Cilantro Lime Shrimp & Corn Slaw

Instructions

1 Start by placing your shrimp in a large bowl with 2 tbsp of the cilantro-lime
dressing. Season with about half of the black pepper. Then allow to marinate for
about 10 minutes.
2 While the shrimp is marinating, cook the corn on the cob. To do this use a grill
pan if you have one, if not a regular pan will work fine. Heat the pan to medium
heat. Then rub the corn on the cob with the olive oil, and place it in the hot
grill pan. Pour the 1/2 cup of water in the bottom of the pan. The steam from
the water will help the corn to cook.
3 Cook the corn on the cob turning every 1-2 minutes. Just long enough to give the
corn some light grill marks. After 8-10 minutes the corn should be cooked.
Remove the corn from the pan and place it on a cutting board. Allow it to cool
for a few minutes and then cut the corn off the cob. To do this stand the cob
tall on a cutting board and run a knife between the ears of corn and the cob.
4 While the corn is cooking, steam your broccoli for 8 minutes. To do this you
will place about ½ an inch of water on the bottom of a pot. Place the broccoli
in the pot and covered with a lid. Bring the water to a boil and cook covered
for 8 minutes. Once the broccoli is done, drain the water from the pot and add
the butter and a dash of salt to the pot. Cover with a lid and toss the broccoli
in the butter to coat. Leave covered but removed from the heat. The lid will
help to keep the broccoli warm while you finish cooking.
5 In the same pan you cooked the corn in, add your shrimp and the dressing it has
been soaking in. Cook the shrimp on medium heat, for about 3 minutes on one
side, then flip and cook on the other side for another 2 minutes. You will know
the shrimp is done when it is no longer translucent and pink on both sides.
6 While the shrimp is cooking toss the coleslaw mix with the additional 1 tbsp of
cilantro lime dressing.
7 Once the shrimp is done, remove the shrimp from the pan. Then add the zucchini
to the pan with ¼ cup water. Bring the water to a boil and toss the zucchini for
2-3 and season with black pepper. This is just enough to soften the zucchini
noodles. (The noodles will not be submerged in the water.)
8 Now it's time to assemble. Start by tossing your coleslaw with the cooked
zucchini. Then top your coleslaw & zucchini mixture with the corn and broccoli,
then add your sliced cherry tomatoes, and shrimp.
9 Serve and enjoy!

Cilantro Lime Shrimp & Corn Slaw

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Cuisine:

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🧂 Ingredients

Instructions

Cilantro Lime Shrimp & Corn Slaw

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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