Shrimp Corn Salad Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (2)

Shrimp Corn Salad Recipe

NUTRITION · PER SERVING70M COOK
CAL 27%·PRO 36%
CARBS 31G23% OF CAL
4G FIBER13G OTHER13G TOTAL SUGAR
FAT 41G68% OF CAL
8G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled shrimp and corn served over Boston lettuce with cherry tomatoes and scallions, dressed with a bright lime vinaigrette. A fresh, summery salad that's a complete meal.

mainamericansaladshellfishgluten free
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Nutrition & ingredients

Ingredients

serves 6
  • ¼ cup olive oil
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice (freshly squeezed)
  • 3 tablespoons honey
  • 3 garlic cloves (minced)
  • 1 teaspoon paprika
  • Pinch of crushed red pepper flakes (optional)
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 lb. shrimp (16-20 or 21-25 count per lb., peeled and deveined)
  • 5 ears of corn
  • 3 tablespoons of olive oil or unsalted butter
  • ½ teaspoon kosher salt
  • ½ cup extra virgin olive oil
  • zest of a lime
  • 3 tablespoons of lime juice freshly squeezed
  • 1 clove of garlic minced
  • 1 teaspoon salt (make sure to adjust the level of salt based on the saltines of your feta cheese)
  • 1 large head of Boston or butter lettuce (leaves separated, rinsed)
  • 1 cup of cherry tomatoes
  • 3 scallions (chopped)
  • 1 cup of feta cheese crumbled
PREP
20M
SODIUM
1571MG
ESTIMATE
COMPLETE

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