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Kevin Rathbun's Shrimp and Corn Salad with Basil

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"A colorful array of fresh corn kernels, minced red onion and cherry tomatoes are dressed in a lime vinaigrette and topped with spicy grilled shrimp."
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20 m servings 343
Original recipe yields 6 servings


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  1. Heat the oil in a medium size pan and saute corn and red onions until tender.
  2. Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside.
  3. Mix olive oil, lime juice, SPLENDA(r) Granulated Sweetener, salt and basil in a small stainless bowl; toss with corn.
  4. Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl.
  5. Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimps into corn salad mixture.
  6. Adjust seasoning and serve.


  • Note
  • Serving Size: 1 1/2 cups salad

Nutrition Facts

Per Serving: 343 calories; 18.8 26.5 21.3 128 946 Full nutrition


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