Shrimp Corn Tomato Salad Recipe
Serve up this Shrimp Corn Tomato Salad as a main dish or offer it as a side dish at your next backyard barbecue. Tons of flavor with so little effort! 183 calories and 2 Weight Watchers Freestyle SP
Servings: 7 Servings
Calories: 182.8kcal
Ingredients
- 1 pound large raw shrimp, peeled & tails removed
- 2 cups cooked corn kernels, fresh or frozen/defrosted
- 2 cups halved grape or cherry tomatoes
- 1 cup diced jicama
- 2 green onions, thinly sliced
- Juice of ½ lime
- ½ teaspoon kosher salt, or to taste
- ½ cup cilantro lime dressing
Instructions
- Bring a large saucepan of water to a boil over high heat. Salt the water generously. Prepare a large bowl of ice water.
- Add the shrimp to the water and boil until the shrimp are just cooked through, 45 seconds to 1 minute. Drain and immediately plunge the shrimp into the ice water to stop it from cooking further.
- In a large bowl, combine the cooked shrimp, corn, tomatoes, jicama and green onions. Toss to combine with the lime juice and salt.
- Either toss with the dressing, or serve the salad and drizzle with the dressing. Serve.
Notes
Weight Watchers Points: 2 (Freestyle SmartPoints), 5 (Points+)
Nutrition
Serving: 1Cup | Calories: 182.8kcal | Carbohydrates: 14.2g | Protein: 15.5g | Fat: 7.9g | Saturated Fat: 1.2g | Cholesterol: 98.4mg | Sodium: 392.1mg | Fiber: 3.1g | Sugar: 3.3g