, small
- 3 tablespoons olive oil
- 1 pound Shrimp cleaned and deveined (I used 12-15 count large shrimp)
- 1 teaspoon tajin seasoning plus more if desired (taco seasoning may be substituted
- 2 to 3 tablespoons butter unsalted
- 2 to 4 cloves garlic finely minced or pressed
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ¼ cup lemon juice
- 2 to 4 tablespoons honey or to taste
Instructions
- To a large bowl, add the lettuce, corn, tomatoes, cucumber, optional serrano chile; set aside.
- To a medium skillet, add the olive oil, shrimp, evenly sprinkle with Tajin, and cook over medium-high heat for about 2 minutes.
- Flip shrimp over, turn the heat to medium-low, add the butter, garlic, evenly season with salt and pepper, and stir in the butter until it melts, about 1 to 2 minutes.
- Add the lemon juice, honey, stir to combine, and taste the sauce. If desired, add additional lemon juice, honey, salt, pepper, or Tajin.
- Transfer the shrimp and all the sauce to the bowl with the lettuce and vegetables. Stir to combine. Taste and make any other seasoning adjustments if necessary (I sprinkled with 1 more teaspoon Tajin) and serve immediately.
Notes
- Best served fresh as lettuce and vegetables soften after refrigeration.
- Store airtight in fridge up to 2 days with some texture loss expected.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 497kcal | 25% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 262mg | 87% |
| Sodium | 1908mg | 80% |
| Fiber | 7g | 28% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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