Hungry Girl's Mexilicious Shrimp & Corn Fandango Salad

tamheath
tamheath Posts: 702 Member
edited September 21 in Recipes
Had this last night, and happily having (minus the shrimp) for lunch today! I added some canned tuna for lunch since we ate all the shrimp last night. I took the easy way on a couple things: did not even brown the corn, just added a can of MexiCorn to the bowl. I made a big bowl of salad, so of course didn't exactly double or triple - just threw together. Recommended!

Mexilicious Shrimp & Corn Fandango Salad

PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- POINTS® value 5*

The spicy dressing will heat you up, the crunchy veggies will cool you down, and the shrimp will ensure that you're properly proteined.
Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce
1/2 cup frozen yellow corn
3 oz. cooked and chilled ready-to-eat shrimp

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad. Grab a fork, and dig in!

MAKES 1 SERVING

HG Alternative! Sometimes we toss 1/4 cup chopped avocado onto this dish. SO GOOD! Do that and your salad will have 320 calories, 7.5g fat, and 10.5g fiber (POINTS® value 6*). Nice...

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