Pesto Charred Corn, Shrimp & Mozzarella Salad

Name: Pesto Charred Corn, Shrimp & Mozzarella Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian, European, Mediterranean
Ingredients: 3 ears of corn, husks removed; ½ tsp salt; Olive oil; 8 ounces shrimp, peeled and deveined; ½ tsp salt; ½ tsp paprika; ½ tsp garlic powder; ½ tsp oregano; Olive oil; 1 large tomato, chopped; 1 peach, seeded and chopped; 1 cup thinly sliced cucumbers (cut into half moons); ½ small red onion, thinly sliced; 4 ounces fresh mozzarella cheese, cut into small cubes; 6-8 tbsp basil pesto

5 steps

Prep:15minCook:25min

Updated at: Thu, 17 Aug 2023 11:36:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories242.6 kcal (12%)

Total Fat15.4 g (22%)

Carbs11.1 g (4%)

Sugars5.3 g (6%)

Protein16.5 g (33%)

Sodium594 mg (30%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Instructions

Step 1

Preheat the broiler to high heat. Add the corn ears to a sheet pan, drizzle with oil and salt and gently roll the corn to coat. Place 6 inches from the broiler and broil for 5-6 mins per side until charred.

Step 2

Allow the corn to cool for a couple minutes. Once cooled, shave the sides of the corn to remove the kernels. *I like doing this on the sheet pan to avoid making a mess.*

Step 3

Prepare the shrimp. Add the shrimp to a bowl and add the salt, paprika, garlic powder and oregano. Drizzle with 1-2 tsp of olive oil and toss to combine.

Step 4

Heat a skillet over medium-high heat, add a drizzle of olive oil and the shrimp and cook for about two minutes per side. Remove and set on a cutting board. Chop into thirds and set aside.

Step 5

Add the corn, tomatoes, peaches, cucumbers, onion, mozzarella and shrimp to a large bowl. Add the pesto and toss to combine.

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