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Smart Shrimp and Charred Corn Salad

Smart Shrimp and Charred Corn Salad

with DIY Croutons

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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:SpicyCarb Smart (50g or less)Calorie Smart (650kcal or less)
Allergens:Crustacean/CrustacéWheat/BléEgg/OeufMilk/LaitSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

132 g

Mini Cucumber

113 g

Spring Mix

½ can

Canned Corn

4 tbsp

Ranch Dressing

(ContainsEgg/Oeuf, Milk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

7 tsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories640 kcal
Fat39 g
Saturated Fat4 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber4 g
Protein26 g
Cholesterol185 mg
Sodium1910 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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

2

Add ciabatta and 2 tsp oil (dbl for 4 ppl) 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.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then half the corn (use all for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min. Remove the pan from heat, then transfer corn to a plate to cool.

4

Meanwhile, add vinegar, half the the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to the dressing, if desired!)Add cucumbers, then toss to coat. Set aside.

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 oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Remove the pan from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.

6

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