Description
A vibrant, nutrient-dense salad featuring succulent pan-seared shrimp and sweet roasted corn. Tossed with a light honey-lime glaze and served over a crunchy bed of butter lettuce, mixed greens, crisp cucumbers, and creamy avocado, this dish is the perfect light and healthy weeknight dinner that comes together in under 30 minutes.
Ingredients
1 lb shrimp, peeled and deveined
1 cup frozen roasted corn
1 head butter lettuce, torn
5 oz mixed greens
1 ripe avocado, diced
1 pint baby tomatoes, halved
1 small red onion, finely diced
1 cucumber, sliced into rounds
1 tbsp honey
2 limes, juiced
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
Wash and dry the butter lettuce and mixed greens thoroughly.
Pat the shrimp dry with paper towels to ensure a good sear.
Prepare vegetables by dicing the avocado, halving the tomatoes, finely dicing the onion, and slicing the cucumber.
Heat the frozen corn in a dry skillet over medium heat until aromatic.
In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sear the shrimp for 3-4 minutes until pink and opaque.
Add the honey and juice of one lime to the shrimp skillet during the final minute of cooking, tossing well to coat.
Whisk remaining lime juice and olive oil together to create a dressing.
Assemble the salad by placing greens, vegetables, and corn in a bowl.
Top with the glazed shrimp and drizzle with the prepared dressing.
Notes
Ensure the shrimp are completely dry before searing to achieve a nice golden crust. The avocado should be diced right before serving to prevent browning. You can add a sprinkle of chili flakes to the glaze if you prefer a spicier kick.
- Prep Time: 15
- Cook Time: 10
- Category: Sheet Pan Dinners
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 large bowl
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 170mg