Honey Lemon Shrimp and Corn Salad
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Averie Cooks · by Averie Sunshine★ 5.0 (9)

Honey Lemon Shrimp and Corn Salad

NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 53%
CARBS 30G32% OF CAL
5G FIBER13G ADDED4G INTRINSIC9G OTHER17G TOTAL SUGAR
FAT 19G45% OF CAL
6G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quick-seared shrimp tossed with fresh greens, corn, tomato, and cucumber in a bright honey-lemon sauce. Ready in 10 minutes, light and satisfying for a healthy meal.

mainamericansaladshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 head romaine lettuce (cleaned and coarsely chopped)
  • 1 1/2 cups corn (read blog post for corn options)
  • 1 large or 2 small tomatoes (diced small)
  • 1/2 medium cucumber (peeled and diced small)
  • 1 small serrano chile (with seeds removed for less heat, optional and finely minced)
  • 3 tablespoons olive oil
  • 1 pound shrimp (cleaned and deveined (I used 12-15 count large shrimp))
  • 1 teaspoon Tajin (plus more if desired (taco seasoning may be substituted))
  • 2 to 3 tablespoons unsalted butter
  • 2 to 4 cloves garlic (finely minced or pressed)
  • 1 teaspoon kosher salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1/4 cup lemon juice
  • 2 to 4 tablespoons honey (or to taste)
PREP
10M
SODIUM
741MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.