Honey Lemon Shrimp Corn Salad

The Honey Lemon Shrimp Corn Salad is one of those dishes that effortlessly brings a burst of freshness to your table. I remember the first time I made it on a hot summer day. The sun was shining, and I craved something light and vibrant. That’s when this delightful salad came to mind. Combining succulent shrimp with sweet corn and a zesty dressing, it felt like a taste of summer in every bite. Plus, it’s quick to whip up, making it perfect for those lazy afternoons or unplanned gatherings. Just toss the ingredients together, and you have a dish that is not only colorful but also packed with flavor.

Recipe Ingredients for Honey Lemon Shrimp Corn Salad

The secret to a great Honey Lemon Shrimp Corn Salad lies in the harmony of its ingredients. Each component works together to create a refreshing and satisfying dish. The star of the show is, of course, the shrimp, which is complemented beautifully by the sweetness of corn and the crunch of fresh vegetables like romaine lettuce and cucumber. A zesty dressing made with lemon juice and honey ties everything together, making each bite a delightful experience.

• 1 head romaine lettuce, cleaned and coarsely chopped – This leafy green serves as a crunchy base for the salad, adding freshness and a vibrant color.
• 1 ½ cups corn – Sweet, juicy, and bursting with flavor, corn adds a delightful sweetness to the salad.
• 1 large or 2 small tomatoes, diced small – Juicy tomatoes introduce acidity and a juicy texture that pairs well with the other ingredients.
• ½ medium cucumber, peeled and diced small – The crisp cucumber adds a refreshing bite that balances the richness of the shrimp.
• 1 small serrano chile, optional and finely minced – For those who enjoy a kick, this chile adds just the right amount of heat to the dish.
• 3 tablespoons olive oil – This rich oil brings all the ingredients together and aids in cooking the shrimp.
• 1 pound shrimp, cleaned and deveined – The star of the salad, shrimp is tender and flavorful, full of protein.
• 1 teaspoon Tajin, plus more if desired – This seasoning adds a burst of flavor with its blend of chili, lime, and salt.
• 2 to 3 tablespoons unsalted butter – For richness and depth of flavor when cooking the shrimp.
• 2 to 4 cloves garlic, finely minced – Aromatic and delicious, garlic elevates the overall flavor profile.
• 1 teaspoon kosher salt, or to taste – Essential for enhancing the flavors of all ingredients.
• 1 teaspoon freshly ground black pepper, or to taste – Adds a subtle bite and depth of flavor.
• ¼ cup lemon juice – Fresh lemon juice provides acidity that brightens up the salad.
• 2 to 4 tablespoons honey, or to taste – Sweetens the dressing and balances the acidity of the lemon.

Putting Together Honey Lemon Shrimp Corn Salad

Creating the Honey Lemon Shrimp Corn Salad is a delightful experience. The steps are straightforward, and you’ll be amazed at how quickly everything comes together. Start by preparing your ingredients, and then follow these simple steps to bring this fresh dish to life.

1. Take a large bowl and add the romaine lettuce, corn, tomatoes, and cucumber. If you’re using it, add the finely minced serrano chile. This combination of ingredients sets the stage for a refreshing salad.
2. In a medium skillet, heat the olive oil over medium-high heat. Once hot, add the shrimp to the skillet. Make sure to sprinkle them evenly with the Tajin seasoning. Allow the shrimp to cook for about 2 minutes. At this point, they should start turning pink and opaque.
3. Carefully flip the shrimp over and reduce the heat to medium-low. Now, add the butter and garlic to the skillet. Stir gently as the butter melts. The garlic will become fragrant within a couple of minutes.
4. Next, season the mixture with kosher salt and black pepper. This is the time to taste the flavor and adjust it as necessary. The shrimp should be tender and juicy by now.
5. Add the lemon juice and honey to the skillet. Stir well to combine all the ingredients. The sweetness of the honey should balance with the tartness of the lemon.
6. Take the skillet off the heat and carefully transfer the shrimp along with all the sauce to the large bowl containing the salad ingredients. Gently toss everything together. It’s essential to coat the vegetables well with the sauce.
7. Take a moment to taste the salad mixing in additional lemon juice, honey, salt, or pepper as needed. Sometimes, a touch more seasoning is all it takes to elevate the flavor.
8. Once you’re satisfied with the taste, serve the salad immediately. This dish is best enjoyed fresh, making it perfect for a lovely summer meal.

Helpful Notes about Honey Lemon Shrimp Corn Salad

When preparing the Honey Lemon Shrimp Corn Salad, you’ll want to keep a few practical notes in mind to ensure the best results. Here are some tips to help you out:

• Storage: Keep any leftovers airtight in the fridge. It’s best enjoyed fresh, but it will last for up to two days. Note that the lettuce may wilt over time.
• Freezing: I wouldn’t recommend freezing this salad as the texture of the vegetables and shrimp will change upon thawing.
• Pairing: Serve this salad alongside grilled vegetables or a light protein for a complete meal.
• Seasonal Variations: During off-seasons, substitute fresh ingredients with frozen ones for convenience, but fresh is always best when possible.
• Make it a Meal: Add quinoa or brown rice to the salad for a heartier version that can be served as a main course.

Perfect Matches for Honey Lemon Shrimp Corn Salad

When it comes to serving the Honey Lemon Shrimp Corn Salad, there are plenty of delicious pairings to consider. Here are some suggestions:

• Grilled Chicken: A simple grilled chicken breast pairs beautifully with the salad’s flavors.
• Cilantro Lime Rice: The zesty taste of cilantro lime rice complements the shrimp and elevates the meal.
• Summer BBQs: This salad is perfect for summer barbecues, bringing freshness to rich grilled meats.
• Picnic Fare: Pack it for a picnic along with some crusty bread and cheese for a delightful outdoor meal.
• Light Lunch: Enjoy it as a light lunch topped with extra shrimp for added protein.
• Seasonal Fruits: Pair this salad with seasonal fruits like strawberries or watermelon for a summery vibe.

FAQ

Conclusion

The Honey Lemon Shrimp Corn Salad truly stands out with its vibrant flavors and fresh ingredients. I encourage you to try making it for your next meal or gathering; it’s a dish that’s sure to impress everyone at the table. Enjoy the lightness of summer right at home!

Honey Lemon Shrimp Corn Salad

The ultimate summer dish! This Honey Lemon Shrimp Corn Salad bursts with fresh flavors and is perfect for any occasion. Quick and easy, it's a delightful mix of succulent shrimp and sweet corn, drizzled with a zesty honey-lemon dressing. Make it tonight for a light, refreshing meal!

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 head romaine lettuce
• 1.5 cups corn
• 1 large or 2 small tomatoes
• 0.5 medium cucumber
• 1 small serrano chile optional
• 3 tablespoons olive oil
• 1 pound shrimp
• 1 teaspoon Tajin plus more if desired
• 2 to 3 tablespoons unsalted butter
• 2 to 4 cloves garlic
• 1 teaspoon kosher salt or to taste
• 1 teaspoon black pepper or to taste
• 0.25 cup lemon juice
• 2 to 4 tablespoons honey or to taste

Equipment

• Wooden Spoon
• Peeler
• Cutting Board
• Skillet
• Chef's Knife

Method

 

1. To a large bowl, add the romaine lettuce, corn, tomatoes, cucumber, optional serrano chile; set aside.
2. To a medium skillet, add the olive oil, shrimp, evenly sprinkle with Tajin, and cook over medium-high heat for about 2 minutes.
3. 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.
4. Add the lemon juice, honey, stir to combine, and taste the sauce. If desired, add additional lemon juice, honey, salt, pepper, or Tajin.
5. 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

• Tip 1: Salad is best fresh but will keep airtight in the fridge for up to 2 days, noting the lettuce will wilt and the vegetables will soften as time passes.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!