Shrimp, Chorizo, and Corn Salad

Shrimp, Chorizo, and Corn Salad Recipe
Photo: Becky Luigart-Stayner; Stylist: Cindy Barr

Prepping the ingredients takes less than 10 minutes, and dinner is on the table in less than 20.


Serves 4

Total time: 16 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 16 Minutes
Total: 16 Minutes

Nutritional Information

Calories 256
Fat 12.2 g
Satfat 2.9 g
Monofat 6.6 g
Polyfat 1.8 g
Protein 18.2 g
Carbohydrate 21.1 g
Fiber 3 g
Cholesterol 118 mg
Iron 1.5 mg
Sodium 583 mg
Calcium 87 mg


12 ounces large shrimp, peeled
2 cups fresh corn kernels
1/3 cup chopped green onions
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1 3/4 ounces thinly sliced Spanish chorizo sausage
1/2 cup chopped fresh basil leaves, divided
12 red grape tomatoes, halved and divided
12 yellow teardrop tomatoes, halved and divided
1 1/2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice


1. Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.

2. Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.


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