Shrimp, Chorizo, and Corn Salad
Shrimp, Chorizo, and Corn Salad - fresh corn and tomatoes make this salad bright and flavorful, and the chorizo adds just the right amount of heat.
Servings: 4
Ingredients
- 1 pound large shrimp peeled and deveined
- 2 cup corn kernels about 4 ears
- 1/3 cup green onions sliced
- 1 Tablespoons sriracha sauce
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 cup fresh basil chopped
- 1 pint grape tomatoes halved
- 2 Tablespoons olive oil
- 1 (9 oz) package chorizo
- Lemon wedges to serve
Instructions
- In a large bowl combine shrimp, corn, green onions, sriracha, garlic,1/4 cup of basil, and almost all of the tomatoes (reserve a few for topping each plate at the end). Gently toss to combine.
- Heat a large skillet over high heat. Add olive oil to the pan, swirling to coat. Add chorizo and cook for 5-7 minutes. Add in the shrimp and corn mixture. Cook for 6-10 minutes, stirring frequently, until the shrimp is pink and cooked through.
- Top each serving with a few fresh tomato halves, the remaining chopped basil, and a lemon wedge.
Notes
Recipe adapted from Cooking Light - http://www.cookinglight.com/food/recipe-finder/myplate-inspired-salads/shrimp-chorizo-corn-salad_2
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 10g | Protein: 28g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 240mg | Sodium: 1515mg | Fiber: 2g | Sugar: 4g
