Start your summer right with this amazing salad chock full of shrimp, tomatoes, corn and chorizo sausage.
Servings : 4servings
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Ingredients
12ounceslarge shrimp, peeled
2cupsfresh corn kernels(you can also use 1 can of corn, rinsed)
1/3cupchopped green onions
1 1/2tablespoonsSriracha(hot chile sauce, such as Huy Fong)
2teaspoonsminced garlic
1/2teaspoonkosher salt
1 3/4ouncesthinly sliced Spanish chorizo sausage
1/2cupchopped fresh basil leaves, divided
12red grape tomatoes, halved and divided
12yellow teardrop tomatoes, halved and divided
1 1/2tablespoonsolive oil
2teaspoonsgrated lemon rind
2tablespoonsfresh lemon juice
Instructions
In a large bowl, combine shrimp, corn, green onions, sriracha, garlic, salt, and chorizo sausage.
Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.
Heat olive oil in a large skillet over high heat.
Add shrimp mixture to pan and cook for 4 minutes or until shrimp turns pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Salads
Cuisine: American
Keyword: easy dinner ideas, one pan recipes, skillet dinners