Scampi bowl with charred corn salsa
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
This Mexican-inspired salsa bowl is ready in the time it takes the frozen scampi to cook. It's got plenty of veg and is fun to eat as well as being super easy to make.
Each serving provides 490 kcal, 12.7g protein, 48.9g carbohydrate (of which 7.4g sugars), 25.7g fat (of which 4.4g saturates), 6g fibre and 2.4g salt.
By Elly Curshen
Ingredients
For the scampi bowl
- 16 pieces frozen scampi
- red cabbage, finely shredded or lettuce, shredded
- 4 tbsp soured cream
- 4 tbsp guacamole
- 4 handfuls tortilla chips
- 4 lime wedges
For the charred corn salsa
- 125g/4½oz frozen sweetcorn
- 125g/4½oz baby plum tomatoes or cherry tomatoes, finely chopped
- 60g/2¼oz red onion, finely chopped
- 60g/2¼oz red or orange pepper, finely chopped
- ½ red chilli, finely chopped (or to taste)
- 2 tbsp roughly chopped fresh coriander
- ½ tsp sea salt flakes or large pinch fine salt
- ¼ tsp ground cumin
- 1 lime, juice only or 20ml/¾fl oz freshly squeezed lime juice
Method
To make the scampi bowl, cook the scampi according to the packet instructions (either in a deep fat fryer, air fryer or oven) until cooked through.
Meanwhile, to make the salsa, place a large frying pan over a medium–high heat. Cook the frozen sweetcorn for 8–10 minutes, or until browned and charred. Add the corn directly from the freezer, no thawing is needed. Stir only occasionally to allow a deep char to develop.
Tip the charred corn into a large bowl and add the tomato, onion, pepper, chilli, coriander, salt, cumin and lime juice. Mix to combine.
To serve, divide the charred corn salsa between four bowls. Add the scampi, cabbage or lettuce, soured cream, guacamole, tortilla chips and lime wedges.
Recipe tips
The recipe works with fish fingers too if you want a more budget version.
