Field Greens with Shrimp, Corn and Ginger

Field Greens With Shrimp, Corn And Ginger Recipe

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3 Tbsp
champagne vinegar
1 Tbsp
orange juice
3 Tbsp
olive oil
ginger root, peeled piece, finely chopped
salt and freshly ground pepper to taste
1 large
ear corn, kernels cut off
1 Tbsp
olive oil
24 large
shrimp, peeled and deveined
7 c
mixed salad greens
2 Tbsp
green onions, minced

How to Make Field Greens with Shrimp, Corn and Ginger


  • 1For the Ginger Dressing, mix the mayonnaise in a small bowl with the vinegar and water or orange juice.
  • 2Whisk in the oil in a slow, thin stream.
  • 3Press each ginger slice in a garlic press over a small glass, yielding about 2 teaspoons of juice.
  • 4Add the ginger juice to the dressing to taste.
  • 5Season with salt and pepper. (This can be prepared ahead, covered and set aside at room temperature for about 2 hours or refrigerated until 1 hour before serving.)
  • 6Cook corn kernels in a pot of simmering water for 5 minutes; drain. (This can be prepared ahead and set aside at room temperature.)
  • 7Place a heavy small nonstick skillet over medium heat and film it with about 1 tablespoon of oil.
  • 8Add the shrimp and cook until just pink, for about 2 minutes total, turning with tongs halfway. (This can be prepared ahead and set aside at cool room temperature for several hours.)
  • 9To serve, mix the corn and salad greens in a large bowl.
  • 10Gently toss with enough dressing to coat lightly.
  • 11Mound the salad in the center of 4 or 6 large plates.
  • 12Mix the shrimp with several tablespoons of the remaining dressing to coat lightly.
  • 13Arrange the shrimp around the salad.
  • 14Sprinkle the salad with green onions.
  • 15Serve immediately.

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About Field Greens with Shrimp, Corn and Ginger

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy

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