Shrimp and Corn Salsa Appetizer
I am always looking for new ideas for appetizers, especially one that is light, healthy, and delicious. Shrimp are very versatile, which makes the possibilities endless. For this recipe, I am using a latin spice profile for its warm, bold, aromatic flavors. Cucumber will be the base of the appetizer, which makes this extra healthy. You can also use a crostini or a tortilla chip if you prefer.
Let’s get started.
Ingredients for Shrimp Marinade:
½ – lb. small shrimp, cleaned and deveined
¼ – tsp. salt
¼ – tsp. ground black pepper
¼ – tsp. smoked paprika
¼ – tsp. Adobo seasoning
¼ – tsp. Cumin
¼ – tsp. garlic powder
¼ – tsp. chili powder
1 – tsp. olive oil
1 – english cucumber
Place the cleaned and dried shrimp in a bowl. In a separate bowl, combine all the spices (not the cucumber) and mix together. Drizzle olive oil over the shrimp, add the spice mixture and mix thoroughly.
Cover and place in the refrigerator until you are ready to cook them. You can let the shrimp marinate while you prepare the salsa, but let them marinate for at least ½ hour.
Now let’s prepare the corn salsa.
Ingredients for the Corn Salsa:
1 – can sweet corn (no salt added)
1/2 – red bell pepper finely diced
¼ – cup red onion finely diced
¼ – tsp. Adobo
½ – tsp. garlic powder
¼ – tsp. chili powder
1/8 – tsp. cumin
½ – tsp salt or to taste
1/8 – tsp. ground black pepper
2 – tbls chopped cilantro
1 – small lime
Finely dice the bell pepper and onion. Open the can of corn and drain out the water. Place it into a medium sized bowl. Add the diced pepper and onion to the corn. In a separate bowl, add all the spices and mix together. I used the same flavor profile as the shrimp marinade, except for the smoked paprika. Squeeze the juice of the lime over the corn mixture, mix well, then add the chopped cilantro and mix it through. Set aside until ready to serve. It is best to serve it at room temperature.
Prepare the cucumber just before you are ready to cook the shrimp.
You can use any cucumber you prefer, but I use the english cucumber because they are crisper than regular cucumbers, and the skin is not waxy. Wash the cucumber and pat it dry. Cut it into ¼ inch thick slices. Brush with olive oil and sprinkle with a little salt.
Cook the shrimp.
Cooking the shrimp is very fast, so cook them just before you are ready to serve them.
Add a little canola oil to a skillet and heat on a medium-high flame. Drop in the marinated shrimp and cook until they turn pink, about 2-3 minutes. Stir often. Do not over cook.
It’s time to assemble:
Take a oiled and salted cucumber slice and place a little corn salsa on top , then top off with one shrimp. As you put it together, place it on a serving platter. Repeat with the rest of the cucumber slices until you fill the platter. Sprinkle with chopped cilantro over the top and serve immediately.