An unexpected twist in the form of spicy, creamy tahini sauce takes this shrimp and sweet corn duo from classic to exciting.
Pan-Seared Shrimp with Corn Salsa and Spicy Lime Tahini
¾ pound peeled and deveined shrimp, tails on
2 ears fresh sweet corn, husk removed and kernels cut off
½ red onion, minced
1 bundle radishes, thinly sliced
½ teaspoon paprika
Salt and pepper to taste
1 large handful fresh parsley, roughly chopped
1 bottle CAVA Spicy Lime Tahini
In a medium bowl, toss shrimp in Spicy Lime Tahini. Next, thread shrimp onto bamboo skewers. Place each skewer on a baking sheet lined with parchment paper and place in the fridge to marinate for 30 minutes.
Next, heat a large nonstick pan to medium-high. Sprinkle in fresh corn and allow to cook for 3-4 minutes, without tossing the pan at all, until the corn is lightly charred. Toss the corn in the pan and allow to char for another 2-3 minutes. Remove corn from pan and set aside.
Pull shrimp from the fridge and add skewers directly to the same pan. Sear at a high temperature, flipping at 2 minutes, until lightly charred – a total cook time of about 3-4 minutes. Set aside.
In a large bowl, toss charred corn with sliced radishes, juice of 1 lime, a pinch of paprika, and salt and pepper to taste. Toss with 2 tablespoons Spicy Lime Tahini. Serve corn salsa alongside shrimp skewers and finish with a generous sprinkle of parsley.
You can purchase our line of chef-crafted dips and spreads at your area Whole Foods or other area specialty market. CAVA Sauces – including Green Harissa, Lemon Herb Tahini, Yogurt Dill, and Spicy Lime Tahini – are available exclusively in Whole Foods Market locations across the Mid-Atlantic region.
Click here to find the one that’s closest to you.