Wave the magic wand. Take some shrimp; toss them with some spices; saute them; cook up some corn, beans, and salsa together, and abracadabra! It's magic.
OK. You don't get it. I am sorry. The magic is that this simple, spicy, satisfying dish can be anything you want it to be.
Need a snack or appetizer? Chop up the shrimp and serve it all as a dip with crispy corn chips.
Feel like a roll up your shirt sleeves and dig in casual meal? Toast some corn or flour tortillas; slice an avocado; squeeze a lime; and devour some really delicious tacos.
Want a salad? Forget all those limp lettuces. Hot, cold, or room temperature, this.is.good. Really. (And, could be served on a bed of romaine.)
Need to feed a bigger group? Whip up some rice and guacamole as sides, and nobody will be able to keep their knife and fork away.
Magic Spicy Shrimp and Corn Salad answers every need you ever had...except maybe for cake...or chocolate...BUT, it is light enough that you should still have room for dessert.
I told you. Magic.
(adapted from Cooking Light)
1 tablespoon chili powder (I used Ancho Chile Powder)
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon kosher salt
1 1/2 pounds medium shrimp, peeled and deveined
1-2 tablespoons olive oil
juice of a lime (divided)
2 ears sweet corn, kernels cut from cob
1 pint bottled salsa (I used my Basic Canned Salsa. This is where you will really adjust the spice of the dish to your taste. Use a mild salsa or heat it up, if you like.)
1 can (15 ounces) black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
Combine the first 4 ingredients in a bowl.
Add shrimp and toss to coat.
Heat oil in a large skillet over medium-high heat.
Add shrimp and saute until cooked through.
Add juice of half of the lime.
Remove the shrimp from the pan.
Add the corn; saute briefly.
Stir in salsa and beans and bring to a simmer.
Remove from heat and add the juice of the other half of the lime and the cilantro.
Depending on final dish desired, stir shrimp into corn and bean mixture or serve shrimp on top. (Serves 4.)