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Roasted Corn and Shrimp Salad with Avocado Cilantro Dressing

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 309kcal

Ingredients

  • 1 1/4 lb large shrimp, peeled and deveined, tail on rinsed and patted dry
  • 8 cups mixed greens
  • 3 ears corn on the cob (220 grams kernels)
  • 1 cup baby heirloom tomatoes, halved (150 grams)
  • 1/2 cup Mrs. Cubbison's Southwest Flavor tortilla strips

Shrimp Marinade

Avocado Cilantro Dressing

Instructions

  • Whisk all marinade ingredients and pour over shrimp.  Marinate in refrigerator for at least 1 hour.
  • Add all dressing ingredients to a blender and pulse until it reaches desired consistency.  Set aside in refrigerator.
  • Heat a large skillet over medium-high heat.  Add corn and continue turning corn until all sides are roasted, about 5-7 minutes.  Cut corn off the cob and set aside.
  • In the same skillet over medium-high heat, add shrimp in a single layer, being careful not to overcrowd the skillet.  Sear for 1-2 minutes on one side, then flip and continue to cook until shrimp are opaque and cooked through.
  • Divide mixed greens into 4 serving dishes and top with tomatoes, corn, shrimp, tortilla strips, and dressing.

Nutrition

Calories: 309kcal | Carbohydrates: 25g | Protein: 26g | Fat: 12g | Cholesterol: 206mg | Sodium: 349mg | Potassium: 362mg | Fiber: 5g | Sugar: 6g