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healthy recipe for Shrimp and Corn Salad on virginiawillis.com
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Shrimp and Corn Salad

Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer, lunch, main, Salad, supper
Cuisine: American, Southern
Keyword: bean salad, corn and shrimp salad, easy shrimp salad, healthy shrimp recipe, shrimp and corn salad, ww-friendly
Servings: 4
Calories: 251kcal
Author: Virginia Willis

Ingredients

  • 4 ears corn on the cob with husk
  • 1 pound medium shrimp cooked and peeled
  • 1 pint cherry tomatoes halved
  • ¼ cup freshly grated Parmigiano Reggiano more for garnish
  • ¼ cup basil leaves
  • Zest of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • Sea salt and freshly ground black pepper

Instructions

  • Cook corn in the microwave until hot and cooked through, 3 to 5 minutes. Remove from the microwave and let rest for 2 minutes. Remove corn husk. Set aside to cool. Remove corn from cobs and place in a large bowl.
  • Add the shrimp, tomatoes, parmesan, basil, lemon zest, and oil. Season with salt and pepper.
  • Serve with additional Parmigiano Reggiano, for garnish.

Nutrition

Serving: 4 | Calories: 251kcal | Carbohydrates: 22g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 262mg | Potassium: 810mg | Fiber: 3g | Sugar: 9g | Vitamin A: 875IU | Vitamin C: 33mg | Calcium: 164mg | Iron: 2mg