Shrimp Salad with Corn, Tamarind and Orange Relish

Chef: Carolen Berrett

Serves: 6 people



  • 1 lb Large Shrimp (peeled and deveined)

  • 6 Oranges

  • 3 Tbs tamarind paste

  • 2 Ears Fresh White Corn (cut off cob)

  • 1/2 Red Onion (sliced thinly)

  • 1 Red Jalapeno Pepper (sliced thinly)

  • 3 Tbs Olive Oil

  • 8 oz. Baby Spinach or Salad Mix

  • 1 tsp salt

  • 3 Tbs Fresh Cilantro, chopped


  1. Saute or grill shrimp, set aside. 

  2. Juice 4 of the oranges and section the other two. Set aside sections. 

  3. Dissolve tamarind paste in the orange juice. 

  4. Press through a sieve to remove any tamarind shell and mix with corn, onion, jalapeno, oil, salt, orange sections and cilantro. 

  5. Arrange salad greens on a platter, place shrimp on greens and top with relish.