Rating: 5 stars
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Seared shrimp with a quick spice rub pairs with pan-charred summer vegetables in this simple dish that pops with fresh flavor. A little white wine vinegar balances the sweetness of the caramelized veggies and also complements the shrimp.

Tim Cebula
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Caitlin Bensel

Recipe Summary

active:
13 mins
total:
43 mins
Yield:
Serves 4 (serving size: about 5 shrimp and 1 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt and 1 quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover bowl with plastic wrap. Place in refrigerator for 30 minutes.

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  • Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.

  • Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done. Serve shrimp with salad.

Nutrition Facts

232 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1.1g; protein 20g; carbohydrates 27g; fiber 4g; cholesterol 143mg; iron 1mg; sodium 557mg; calcium 77mg; sugars 10g.
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