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Shrimp, Chorizo, and Corn Salad

Photo: Becky Luigart-Stayner; Stylist: Cindy Barr
Hands-on time 16 mins
Total time 16 mins
Yield

Serves 4

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.