Optional, for serving: tortilla chips; hoe cakes; rice; additional cilantro or fresh parsley garnish
Instructions
PREPARE THE SALAD
Steam or boil the corn until crisp-tender (about 3-4 minutes). Drain and cool to room temperature. NOTE: If you like your corn very crisp, you can skip the step of cooking the kernels. Just add the raw corn straight off the cob directly into the salad. It will soften a bit as it sits in the dressing and combines with the other ingredients.
In a large bowl, combine corn with remaining salad ingredients. Toss to coat, then set aside and let “marinate” while you prepare the shrimp.
COOK THE SHRIMP
Place shrimp in a large bowl; set aside.
In a small bowl, whisk together chili powder, flour, cumin, garlic powder, paprika, onion powder, oregano, cayenne and salt.
Sprinkle the seasoning blend over the shrimp; toss to coat.
Heat oil in a large skillet over medium-high heat. Cook the shrimp for 3 to 4 minutes, flipping once, until they are opaque and cooked through.
Notes
Substitute with frozen, thawed corn. If using thawed frozen corn, you do not need to steam or boil it before adding it directly to the salad.
If you like the fresh corn very crisp, you can skip the step of steaming and boiling. Instead, just cut the kernels from the cobs and add them directly to the salad. The corn will soften a bit as it sits in the dressing and absorbs some of the other ingredients.
Don't want to make a fresh tomato salad? Omit that step and just serve the seasoned shrimp in bowls, on top of green salads, in tacos, or with rice.
Spicy Mexican Shrimp: add more cayenne to the seasoning blend for extra heat. As written, this dish is fairly mild.
Cooking for a smaller family? Cut all of the ingredients in half to prepare less salad and just one pound of shrimp.