Smoky Shrimp and Corn Bowls with Dill & Buttermilk Ranch

Cooking Time

15-20 minutes

Prep Time

15-20 minutes

Serving Size

2 servings

This bold and vibrant Smokey Shrimp and Corn Bowl is a fresh fusion of Southern comfort and East Coast freshness, combining charred corn, juicy shrimp, crisp cucumbers, and baby potatoes with two irresistible dressings.

Tossed in a smokey paprika vinaigrette and finished with a rich, tangy blue cheese buttermilk ranch made with Wesson mayonnaise—a pantry staple that adds creamy flavor and versatility—this dish brings together classic flavors with a modern twist. Wesson mayo isn’t just the base of this crave-worthy ranch—it’s a kitchen essential you’ll reach for all week long.

Perfect for warm weather dinners, casual entertaining, or easy weekday meals, this bowl is as satisfying as it is simple. It also packs up beautifully for lunches, making it a convenient option you’ll want in regular rotation.

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CONTAINS:

Shellfish (shrimp), eggs (mayo)

Ingredients

Smoky Paprika Vinaigrette

Wesson Canola Oil 3 tbsp.

White wine vinegar 1 tbsp.

Smoked paprika 1 tsp.

Fresh dill, chopped 1 tsp.

Blue Cheese Buttermilk Ranch

Wesson mayo 1/2 cup.

Buttermilk 3 tbsp.

Blue cheese, crumbled 3 tbsp.

Black pepper 1/8 tsp.

Smoky Shrimp and Corn Bowls

Baby potatoes, cooked, cooled, halved 2 cups.

Frozen corn 1 1/2 cups.

Cucumber, diced 2 cups.

Shrimp, raw, peeled 1/2 cups.

Wesson Canola Oil 1 tbsp.

Kosher salt 1/4 tsp.

Smoked paprika 1/4 tsp.

Lemon juice 1 tsp.

Parsley, chopped 1 tbsp.

Smoky Paprika Vinaigrette (from above) as desired.

Blue Cheese Buttermilk Ranch (from above) as desired.

Method

Smoky Paprika Vinaigrette

Combine all vinaigrette ingredients in a small bowl, mixing well to combine. Set aside.

Blue Cheese Buttermilk Ranch

Combine Wesson mayonnaise, buttermilk, blue cheese, and black pepper in a small bowl. Mix well to combine.

Chef’s Tip: if blue cheese is not to your taste, crumble and add aged cheddar cheese instead.

Assembly Method

Heat a large non-stick pan over medium-high heat.

Add frozen corn and cook, stirring frequently, until the corn is slightly charred. Remove the corn from the pan and set it aside.

Bring a large pot of water to a boil over high heat. Add baby potatoes and cook for about 15 minutes or until the potatoes are tender when pierced with a knife. Drain and set aside.

In a large mixing bowl, combine the charred corn, potatoes, and cucumber. Toss with the Smoky Paprika Vinaigrette and a pinch of salt.

Divide the mixture between two bowls.

Heat Wesson Canola Oil in the non-stick pan over medium-high heat. Once hot, add the shrimp. Cook the shrimp, stirring frequently, until cooked through, about 3 minutes.

Season the shrimp with smoked paprika, salt, and lemon juice. Divide the shrimp between the two bowls and drizzle with Blue Cheese Buttermilk Ranch.