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skillet of paprika shrimp and corn

Paprika-Spiced Shrimp and Corn Salad

This dish can stand alone, but is also tasty along with a fresh salad, or accompanied by taco fixings such as corn tortillas, salsa, and Cotija cheese. For heartier appetites, consider upping the shrimp to 1 1/4 pounds or more.
Servings 4 servings
Calories 255 kcal

Ingredients

  • 1 1/2 tablepoons extra-virgin olive oil, divided
  • 1/2 medium red onion, chopped
  • 4 ears fresh corn, husks and silks removed
  • 2/3 cup cherry tomatoes, halved if they're large
  • 1 large handful fresh arugula
  • 1/4 to 1/2 teaspoon Kosher salt
  • 1 pound uncooked medium shrimp, peeled and deveined
  • Cayenne pepper
  • Smoked paprika
  • 1/2 fresh lemon

Instructions

  1. Set a large skillet over medium-high heat and pour in 1/2 tablespoon of the olive oil. Swirl the oil in the pan and add the onion. Saute for a few minutes until tender.
  2. While the onion cooks, use a serrated-edge knife to shear the corn kernels off the cobs into a bowl to catch them. Add the corn to the onion and saute for a minute or two until the corn is just tender. Add the tomatoes and arugula and give it a stir just until the arugula wilts. Add the 1/4 teaspoon of salt, stir, taste, and add another 1/4 teaspoon salt, if desired. Transfer the corn salad to a serving platter.

  3. Wipe out the pan to remove any remaining vegetables and set it back on the stove.
  4. Lay the shrimp on your work surface and sprinkle a very small dash of cayenne and a generous dash or 2 of paprika on top of each shrimp. Go easy on the cayenne, especially if you are sensitive to spicy foods. No need to season the second side.
  5. Set the skillet over medium-high heat and add the remaining tablespoon of oil to the pan. Give the pan a swirl to distribute the oil and lay the shrimp in the pan. Cook until the shrimp turn pink and lose their transluscency, turning halfway through. They will cook in just a couple of minutes. Squeeze the half lemon over the shrimp and transfer the cooked shrimp on top of the corn salad. Serve immediately.