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Seared Shrimp, Corn and Radish Salad

Cook Time:
10 mins
Prep Time:
5 mins

Chef notes

The perfect way to end summer is with beautiful shrimp, in-season corn and radishes. The sweet corn, pepperiness from the radish and nice caramelization from the shrimp creates a great balance in this dish.

Swap option: You can swap the shrimp for scallops.

Special equipment: Cast-iron pan or skillet.


  • 3 ears corn, kernels cut off the cob
  • 1 white peach, diced
  • 3 red radishes, thinly sliced
  • 1/2 cup chopped red stem escarole
  • 1 small orange, zested and juiced
  • 1/4 cup olive oil, plus more for cooking
  • kosher salt and freshly ground black pepper
  • 8 jumbo shrimp
  • 3 links andouille sausage, diced
  • microgreens, for garnish



In a medium bowl, mix the corn kernels, white peach, radish, escarole, orange zest and juice, olive oil, salt and pepper to taste.


Heat a large cast-iron pan or skillet over medium-high heat with just enough olive oil to coat the pan. Season the shrimp with salt and pepper and sear for 3 to 4 minutes or until golden brown on one side. Flip them to cook the other side, but you don't want them to cook too long on the other side; otherwise, they will turn rubbery.


If there is enough room in the pan, you can cook the andouille on the other side for about 4 to 6 minutes, or until the fat has rendered and the pieces are golden brown.


Remove the andouille and mix the pieces into the corn salad. Serve the salad topped with the shrimp and a sprinkle of microgreens.