Shrimp Salad
Celebrate spring with a fresh, entrée-worthy salad. This one features protein-rich shrimp, colorful corn and cherry tomatoes and a zesty sun-dried tomato vinaigrette. Roasting the veggies with olive oil first adds a nice flavor and actually increases your body’s ability to absorb the cancer-fighting lycopene compound.
Ingredients:
Salad
• 1/2 cup frozen corn (no-salt added)
• 1/2 cup cherry tomatoes, sliced in half
• 1 Tbsp. extra-virgin olive oil, divided
• 8 oz. shrimp, thawed, tails trimmed
• 1 head romaine lettuce
• 1/2 medium avocado, pit removed
Vinaigrette
• 2 Tbsp. red wine vinegar
• 1 1/2 tsp. prepared mustard
• 1 Tbsp. chopped sun-dried tomato
• 1 clove garlic, roughly chopped
• 1/4 cup extra-virgin olive oil
• salt and freshly ground black pepper, to taste
Salad
Makes 2 servings (2.5 cups). Per serving: 300 calories, 17 g total fat (2.5 g saturated fat, 0 g trans fat), 145 mg cholesterol, 23 g carbohydrates, 22 g protein, 11 g dietary fiber, 670 mg sodium, 7 g sugar, 0 g added sugar.
Vinaigrette
Makes 2 servings. Per serving: 160 calories, 17 g total fat (2.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 0 g dietary fiber, 30 mg sodium, 1 g sugar, 0 g added sugar.
Directions:
Salad:
1. Preheat oven to 450 degrees F.
2. On sheet pan place corn and tomatoes and toss with 2 teaspoons oil until evenly coated. Season with salt and pepper. Roast about 10-15 minutes or until tomatoes begin to tighten up.
3. In a sauté pan, add 1 teaspoon oil and heat to medium-high.
4. Add shrimp to pan and season with salt and pepper, to taste.
5. Once shrimp has tightened up and turned pink (approximately 4 minutes) remove from heat.
6. Chop lettuce to desired leaf size.
7. Slice avocado in half and remove pit. Cut slices while still in the skin and scoop out with a spoon.
8. Arrange lettuce on plate or bowl and top with roasted tomato and corn, avocado and shrimp.
Vinaigrette:
1. In a small bowl, whisk together vinegar, mustard, sun-dried tomato and garlic. When well mixed, slowly add the oil in a small stream; the dressing should bind together and look uniform throughout with no separating of oil and vinegar.
2. Season with salt and pepper, to taste.
Notes
• May use fresh shrimp, deveined and tails trimmed.
• The dressing is an additional 160 calories per serving.
Source: https://www.aicr.org/cancer-prevention/recipes/shrimp-salad/