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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 #shrimp #saladrecipes #weightwatchers
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5 from 2 votes

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
Prep Time15 mins
Cook Time1 min
Total Time16 mins
Course: Salads
Cuisine: Southwestern
Keyword: Corn Tomato Salad, Shrimp
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 1/2 lime
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 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