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, and tasty ranch is drizzled over everything.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(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
Pepper*
7 tsp
Oil*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cucumbers.
- Cut ciabatta into 1/2-inch cubes.
- 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.
- 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.
- 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.
- 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.
- 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.