Lemon Shrimp with Basil Corn Salad
Aug 31, 2016 in 30 minutes or less, epicurious, fish and shellfish, healthy recipes, main course, salads, basil, corn, dijon mustard, dinner. Read the original on: The Redhead Baker
Can dinner be both easy AND healthy? Yes! Serve lemon shrimp over a salad of corn, red onion and basil with a red wine vinaigrette.
Weeknight meals are essential to most families. Even recipes that are ready in under 30 minutes can feel like they’re taking FOREVER when you’re starving, and the kids are starving, and you’re tired because you just got home from work.
So, how about a recipe that’s ready in under 20 minutes? Yes, it is possible!
Most meats take at least 20 minutes, depending on size and thickness. Shrimp, however, cook very quickly. I used small-size shrimp, which cook in about 4 minutes. Larger shrimp might take a whopping 3 minutes. Deal breaker, I know.
The corn takes 10 minutes, and you can cook the shrimp while the corn cooks. Everything else in the recipe requires no cooking. Just a quick shake of the salad dressing, a quick toss in a mixing bowl, and you’re done!
This is a nice, light meal for a hot summer night, but if you don’t think it sounds filling enough, you can add some croutons to the salad, or serve with slices of French or Italian bread.
What’s even better is that the leftovers (if there are any) are delicious eaten cold the next day, when the dressing has had the time to soak into the shrimp and corn.
Pin this recipe for Lemon Shrimp with Basil Corn Salad for later!
Lemon Shrimp with Basil Corn Salad
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author: Coleen, The Redhead Baker
Serves: 4 servings
Ingredients
- 2 medium ears corn, husks removed
- 2 tbsp. butter
- Zest of 1 lemon
- 12 oz shrimp, peeled and deveined
- 1 garlic clove, grated
- Olive oil
- Freshly ground black pepper
- ½ small red onion, finely diced
- 2 tbsp red wine vinegar
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- ½ cup basil, chopped
Directions
- Melt the butter in a medium saucepan over medium heat. Add the corn kernels and cook for 10 minutes, stirring occasionally.
- Pour the corn into a large mixing bowl, and add the red onion and the basil.
- In a small bowl with a tight-fitting lid, add the red wine vinegar, 1 tbsp of olive oil, the mustard, lemon juice, ½ tsp salt and ¼ tsp pepper. Cover tightly and shake to combine. Pour the mixture over the corn salad.
- In a small mixing bowl, toss the shrimp with the lemon zest, grated garlic, 1 tsp salt and ½ tsp pepper.
- Heat 2 tbsp of olive oil in a large skillet, and add the shrimp. Cook until pink and opaque, about 3 minutes. Add the shrimp to the corn salad. Divide evenly among 4 bowls and serve.
3.5.3208
Slightly adapted from Delish
The post Lemon Shrimp with Basil Corn Salad appeared first on The Redhead Baker.
Read the original on: The Redhead Baker
The Redhead Baker, Coleen Hill
I've been blogging since 2009, sharing approachable recipes that cooks of any level can make in their own homes!
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