Name: Catherine’s Shrimp & Corn Salad with Salsa Cremosa
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 Pound of Shrimp (cleaned, shelled, and deveined); 4 Ears of Corn (cleaned, husks removed); 1 Packet of Siete Foods Lemon Pepper Fajita Seasoning; 1 Small Jalapeño (seeds removed, finely diced); ¼ Cup Red Onion (finely diced); 2 Scallions; 1 Avocado (peeled, pit removed, diced); 1 Lime (or more, to taste); ¼ Cup Siete Foods Salsa Cremosa; ¼ Cup Fresh Cilantro (roughly chopped); 2 Tablespoons Siete Foods Creamy Jalapeño Botano Sauce (or more, to taste); Sea Salt (to taste); Extra Virgin Olive Oil

Ingredients

1 Pound of Shrimp (cleaned, shelled, and deveined)
4 Ears of Corn (cleaned, husks removed)
1 Packet of Siete Foods Lemon Pepper Fajita Seasoning
1 Small Jalapeño (seeds removed, finely diced)
¼ Cup Red Onion (finely diced)
2 Scallions
1 Avocado (peeled, pit removed, diced)
1 Lime (or more, to taste)
¼ Cup Siete Foods Salsa Cremosa
¼ Cup Fresh Cilantro (roughly chopped)
2 Tablespoons Siete Foods Creamy Jalapeño Botano Sauce (or more, to taste)
Sea Salt (to taste)
Extra Virgin Olive Oil

Culinary Familia dairy free gluten free grain free

Cook Time:

60 minutes

Servings

10

Rated 4.5 stars by 4 users

Meet Catherine Katinas! (A.K.A. @heyfoodiegirl on Instagram). Catherine is a food blogger with a passion for sharing yummy food creations straight from her kitchen. She is also a member of our Culinary Creators Familia! On a recent trip to our Siete HQ, she created a Shrimp & Corn Salad with our Salsa Cremosa and Lemon Pepper Fajita Seasoning. We hope you enjoy it as much as we did. ¡Buen Provecho!

Ingredients

1 Pound of Shrimp (cleaned, shelled, and deveined)
4 Ears of Corn (cleaned, husks removed)
1 Packet of Siete Foods Lemon Pepper Fajita Seasoning
1 Small Jalapeño (seeds removed, finely diced)
¼ Cup Red Onion (finely diced)
2 Scallions
1 Avocado (peeled, pit removed, diced)
1 Lime (or more, to taste)
¼ Cup Siete Foods Salsa Cremosa
¼ Cup Fresh Cilantro (roughly chopped)
2 Tablespoons Siete Foods Creamy Jalapeño Botano Sauce (or more, to taste)
Sea Salt (to taste)
Extra Virgin Olive Oil

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Ingredients

1 Pound of Shrimp (cleaned, shelled, and deveined)
4 Ears of Corn (cleaned, husks removed)
1 Packet of Siete Foods Lemon Pepper Fajita Seasoning
1 Small Jalapeño (seeds removed, finely diced)
¼ Cup Red Onion (finely diced)
2 Scallions
1 Avocado (peeled, pit removed, diced)
1 Lime (or more, to taste)
¼ Cup Siete Foods Salsa Cremosa
¼ Cup Fresh Cilantro (roughly chopped)
2 Tablespoons Siete Foods Creamy Jalapeño Botano Sauce (or more, to taste)
Sea Salt (to taste)
Extra Virgin Olive Oil

Lemon Pepper Fajita Seasoning

$20.00

ADD TO CART

Salsa Cremosa

$30.00

ADD TO CART

Jalapeño Botana Sauce

$26.00

ADD TO CART

Directions

Roast the Corn: Preheat your oven to 400℉. Place the corn on a small, rimmed baking sheet lined with parchment. Drizzle a bit of olive oil (about one teaspoon) over the ears of corn and use your hands to rub it on all sides. Sprinkle with a big pinch of sea salt and bake for about 30 minutes, using tongs to carefully rotate the corn every 10 minutes. After 30 minutes, turn the oven to broil and broil the corn for about 6 minutes, carefully using tongs to turn the corn over halfway through. The corn should look a bit charred in some parts, but not completely burnt. Sprinkle with a bit more sea salt and let cool before carefully slicing the corn off the ears and placing in a bowl for later.

Cook the Shrimp: Pat the shrimp dry using paper towels, then toss it with the entire packet of Lemon Pepper Fajita Seasoning. Drizzle about one tablespoon of olive oil in a large skillet and heat over medium-high. Carefully put all of the shrimp in the pan and make sure they are in one even layer, so each shrimp is touching the bottom of the pan. Shrimp cooks very quickly, and you want to be careful not to overcook it! You are looking for a nice char on either side. Depending on the size of your shrimp and heat of your pan, it may take more or less time. I cooked my medium-sized shrimp for about 1.5 minutes on each side. Remove the shrimp from the pan and place them in a large bowl until you are ready to assemble the salad.

Assemble the Salad: In a bowl, combine the corn kernels, shrimp, diced jalapeño, diced onion, scallions, diced avocado, lime juice, and Salsa Cremosa. Gently toss all of the ingredients together until the sauce and lime juice cover everything. Add in most of the cilantro, reserving some to garnish your dish. Choose your own adventure with the Botano sauce: mix it all in with the salad, or drizzle it on top for another pop of beautiful green color. I can’t get enough of the Botano sauce, so I even added a little extra to mine.

Enjoy! ¡Buen Provecho!

Recipe Note

Tips:

This recipe can easily be prepared in advance. You can cook the shrimp and/or corn ahead of time and keep them chilled until you’re ready to assemble and serve the salad. If you want to make the whole dish in advance, I recommend waiting to add the avocado until you’re ready to enjoy (so it doesn’t turn brown).

Catherine’s Shrimp & Corn Salad with Salsa Cremosa

Ingredients

Cook Time:

Servings

Ingredients

Ingredients

Directions

Recipe Note

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