Ingredients
Scale
Salad
- 1 pound raw medium shrimp peeled and deveined
- 1 ear fresh corn cut from cob (or 3/4 cup frozen corn)
- 2 tablespoons fresh lime juice (about 1/2 lime)
- 1/2 teaspoon salt
- hot sauce to taste
- 1 tablespoon olive oil
- 6 ounces mixed baby greens
- 8 ounces finely shredded purple cabbage
- 2–3 Roma tomatoes diced
Dressing
- 1/4 cup reduced fat sour cream or plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh lime juice about 1/2 lime
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (or a few dashes of hot sauce)
- 1/2 teaspoon worcestershire sauce
Instructions
-
Toss together shrimp, corn, lime juice, salt, and hot sauce.
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Whisk all dressing ingredients together and set aside.
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Heat olive oil in skillet over high heat. Add shrimp and corn and stir fry for 3-5 minutes, until shrimp are uniformly pink. Transfer to a large plate to cool for 5-10 minutes, leaving as much juice behind in the skillet as possible.
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Add salad greens, cabbage, and tomatoes to large salad bowl. Carefully pour off remaining liquid from the shrimp and corn and discard. Add shrimp, corn, and salad dressing to salad bowl, and toss to combine.
- Prep Time: 5
- Cook Time: 15
- Category: Main
- Cuisine: Salad
2 comments
This is my kind of salad! All the flavors are absolutely wonderful!
Thanks, Tanya! And if you don’t spend a half hour prepping the shrimp, it’s easy too ;)