A colorful array of fresh corn kernels, minced red onion and cherry tomatoes are dressed in a lime vinaigrette and topped with spicy grilled shrimp.

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a medium size pan and saute corn and red onions until tender.

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  • Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside.

  • Mix olive oil, lime juice, SPLENDA® Granulated Sweetener, salt and basil in a small stainless bowl; toss with corn.

  • Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl.

  • Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimps into corn salad mixture.

  • Adjust seasoning and serve.

Note

Serving Size: 1 1/2 cups salad

Nutrition Facts

343 calories; protein 21.3g; carbohydrates 26.5g; fat 18.8g; cholesterol 127.7mg; sodium 946mg. Full Nutrition
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