Shrimp and Corn Salad
4 servings
30 minutes
This shrimp and corn salad is a vibrant representative of Thai cuisine, combining freshness, spiciness, and rich seafood flavor. The tradition of adding shrimp to salads dates back to Thailand's coastal regions where seafood has always been an important part of the diet. The sweetness of corn complements the tenderness of shrimp, while the citrus dressing with orange juice and rice vinegar adds a sophisticated tang to the dish. Lettuce and mint leaves add freshness, while avocado provides a creamy texture. This salad is perfect for a hot day when you crave lightness and juiciness and can be served as either a standalone dish or an elegant appetizer. It is served chilled, allowing all flavor nuances to fully unfold.
1
Clean the shrimp. Use a sharp knife to cut the kernels off the corn cobs. Peel the zest from the orange in strips.
- Shrimps: 500 g
- Corn cobs: 4 pieces
- Oranges: 1 piece
2
In a saucepan, mix shrimp shells, remaining corn cobs, a quartered onion, orange zest, bay leaf, black pepper, water, and wine. Bring to a boil and simmer for 15 minutes.
- Shrimps: 500 g
- Corn cobs: 4 pieces
- Onion: 1 head
- Oranges: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 10 pieces
- Water: 6 glasss
- Dry white wine: 1 glass
3
Strain the broth and return it to the pot. Bring to a boil.
4
Add shrimp and corn kernels to the boiling broth. Cook for 2-3 minutes until the shrimp are done. Strain, leaving 1 tablespoon of broth. Cool well.
- Shrimps: 500 g
- Corn cobs: 4 pieces
5
In a bowl, mix the remaining spoon of broth, oil, and vinegar. Add salt and pepper. Then squeeze the juice from half an orange. Add shrimp and corn, and mix well. Refrigerate for 10-15 minutes.
- Extra virgin olive oil: 2 tablespoons
- Rice vinegar: 2 teaspoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Oranges: 1 piece
- Shrimps: 500 g
- Corn cobs: 4 pieces
6
Place the lettuce leaves on plates. Top with salad, slices of peeled avocado, and mint leaves. Drizzle with the remaining juice from the bowl and squeeze juice from the other half of the orange. Add salt.
- Lettuce: 1 piece
- Avocado: 2 pieces
- Mint leaves: 70 g
- Oranges: 1 piece
- Coarse salt: to taste