- Calories 256
- Fat 12.2g
- Satfat 2.9g
- Monofat 6.6g
- Polyfat 1.8g
- Protein 18.2g
- Carbohydrate 21.1g
- Fiber 3g
- Cholesterol 118mg
- Iron 1.5mg
- Sodium 583mg
- Calcium 87mg
Shrimp, Chorizo, and Corn Salad
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.
How to Make It
Step 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.
Step 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.
Chef'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.
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kimberly2013's Review
Definitely a keeper
guamgirl's Review
Terrific flavor. Followed the recipe, but, doubled the shrimp. And since it's hot outside, I cooked this on the grill. Preheated the gas grill for fifteen minutes to high heat. . Put two cast iron pans on to heat. after ten Minutes or so with the lid closed, added the olive oil, and put the mixture in. It did take lOnger than four minutes, probably more like ten. I kept the tomatoes separate, added these towards the end when I was sure the shrimp and chorizo were cooked. Served with avocado to temper the spice, and corn tortillas. It was a good bit of food, but hubby and I ate almost all of it. Very good! Keeper! And I didn't have to heat up my kitchen. Used my own homegrown cherry tomatoes and basil, and some local sweet corn. Love cast iron. This would make a great shrimp taco!
lperlman's Review
I made as written, it is good, spicy and easy tho takes longer than it says. I still liked it the next day but would only serve to guests on the first as it looks a little tired.
JLBrooks321's Review
I found this to be really excellent. I followed the instructions exactly and served it over a little rice and with a side of edamame. I was pleasantly surprised and the my man friend really appreciated the level of spice. ( I did kick it up slightly, having him in mind.)
veryslowcook's Review
The dish comes together pretty easily and is really tasty. I didn't measure out the sriracha and was surprised how spicy the final product was - eating it with toasted french bread ended up being a great idea to offset some spice. I omitted the rind and decreased the lemon juice because we don't like too much lemony flavor. Added extra chorizo because it was there, but it wasn't needed.
lbelli01's Review
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.
Jct867's Review
N/A
Suze02's Review
N/A
kberner's Review
This dish was amazing! Spicy with a nice mix of flavors and a great aroma. It seemed like a nice restaurant meal, instead of something I made at home. I made the recipe exactly as suggested, except with heirloom cherry tomatoes. I had fresh, local sweet corn, which was helpful. It was easy to prepare, but it took me closer to 30 minutes.
pretty good