Spicy Shrimp and Corn with CobbSalad Dressing
A quick sauté of corn and shrimp finished with Kewpie CobbSalad Dressing, paprika, and parsley. A simple and tasty seasonal side dish.
Ingredients (Serves 2)
- 1 ear of corn (180g), husked and cleaned
- 6 small shrimp (84g), peeled
- Parsley, finely chopped, to taste
- Ground paprika, to taste
- 1 tablespoon olive oil
- 2 tablespoons Kewpie CobbSalad Dressing
Instructions
- Peel the corn and remove silks. Rinse and wrap while wet in dry paper towels, then microwave (600W) for about 2 minutes. Let cool, then cut into quarters lengthwise.
- Heat olive oil in a frying pan and sauté the corn and shrimp until lightly browned and cooked through.
- Arrange on a plate, drizzle with Kewpie CobbSalad Dressing, and sprinkle with chopped parsley and paprika.
Tips
- Microwave time may vary—adjust depending on corn size and appliance.
About This Recipe
This quick and flavorful dish combines the natural sweetness of corn with juicy shrimp and a spicy finish from Kewpie CobbSalad Dressing. Ideal as a summer side or party snack.
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