Shrimp, Corn, and Chorizo Salad is a vibrant and hearty dish that brings together the smoky spiciness of chorizo, the sweetness of fresh corn, and the succulent flavor of shrimp. This salad is a perfect blend of textures and tastes, making it an excellent choice for a light lunch, a satisfying dinner, or a unique side dish for your next gathering. The zesty dressing ties everything together, adding a refreshing finish to this flavor-packed salad.

Photo byElizabeth

In this dish, the smoky chorizo complements the natural sweetness of the corn and the tender, juicy shrimp, creating a well-balanced and exciting salad. The combination of these ingredients offers a deliciously rich and satisfying meal that’s both refreshing and filling. Whether served warm or at room temperature, this salad is sure to impress.

Serving Suggestions:

- Serve Shrimp, Corn, and Chorizo Salad as a light main course, paired with crusty bread or a simple green salad.

- This salad also makes a great side dish for grilled meats or seafood, adding a burst of flavor to your meal.

- For a fun twist, add a sprinkle of crumbled feta or cotija cheese for a creamy contrast.

- Pair with a cold beer or a glass of crisp white wine to complement the bold flavors.

Nutritional Information (per serving, based on 4 servings):

• • - Calories: 320
  • - Total Fat: 18g
  • - Saturated Fat: 6g
  • - Cholesterol: 180mg
  • - Sodium: 820mg
  • - Total Carbohydrates: 16g
  • - Dietary Fiber: 2g
  • - Sugars: 4g
  • - Protein: 25g

Storage Information:

- Shrimp, Corn, and Chorizo Salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

- Before serving, allow the salad to come to room temperature or give it a quick toss to refresh the flavors.

Photo byElizabeth

Shrimp, Corn, and Chorizo Salad Recipe

Ingredients:

• - 1 tablespoon olive oil
• - 8 ounces chorizo sausage, crumbled
• - 1 pound large shrimp, peeled and deveined
• - 2 cups fresh corn kernels (about 3 ears)
• - 1/2 cup diced red bell pepper
• - 1/2 cup diced red onion
• - 2 tablespoons fresh lime juice
• - 1 tablespoon fresh cilantro, chopped
• - 1 teaspoon smoked paprika
• - Salt and freshly ground black pepper, to taste
• - Optional: crumbled feta or cotija cheese for topping

Instructions:

1. Cook the Chorizo:

- In a large skillet, heat the olive oil over medium heat. Add the crumbled chorizo and cook until it is browned and fully cooked, about 5-7 minutes. Remove the chorizo from the skillet and set it aside on a paper towel-lined plate to drain excess fat.

2. Cook the Shrimp:

- In the same skillet, add the shrimp to the chorizo drippings and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

3. Sauté the Vegetables:

- Add the corn kernels, diced red bell pepper, and red onion to the skillet. Sauté the vegetables over medium heat until they are tender and slightly charred, about 5 minutes.

4. Combine the Salad:

- In a large mixing bowl, combine the cooked chorizo, shrimp, and sautéed vegetables. Add the fresh lime juice, chopped cilantro, and smoked paprika. Toss everything together until well mixed. Season with salt and freshly ground black pepper to taste.

5. Serve:

- Transfer the salad to a serving platter or individual plates. If desired, sprinkle crumbled feta or cotija cheese over the top for an added creamy contrast.

- Serve warm or at room temperature, and enjoy the zesty, flavor-packed combination of shrimp, corn, and chorizo.

Shrimp, Corn, and Chorizo Salad is a bold and satisfying dish that’s sure to be a hit at your table. With its vibrant colors and rich flavors, this salad is as beautiful to serve as it is delicious to eat. Whether you’re enjoying it as a main course or as a side, this salad is a true celebration of fresh, bold ingredients.