This creamy salad features freshly cooked shrimp, corn, tomato, cilantro, and a simple dressing that is super flavorful and perfect for a quick and healthy lunch.
Ingredients
1ear of corn,husk removed
1poundmedium shrimp,shelled and deveined
salt,to taste
black pepper,to taste
¼cuplight mayonnaise
2tablespoonsplain nonfat Greek yogurt
2Roma tomatoes,seeded and diced
¼cupcilantro,chopped
juice of 1 lime
Instructions
Heat a large nonstick skillet or grill pan over medium heat and add the corn, cooking for 5-7 minutes, rotating to brown all sides.
Remove the corn from the grill pan and set aside to cool.
Raise the heat to medium-high and coat the skillet or grill pan with nonstick cooking spray.
Season the shrimp with salt and pepper and add it to the grill pan, cooking for about 1 minute on each side, or until they are pink and opaque.
Remove the shrimp from the heat and set aside to cool.
In a medium mixing bowl, stir together the mayonnaise and yogurt.
Cut the kernels off of the cob and add them to the mixing bowl, along with the tomatoes, cilantro, and lime juice.
Cut the shrimp into bite-sized pieces and add it to the mixing bowl. Toss gently to evenly combine, and season with salt and pepper, to taste.