Shrimp Corn Salad
A flavorful, satisfying seafood salad
Servings: 6 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup frozen corn
- ¼ cup finely diced red onion
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- juice of one lime
- 1 cup halved or quartered cherry tomatoes
- 2 medium avocados, peeled, pitted, and diced
- 1 Tablespoon chopped cilantro
Instructions
- In a large bowl, toss together the shrimp, corn, red onion, olive oil, garlic, paprika, cumin, salt, pepper, and lime juice.
- Heat a large skillet over medium-high heat and add the shrimp mixture. Cook for about 3-4 minutes, just until the shrimp is cooked. Remove from heat and allow to cool down.
- In a large bowl, toss the shrimp and corn mixture with the tomatoes, avocados, and cilantro. Chill for at least 30 minutes before serving, or you can serve it immediately.
Notes
makes approximately 6 servings.
Nutrition
Calories: 229kcal | Carbohydrates: 14g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 294mg | Potassium: 682mg | Fiber: 6g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg