{soups-salads-and-salad-dressings} Corn and Shrimp Salad Recipe

 

Corn and Shrimp Salad Recipe


"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

This recipe is:

Healthy

Quick

Diabetic Friendly





    Prep: 15 min. + chilling
    Yield: 2 Servings


Ingredients

    1/2 pound cooked medium shrimp, peeled and deveined
    1-1/3 cups fresh or frozen corn
    1/2 cup chopped sweet red pepper
    1/2 cup chopped green onions
    1 tablespoon cider vinegar
    1 tablespoon canola oil
    1/2 teaspoon minced fresh basil
    1/2 teaspoon lemon juice
    1/4 teaspoon sugar
    1/4 teaspoon salt
    Dash cayenne pepper


Directions

    In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 2 servings.

Nutritional Facts 1 cup equals 300 calories, 10 g fat (1 g saturated fat), 172 mg cholesterol, 471 mg sodium, 29 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.


Originally published as Corn and Shrimp Salad in Light & Tasty June/July 2005, p45






             Beth Layman  :)


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