Description
A vibrant salad featuring perfectly cooked shrimp in a sweet and tangy honey-lemon dressing, served over fresh greens and corn.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup corn kernels (fresh or canned)
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh greens (e.g., arugula or spinach) for serving
Instructions
- Whisk together honey, lemon juice, olive oil, salt, and pepper until well combined.
- Heat a non-stick skillet over medium heat and add the shrimp, cooking for about 2-3 minutes per side until pink and opaque.
- Remove the shrimp from heat and let them cool slightly.
- Combine the cooked shrimp, drained corn, and prepared dressing in a large serving bowl. Toss gently.
- Serve over a bed of fresh greens and enjoy!
Notes
For make-ahead tips, prepare the dressing in advance and store it in the fridge. Cooked shrimp can chill as well. Customize by adding avocado, herbs, or nuts.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 13g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg
Keywords: shrimp salad, summer salad, light meal, healthy recipe