Shrimp Salad with Cilantro Lime Dressing
Servings
4Serving size
about 2 1/2 cupsThis recipe can be multiplied and keeps well, refrigerated, for 3-4 days.
Ingredients
| 1/2 cup Coriander (cilantro) leaves, raw |
| 1/2 cup Nonfat Greek Yogurt |
| 1 tsp.. Honey |
| 1 pepper Jalapeno pepper (remove stem and seeds) |
| 1 medium Green onions (sliced crosswise) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 lime yields Lime juice, raw |
| 1 Tbsp. Olive oil |
| 1 medium White onions (sliced) |
| 1/2 small Red bell peppers (diced) |
| 2 large ear Corn, sweet, white, raw (cut kernels from cob) |
| 16 Ounces Shrimp, raw (peeled, deveined, and sliced in half lengthwise) |
Instructions
Using the blender or an immersion blender, process until smooth.
Chill well.
Place the olive oil in a large skillet over medium high heat.
Add the corn. Cook for about 10 minutes. Toss frequently.
Add the onion and cook for about 5 minutes. Toss frequently.
Add the red bell pepper and shrimp and cook for about 5 minutes until the shrimp turn pink.
Place the shrimp and corn mixture in a large mixing bowl and chill well.
When ready to serve, add the dressing to the bowl with the shrimp and fold together.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This dressing is sweet, spicy, tangy, and a bit salty all at the same time. A great balance of flavors with a Southwestern vibe.
The Greek yogurt is not a must with this, but using it rather than plain yogurt will give you a much richer, creamier dressing.