This healthy and delicious shrimp salad recipe is so light that you don’t have to feel bad about having that second (or fifth) piece of garlic bread!
I love the fresh produce available in the summer like peaches, cherries, and of course CORN! This shrimp salad recipe is light, cool, and easy. It’s a perfect dinner for a hot day, and you can get it on the table in 20 minutes. Since it’s so good for you, why not serve it up with some Cheddar Ranch Bread? It’s all about balance, am I right?
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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
-4
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Ingredients
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
Ingredients
Salad
Dressing
|
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Instructions
- Toss together shrimp, corn, lime juice, salt, and hot sauce.
- Whisk all dressing ingredients together and set aside.
- 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.
- 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.
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 ;)