Shrimp, Chorizo and Corn Salad - Start your summer right with this amazing salad chock full of shrimp, tomatoes, corn and chorizo sausage.
Author: Katerina | Diethood
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)
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
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.
Adapted From Cooking Light
Shrimp, Chorizo and Corn Skillet
Amount Per Serving (1 g)
Calories 256Calories from Fat 110
% Daily Value*
Saturated Fat 2.9g15%
* Percent Daily Values are based on a 2000 calorie diet.