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Honey Lemon Shrimp Corn Salad

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
Cook Time 5 minutes
Total Time 15 minutes
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.