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Photo: Becky Luigart-Stayner; Stylist: Cindy Barr

Shrimp, Chorizo, and Corn Salad

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

Cooking Light JULY 2013

  • Yield: Serves 4
  • Hands-on:16 Minutes
  • Total:16 Minutes

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Shrimp, Chorizo, and Corn Salad recipe

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