Corn Shrimp Salad Recipe
Enjoy this refreshing Corn Shrimp Salad Recipe with a light lime dressing as a side for any meal during summertime.
Servings 6 people
For the Cajun Shrimp:
- 1 Tbsp olive oil
- 1 lb medium raw shrimp peeled and deveined
- 1 Tbsp cajun spice
- 2 cloves garlic pressed
- Pinch of salt
For the Salad:
- 1 ½ cup corn kernels from 2 fresh cobs or canned drained corn
- 2 cups cherry tomatoes cut in half
- 2 small avocadoes diced
- 1 tsp fresh parsley or cilantro for garnish
Using paper towels, pat dry shrimp and add in a medium bowl.
Add cajun seasoning, garlic cloves, a pinch of salt and stir well to combine.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side. Set aside. In a large mixing bowl, add corn, tomatoes, avocado and the cooked shrimp.
To make the dressing, pour the lime juice, olive oil, salt, onion powder and black pepper in a small bowl stir until combine.
Pour the dressing over the salad and garnish with parsley or cilantro.
Serving: 1/6 | Calories: 296kcal | Carbohydrates: 15.8g | Protein: 20.1g | Fat: 17.9g | Saturated Fat: 3.4g | Cholesterol: 159mg | Sodium: 561mg | Fiber: 5.2g | Sugar: 3.4g