I love a good go to salad and this one has now moved in my rotation. I used a pre packaged salad mix of an elote version from HEB instead of the Trader Joe’s listed below, but regardless it’s nice to be able to use whatever you find on hand.
Shrimp Street Corn Salad
(Adapted Dash of Mandi)
1 tbsp olive or avocado oil
1 lb. Argentinian red shrimp, defrosted
1 – 1.5 tsp Chile lime seasoning
1 (14 oz.) bag of Trader Joe’s Mexican style roasted corn
1 (13.6 oz.) bag of Trader Joe’s southwestern chopped salad
1 avocado, pit removed, sliced or chopped in small pieces
limes for squeezing, optional
In a large skillet add the Mexican street corn and cook according to package instructions. When done cooking remove from heat. I heated mine on a flat top on the grill.
Pat dry your shrimp and season with Chile lime seasoning. Set aside.
In a large bowl add the ingredients from the salad and mix to combine. Add the Mexican street corn.
Wipe down the skillet that was used to cook the street corn in.
Add 1 tbsp of oil to the skillet over medium heat then arrange the shrimp in a single layer.
Cook the shrimp on each side until they’re cooked through. It should only take a few minutes per side. I grilled my shrimp for more flavor.
Add cooked shrimp to the salad along with the avocado.
Add a squeeze of lime if desired and enjoy!
