Shrimp Salad with Charred Corn Guacamole

SAUTÉED SHRIMP, avocado and charred corn were meant to be eaten together. It’s best to prepare the guacamole as close to serving time as possible so the avocado doesn’t darken. If you can’t, always sprinkle lemon juice over your avocado to delay browning.

RECIPE INSTRUCTIONS
1. Lightly coat a nonstick skillet with cooking spray and place over medium heat. Sauté the shrimp until it just turns pink, about 4 minutes. Cool before chopping it. Place in a large bowl with the red onion.

2. To prepare the dressing, whisk together the mayonnaise, lemon juice, mustard, garlic, cilantro, salt and pepper. Add to the shrimp and red onion and mix well.

3. To prepare the guacamole, lightly coat a small skillet with cooking spray and set over medium-high heat. Sauté the corn for about 5 minutes, or until lightly browned. Place the corn in a bowl and add the avocado, roasted red pepper, garlic, jalapeño, cumin and lemon juice.

4. Divide the shrimp among 4 plates and top with a dollop of guacamole. Garnish with cilantro and serve.

INGREDIENTS
SALAD:
8 oz raw shrimp, peeled and deveined
1/3 cup diced red onion

DRESSING:
3 Tbsp light mayonnaise
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp finely chopped garlic
3 Tbsp chopped cilantro
pinch of salt and pepper

GUACAMOLE:
1/2 cup canned corn, drained
1 avocado, mashed
1/4 cup finely chopped roasted red pepper (about 1/2 small roasted red pepper) (see page 100)
1 tsp finely chopped garlic
1/2 tsp finely chopped jalapeño pepper
pinch of ground cumin
1 Tbsp lemon juice

GARNISH:
2 Tbsp chopped cilantro

NOTES
Nutritional Analysis per Serving

Calories 207
Protein 11 g
Fat 12 g
Saturated Fat 1.2 g
Carbohydrates 14 g
Cholesterol 88 mg
Sodium 332 mg
Fiber 4.9 g

Prep Time: 20 minutes
Cook Time: 5 minutes

Make Ahead: Prepare the shrimp salad early in the day and keep refrigerated.

Serves 4

Nutrition Watch: Light mayonnaise has about 50% fewer calories and less fat than regular mayonnaise.

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