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

Smart Double 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, and tasty ranch is drizzled over everything.

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

BBQ Contest
Calorie Smart
Carb Smart

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

Preparation Time30 minutes
Cooking Time6 minutes


serving amount

570 g


(Contains Shrimp)

1 unit

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit

Mini Cucumber

113 g

Spring Mix

113 g

Corn Kernels

2 tbsp

Ranch Dressing

(Contains Egg, Milk May contain Sulphites, Wheat, Fish, Mustard, Sesame, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

Not included in your delivery

0.13 tsp


7 tsp


¼ tsp



Nutrition Values

Calories600 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber4 g
Protein51 g
Cholesterol365 mg
Sodium2510 mg
Trans Fat0.1 g
Potassium900 mg
Calcium200 mg
Iron3.5 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.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl


  • Thinly slice cucumbers.
  • Cut ciabatta into 1/2-inch cubes.
Toast croutons
  • 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
  • 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
  • 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
  • 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 2 tsp (4 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
  • 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.

If you've opted for double shrimp, add an extra 1 tsp oil (2 tsp) oil to the pan. Cook it in the same way the recipe instructs you to cook the regular portion of shrimp.** Work in batches, if necessary.