Name: Shrimp Salad with Corn and Tangy Lime Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Salad
Ingredients: 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; 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

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

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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.

Author: Andi
Prep Time: 5
Cook Time: 15
Category: Main
Cuisine: Salad