Garlic Shrimp with Corn & Tomato Salad

blue circle foods garlic shrimp with corn and tomoatoes
Garlic Shrimp with Summer Corn and Tomato Salsa
Light and crisp, this summery dish elevates your dinner table! This recipe calls for our jumbo size Black Tiger Shrimp, but you could easily sub our Raw Pacific White Shrimp. Plus, this meal is deceivingly simple to make; we won't tell if you don't!
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course, Salad
Cuisine American


For the salad:

  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil extra virgin
  • 2 cups fresh sweet yellow corn
  • 2 cups cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • fresh basil for garnish

For the shrimp:

  • 1 lb Blue Circle Foods Shrimp Black Tiger or Raw Pacific White
  • 3 tbsp unsalted butter
  • 3 tbsp olive oil extra virgin
  • 5 cloves garlic sliced
  • 2 tbsp fresh parsley finely chopped
  • 1 pinch red pepper flakes
  • salt & pepper To Taste


For the salad:

  • To a mixing bowl whisk together vinegar & olive oil. 
  • Add the corn, tomatoes, red onion & avocado. Toss to coat. Season with salt, pepper & basil.
  • Transfer to a serving bowl & set aside while you cook the shrimp. 

For the shrimp:

  • In a frying pan over medium heat add the butter, olive oil & garlic. Cook until fragrant, about 2 minutes.
  • In a single layer add the shrimp, cook for 2 to 3 minutes on each side.
  • Finish with lemon juice, parsley & red pepper flakes. Toss shrimp to coat. Season to taste with salt & pepper.
  • Top prepared salad with shrimp & serve warm!

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