Garden fresh vegetables combined with shrimp and drizzled with a lime-chili dressing harks of summertime at its best. Adapted from " Raising the Salad Bar" by Catherine Walthers.
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Units: US | Metric
- 1 1/4 lbs medium shrimp, peeled and deveined
- 2 -3 teaspoons cajun seasoning
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
- kernels from 6 ear of corn (about 3 cups)
- 1/2 pint cherry tomatoes, halved
- 1 roasted red pepper, cored and diced (optional)
- 2 tablespoons minced fresh parsley
- 1In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
- 2Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Microwave Corn on the Cob is the easiest and best method.).
- 3In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.
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Nutritional Facts for Cajun Shrimp and Corn Salad With Lime-Chili Dressing
Serving Size: 1 (183 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 135.1
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.0 g
- Cholesterol 119.3 mg
- Sodium 545.9 mg
- Total Carbohydrate 2.7 g
- Dietary Fiber 0.5 g
- Sugars 0.8 g
- Protein 13.2 g