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Shrimp Avocado Corn Salad

Submitted by:

gscaccio

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A refreshing new salad to try on a warm day!

Recipe Ingredients

1 tsp smoked paprika, divided
¼ tsp cumin
¼ tsp onion powder
½ tsp garlic powder, divided
1 tsp oregano
¾ tsp salt, divided
1 pound shrimp, peeled and deveined
Smart Balance Omega Non Stick Cooking Spray
8.5 oz can corn, no salt added
1 red pepper, diced
1 jalapeño, finely diced
½ tsp pepper, divided
Juice of 2 limes, divided
1 pint cherry tomatoes, halved
2 green onions, sliced
1 tbsp red wine vinegar
¼ cup chopped cilantro
1 tbsp extra virgin olive oil
1 avocado, diced

Recipe Steps

In a bowl, mix together ½ tsp smoked paprika, ¼ tsp cumin, ¼ tsp onion powder, ¼ tsp garlic powder, 1 tsp oregano and ¼ tsp salt. Add the shrimp and set aside.

Spray a large pan with Smart Balance Omega Non Stick Cooking Spray. Add the corn, red pepper, jalapeño, ¼ tsp salt and ¼ tsp pepper and cook over high heat until slightly charred, about 10 minutes. Add the mixture to a large serving bowl.

Using the same pan, spray again with the cooking spray. Add the shrimp and cook about 3-4 minutes per side until done. Deglaze the pan with the juice of 1 lime. Add the shrimp mixture to the serving bowl and let cool for about 10 minutes.

Once the shrimp has cooled, add the cherry tomatoes, green onion, red wine vinegar, ½ tsp smoked paprika, ¼ tsp garlic powder, cilantro, olive oil, ¼ tsp salt and ¼ tsp pepper, and mix together.

Add the avocado and pour the remaining lime juice on top of it. Fold into the shrimp mixture. Refrigerate for 1 hour and serve.

Nutrition Facts

Makes 6 servings.

 

[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 192 kcal
Fat 9 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 1 g
Mono Fat 5 g
Cholesterol 95 mg
Sodium 732 mg
Carbohydrates 18 g
Dietary Fiber 5 g
Total Sugars 5 g
Protein 13 g