Kevin Rathbun's Shrimp and Corn Salad with Basil Recipe | No Calorie Sweetener & Sugar Substitute | SPLENDA® Skip to main content

Kevin Rathbun's Shrimp and Corn Salad with Basil Recipe

Serves: 
6
10 minutes
Calories per serving: 340

Recipe Ingredients

2 tablespoons olive oil
4 cups fresh corn kernels
3/4 cup minced red onion
2 cups cherry tomatoes, halved
4 tablespoons olive oil
6 tablespoons lime juice
4 tablespoons SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons kosher salt
3 tablespoons fresh basil leaves, cut into thin strips
24 large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation

Heat the oil in a medium size pan and saute corn and red onions until tender.

Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside.

Mix olive oil, lime juice, SPLENDA® Granulated Sweetener, salt and basil in a small stainless bowl; toss with corn.

Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl.

Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimp into corn salad mixture.

Adjust seasoning and serve.

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Nutrition Info Per Serving

Nutrition Info Per Serving 6 servings, Serving Size: 1 1/2 cups salad

Calories
340
Calories From Fat
170
Total Fat
19
g
Saturated Fat
2.5
g
Cholesterol
130
mg
Sodium
930
mg
Total Carbs
27
g
Dietary Fiber
4
g
Sugars
8
g
Protein
21
g

Conversion Chart

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