Kevin Rathbun’s Shrimp and Corn Salad with Basil
A colorful array of fresh corn kernels, minced red onion and cherry tomatoes are dressed in a lime vinagrette and topped with spicy grilled shrimp.
- Serves: 6
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 6
Serving Size: 1 1/2 cups salad
- Amount Per Serving
- Calories:
- 340
- Calories from Fat:
- 170
- Total Fat:
- 19g
- Saturated Fat:
- 2.5g
- Cholesterol:
- 130mg
- Sodium:
- 930mg
- Total Carbs:
- 27g
- Dietary Fiber:
- 4g
- Sugars:
- 8g
- Protein:
- 21g
DIRECTIONS
Heat the oil in a medium size pan and saute corn and red onions until tender.
Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside.
Mix olive oil, lime juice, SPLENDA® Granulated Sweetener, salt and basil in a small stainless bowl; toss with corn.
Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl.
Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimp into corn salad mixture.
Adjust seasoning and serve.
INGREDIENTS
- 2 tablespoons olive oil
- 4 cups fresh corn kernels
- 3/4 cup minced red onion
- 2 cups cherry tomatoes, halved
- 4 tablespoons olive oil
- 6 tablespoons lime juice
- 4 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 2 teaspoons kosher salt
- 3 tablespoons fresh basil leaves, cut into thin strips
- 24 large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 teaspoons red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
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