Southwest Shrimp Salad in Egg Roll Cups

Total Time
20mins
Prep 10 mins
Cook 10 mins

A tangy summer salad. The recipe comes from a guest chef on my favourite Canadian day-time talk show.

Ingredients Nutrition

Directions

  1. Preheat oven to 425F, and spray muffin pan with vegetable spray.
  2. Fit egg roll wrappers into muffin tins.
  3. Bake for 8 minutes or just until browned, then set aside.
  4. In a non-stick skillet sprayed with vegetable spray, sauté shrimp and garlic just until cooked approximately 5 minutes.
  5. Chop and place in bowl.
  6. Re-spray skillet and sauté corn for 8 minutes or just until browned.
  7. Add to shrimp.
  8. Cool.
  9. Add remaining salad ingredients.
  10. Combine ingredients for the dressing, pour over salad and toss well.
  11. Divide 1/3 cup salad amongst egg roll cups.
  12. Garnish with coriander.

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