Pesto Corn Salad with Shrimp is a fresh and vibrant dish that combines sweet summer corn with juicy, sautéed shrimp and a zesty basil pesto. This refreshing salad bursts with flavors, offering the perfect balance of savory shrimp, crunchy corn, and the herby richness of pesto. It’s a light yet satisfying meal that’s ideal for warm weather, and it comes together quickly, making it great for lunch, picnics, or a casual dinner. Serve it as a main dish or as a side with grilled meats or fish for a delightful, Mediterranean-inspired feast.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 4 ears of corn, kernels removed (or 2 cups frozen corn, thawed)
- 1/2 cup pesto (store-bought or homemade)
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Parmesan cheese (optional, for garnish)
Instructions:
- Cook the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
- Prepare the Corn: In the same skillet, add another tablespoon of olive oil and sauté the corn for 3-4 minutes, until slightly charred and tender. Remove from heat and let cool slightly.
- Assemble the Salad: In a large bowl, combine the cooked shrimp, sautéed corn, cherry tomatoes, and red onion. Drizzle with lemon juice and toss to combine.
- Add the Pesto: Gently fold in the pesto, making sure everything is evenly coated. Season with additional salt and pepper if needed.
- Garnish and Serve: Transfer the salad to a serving dish, and garnish with fresh basil and a sprinkle of Parmesan cheese if desired.
This Pesto Corn Salad with Shrimp is a deliciously light and flavorful meal that’s perfect for summer dining, offering a fresh, herbaceous twist on traditional shrimp salads.
