Thursday, September 1, 2011

Shrimp and Corn Fandango Salad

Shrimp & Corn Fandango Salad

Love the spicy dressing, it adds a nice kick.

Tastes & Treasures cookbook has a Green Salad with Shrimp recipe on page 174 but it is a little heavy. My favorite is to combine ingredients from both of these and make it your own special dish.

3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce
1/2 cup frozen yellow corn (or grill some of that wonderful fresh corn on the cob)
3 oz. cooked and chilled ready-to-eat shrimp (since you have the grill on, roast some shrimp for an even better flavor)

Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad.


PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein

Yummy additional ingredient: Toss 1/4 cup chopped avocado onto this dish. (Adds 320 calories, 7.5g fat, and 10.5g fiber). Recipe from