Shrimp and Corn Salad with Lime Vinaigrette
A refreshing Shrimp and Corn Salad tossed in a zesty lime vinaigrette, perfect for a light lunch or dinner.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 pound) shrimp, peeled and deveined
- (2 cups) corn kernels (fresh or frozen)
- (1) medium red bell pepper, diced
- (1) medium cucumber, diced
- (1/2 cups) red onion, finely chopped
- (1/4 cups) fresh cilantro, chopped
- (1/4 cups) olive oil
- (3 tablespoons) lime juice
- (1 teaspoon) honey
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
Instructions
- 1
In a medium pot, bring water to a boil. Add 1 pound of shrimp and cook for 2-3 minutes until pink and opaque. Drain and set aside to cool.
- 2
In a large bowl, combine 2 cups of corn kernels, 1 medium diced red bell pepper, 1 medium diced cucumber, 1/2 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Add 2/4 teaspoon salt and 1/4 teaspoon black pepper.
- 3
In a small bowl, whisk together 1/4 cup of olive oil, 3 tablespoons of lime juice, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the vinaigrette.
- 4
Add the cooked shrimp to the large bowl with the vegetables. Pour the vinaigrette over the salad and toss gently to combine.
- 5
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Recipe actions