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
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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