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Roasted Corn and Shrimp Salad with Avocado Cilantro Dressing
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Servings: 4 servings
Calories per serving: 309 kcal
  • 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
  1. Whisk all marinade ingredients and pour over shrimp.  Marinate in refrigerator for at least 1 hour.

  2. Add all dressing ingredients to a blender and pulse until it reaches desired consistency.  Set aside in refrigerator.

  3. 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.

  4. 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.

  5. Divide mixed greens into 4 serving dishes and top with tomatoes, corn, shrimp, tortilla strips, and dressing.

Nutrition Facts
Roasted Corn and Shrimp Salad with Avocado Cilantro Dressing
Amount Per Serving
Calories 309 Calories from Fat 108
% Daily Value*
Fat 12g18%
Cholesterol 206mg69%
Sodium 349mg15%
Potassium 362mg10%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 6g7%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.