Shrimp Salad with Corn and Tangy Lime Dressing

July 14, 2013

This simple shrimp salad with fresh corn, red cabbage, and a light dressing is a perfect dinner for a hot day.

1 lb. raw medium shrimp, peeled and deveined
1 ear fresh corn, cut from cob (or ¾ c. frozen corn)
2 tbsp. fresh lime juice (about ½ lime)
½ tsp. salt
a few dashes of hot sauce
1 tbsp. olive oil
6 oz. mixed baby greens
8 oz. finely shredded purple cabbage
2-3 Roma tomatoes, diced
¼ c. reduced fat sour cream or plain yogurt
1 tbsp. olive oil
1 tbsp. white wine vinegar
2 tbsp. fresh lime juice (about ½ lime)
2 tsp. sugar
½ tsp. salt
¼ tsp. cayenne pepper or a few dashes of hot sauce
½ tsp. worcestershire sauce

Toss together shrimp, corn, lime juice, salt, and hot sauce. Whisk all dressing ingredients together and set aside. Heat olive oil in skillet over high heat. Add shrimp and corn and stir fry for 3-5...
See the full directions on my site

Nutritions

Calories
209

Sodium
1275mg
53% DV

Fat
10g
16% DV

Protein
17g
34% DV

Carbs
9g
3% DV

Fiber
2g
10% DV