Shrimp and Corn Salad with Lime Vinaigrette

I know some eager-eaters out there are hesitant about entree salads, but this one is filling and delicious - absolutely hitting the spot. It combines luscious shrimp, creamy avocado, sweet corn, and a tart lime vinaigrette with the freshest of greens. This will easily stand on its own or you can pair it with nearly any side. In my case, I made it with one of my favorites - apple and garam masala soup.

Did I also mention that this salad is healthy? That's right - eat this one guilt-free! Of course, the avocado is fattening, but just a little bit adds a lot of flavor without too many calories.

Difficulty: medium-easy
Time: 15 min
Cost: $30.41

Nutrition and recipe below the jump!



Shrimp and Corn Salad with Lime Vinaigrette
Ingredients:
3 tbsp rice vinegar
1.5 tbsp olive oil
1 tbsp lime rind, grated
3 large limes
1/2 tsp paprika
1/2 tsp cumin, ground
2 garlic cloves, minced
3/4 lb rock shrimp
1 c corn kernels, frozen or fresh
8 c mixed greens
1 large mango, peeled and diced
1 avocado, diced
1/2 c green onions, diced

Mix together the rice vinegar, 1.25 tbsp olive oil, and lime rind in a small bowl. Squeeze the juice of the 3 limes into the bowl, too. Add the paprika, cumin, and garlic cloves. Whisk until evenly combined.

Heat a small pan over medium-high heat. Add the remaining 1/4 tsp of olive oil, swirling to coat. When the oil is hot, add the rock shrimp. Saute for 3-4 minutes or until cooked. The shrimp will cook quite quickly (rock shrimp are small) and you want to make sure they are fully cooked but not overcooked - otherwise they get rubbery.

Remove the shrimp from the heat when they're done and immediately put into a salad bowl. If they stay sitting in the pan they will keep cooking.

Add the corn kernels (cooked), greens, mango, avocado, and green onions. Toss until mixed. Drizzle the prepared lime dressing over the salad and toss again until evenly coated.

Enjoy!

Servings: 4
Serving size: 2-2.25 cups
Nutrition: calories 264; carbs 26g; fat 10g; protein 19g; sodium 357mg; iron 17mg