I'm a little surprised after all the excellent reviews. I made this, and it was good, but there seemed to be too much "goop" in the hot sauce mixture. So it was ok. I probably don't make it again.
Shrimp, Chorizo, and Corn Salad
Prepping the ingredients takes less than 10 minutes, and dinner is on the table in less than 20.
More From Cooking Light
Total: 16 Minutes
- Calories: 256
- Fat: 12.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 1.8g
- Protein: 18.2g
- Carbohydrate: 21.1g
- Fiber: 3g
- Cholesterol: 118mg
- Iron: 1.5mg
- Sodium: 583mg
- Calcium: 87mg
- 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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