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Shrimp and Corn Salad

Shrimp and Corn Salad

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Makes 6 servings Kilojoules 1422.56 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener


  1. In a skillet, warm 2 tablespoons olive oil over medium-high heat; reduce heat to medium and add corn and red onion. Cook, stirring, until tender, 7–10 minutes.
  2. In a serving bowl, whisk together ¼ cup olive oil, lime juice, Splenda Sweetener, basil, and salt until sweetener is dissolved and dressing is blended. Add corn mixture and cherry tomatoes and toss gently to coat. Taste and adjust seasoning if needed.
  3. Return the skillet to medium heat; add remaining 1 tablespoon olive oil and warm briefly. Add shrimp, red pepper flakes, ½ teaspoon salt, and pepper.
  4. Cook shrimp for 2 minutes, then turn and cook until evenly pink and cooked through, about 2 minutes more.
  5. Arrange cooked shrimp over corn salad.

Nutrition Info Per Serving

Serving Size: 4 jumbo shrimp, 1 ½ cups salad

Energy 340
Protein 21g
Total Fat 19g
- of which saturates 2.5g
Cholesterol 130mg
Carbohydrate 27g
- of which sugars 8g
Dietary Fibre 4g
Sodium 930mg