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Smart Shrimp and Charred Corn Salad
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Smart Shrimp and Charred Corn Salad

Smart Shrimp and Charred Corn Salad

with DIY Croutons

This satiating supper is full of 'smart' twists! Crunchy cucumbers and croutons are delicious with sweet charred corn and succulent shrimp! Tasty ranch is drizzled over everything.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Tags:
Carb Smart
Calorie Smart
Quick Prep
Allergens:
Shrimp/Crevettes
Barley
Wheat
Egg
Milk
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

66 g

Mini Cucumber

113 g

Spring Mix

113 g

Corn Kernels

2 tbsp

Ranch Dressing

(Contains Egg, Milk, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

7 tsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories530 kcal
Fat29 g
Saturated Fat3.5 g
Carbohydrate41 g
Sugar6 g
Dietary Fiber4 g
Protein26 g
Cholesterol180 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Paper Towel
Strainer

Instructions

Prep
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Thinly slice cucumbers.Cut ciabatta into 1/2-inch cubes.

Toast croutons
2

Add ciabatta and 2 tsp (4 tsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Toast in the middle of the oven, stirring halfway through, until lightly golden, 5-6 min.When croutons are done, transfer to a plate to cool slightly.

Char corn
3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min. Remove from heat, then transfer corn to a plate to cool.

Marinate cucumbers
4

Meanwhile, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if desired!)Add cucumbers, then toss to coat. Set aside.

Cook shrimp
5

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.Heat the same pan (from step 3) over medium.When hot, add 1 tsp (2 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.

Finish and serve
6

Add spring mix and croutons to the large bowl with marinated cucumbers. Toss to combine. Divide salad between plates. Top with shrimp and charred corn. Drizzle ranch over top.