Corn and Shrimp Salad Recipe

Corn and Shrimp Salad Recipe photo by Taste of Home

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

This recipe is:

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Diabetic Friendly

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Corn and Shrimp Salad Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

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