Shrimp, Corn, and Tomato Salad

Shrimp, Corn, and Tomato Salad

Shrimp, Corn and Tomato Salad

Perfect for summertime eating, this dish is an example of how much flavor you can get out of one-pan cooking. It’s great for people who don’t like fussy cooking with loads of steps. The trick? Just be sure to have everything all ready and prepped, and then you’re five minutes away from a great meal.


Serves about 3-4 (depending on how hungry you are)

  • About 14 shrimp (you can buy these peeled, head off, deveined, etc.)
  • 2 tablespoons of extra virgin olive oil
  • 3 fresh ears of organic corn, kernels removed
  • 2 heaping cups of organic cherry tomatoes, halved
  • ¼ organic red onion, thinly sliced
  • 2 cloves of garlic, minced
  • ½ cup of sauvignon blanc (or any dry white wine you have on hand)
  • About 1 ½ limes
  • Sea Salt
  • Freshly Cracked Black Pepper
  • Touch of agave nectar (or honey if you prefer)
  • Large handful of organic baby spinach leaves
  • Handful of roughly chopped organic cilantro


1.  Get all your ingredients prepped and ready to go. Heat up a large frying pan over a medium to high heat, and add a couple of tablespoons of extra virgin olive oil. (If you’re not sure when the oil is hot enough for you to start cooking, throw a little kernel of corn in the pan. If it makes a good sizzling noise, you’re in business.) It’s important for the oil to be hot.

2.  Add the shrimp over the medium to high heat, along with a pinch of salt, and let it sit untouched in the pan for about 30 seconds. Don’t be tempted to move it around and shake the pan—what you’re doing here is getting some lovely color on your shrimp and developing good flavor.

3.  After 30 seconds, add the corn, tomatoes, and onion. Toss around for another 30 seconds or so, until everything is mixed and cooking well.

4.  Next, add your wine and garlic. The wine will reduce down quickly. Leave it for another 30 seconds over a high heat to cook out, and then turn your heat off. The shrimp will be pretty much cooked by now, and will continue to cook for a little while after you’ve taken them from the heat.

5.  Finish off the seasoning of the dish— add the juice of a lime, a small squeeze of agave nectar, and some salt and black pepper. Give it a taste — it may well need some more. Adjust accordingly. Season well!

Note: If you’d prefer to eat your salad cold, you can follow the recipe through step 5 and place it in the fridge—just toss with the spinach and herbs when you’re ready to serve.

6.  Finally, toss with the baby spinach leaves and cilantro.

Enjoy with a couple of friends!

Chef Jane Coxwell

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