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Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette

Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette

High-heat cast-iron searing locks in sweet, tender Gulf shrimp before tossing them with freshly charred corn, crisp red onion, and a tangy benne seed chow-chow dressing elevated with a splash of fish sauce. A vibrant Southern lunch that honors hot August afternoons in Atlanta with every bite.

Marcus Stone
Marcus Stone
Prep: 15 minutes
Cook: 15 minutes
4
easy
lunchsalad
gulf-shrimpcast-ironsouthern-heritagesummer-lunch+1

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Timeline

15 minutes
0m5m10m15m
Toast Benne Seeds
4m
Whisk Vinaigrette
4m
Char Corn in Cast Iron
5m
Sear Gulf Shrimp
4m
Assemble & Serve Salad
3m

Ingredients

  • 1.5 lbs Wild Gulf shrimp(peeled, deveined, pat completely dry)
  • 3 ears Fresh sweet corn(kernels shucked off cob, about 2 cups)
  • 2 tbsp Vegetable oil(divided; peanut or high-smoke-point oil works great)
  • 1 tsp Creole seasoning(low-sodium preferred)
  • 0.5 tsp Kosher salt
  • 0.25 tsp Freshly cracked black pepper
  • 0.5 cup Green tomato chow-chow(store-bought or homemade pickled relish)
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Extra-virgin olive oil
  • 1 tsp Asian fish sauce(for depth and savory umami)
  • 1 tbsp Benne seeds(or toasted sesame seeds)
  • 0.5 cup Red bell pepper(finely diced)
  • 0.25 cup Red onion(thinly sliced)
  • 0.25 cup Fresh cilantro(rough-chopped)
  • 4 cups Tender butter lettuce greens(washed and dried)

Instructions

  1. 1

    Place a small dry skillet over medium heat and toast 1 tbsp Benne seeds for 2 to 3 minutes until golden and nutty. Transfer to a small bowl and set aside.

    4 min

    Tip: Watch benne seeds closely; their small size means they can turn from toasted to scorched quickly.

  2. 2

    In a medium mixing bowl, whisk together 0.5 cup Green tomato chow-chow, 2 tbsp Apple cider vinegar, 2 tbsp Extra-virgin olive oil, 1 tsp Asian fish sauce, and the toasted 1 tbsp Benne seeds to create the vinaigrette.

    4 min

    Tip: The fish sauce adds an incredible savory depth that rounds out the vinegar and sweet chow-chow without tasting fishy.

  3. 3

    Heat 1 tbsp Vegetable oil in a 12-inch cast-iron skillet over high heat until wisps of smoke appear. Add 3 ears Fresh sweet corn kernels in an even layer. Sear undisturbed for 3 minutes until nicely charred, then stir once and cook 1 more minute. Transfer charred corn to a large bowl.

    5 min

    Tip: Getting a hard char on sweet corn intensifies its natural sugars and adds smoky undertones.

  4. 4

    In a bowl, toss 1.5 lbs Wild Gulf shrimp with 1 tsp Creole seasoning, 0.5 tsp Kosher salt, and 0.25 tsp Freshly cracked black pepper. Add remaining 1 tbsp Vegetable oil to the screaming-hot cast-iron skillet. Lay shrimp in a single layer and cook without moving for 90 seconds, then flip and cook 60 seconds until opaque and lightly caramelized.

    4 min

    Tip: Do not overcrowd the pan; cook in two batches if necessary so the shrimp sear instead of steaming.

  5. 5

    To the large bowl with charred corn, add 0.5 cup Red bell pepper, 0.25 cup Red onion, 0.25 cup Fresh cilantro, and 4 cups Tender butter lettuce greens. Pour half the prepared vinaigrette over the top and gently toss. Divide salad among four lunch plates, top each with seared shrimp, and spoon remaining vinaigrette over top.

    3 min

    Tip: Serve immediately while the seared shrimp are warm against the cool greens.

Chef's Notes

Growing up in Atlanta, August lunches were all about keeping cool while savoring peak summer produce. My grandmother always kept a jar of tangy green tomato chow-chow in the icebox. When I started cooking on line in Charleston, I learned how to balance that bright pickled sharpness with sweet, quick-seared Gulf shrimp. The key to this dish is getting your cast-iron skillet screaming hot so the shrimp get a quick, caramelized sear without overcooking, while toasted benne seeds and a tiny splash of fish sauce bring modern depth to heritage flavors.

Frequently Asked Questions

How long does Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette take to make?

Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette takes about 30 minutes total. That includes 15 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette?

The main ingredients are: Wild Gulf shrimp, Fresh sweet corn, Vegetable oil, Creole seasoning, Kosher salt, Freshly cracked black pepper, Green tomato chow-chow, Apple cider vinegar, Extra-virgin olive oil, Asian fish sauce, Benne seeds, Red bell pepper, Red onion, Fresh cilantro, Tender butter lettuce greens.

What type of meal is Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette?

Cast-Iron Seared Gulf Shrimp & Sweet Corn Salad with Fiery Benne-Chow-Chow Vinaigrette is categorized as: lunch, salad.