Roasted Corn & Chipotle Shrimp Salad
10 min prep
10 min cook
Serves 4
Ingredients
- 1 Sweet corn on the cob
- 8 oz Large wild cooked Gulf shrimp
- 1 Large avocado, small diced
- 1/3 cup Chipotle mayo
- 4 oz Medium pico de gallo
Instructions
- Preheat oven to 425ºF. Place ear of corn in oven and roast 10 minutes until it begins to brown.
- Carefully cut corn from cob and transfer to a medium-sized bowl. Add in remaining ingredients and stir to combine.
- Serve immediately or cover and chill before serving.
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories280
- % Daily Value*
- Total Fat
- 21g
- 32%
- Saturated Fat
- 2.5g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 125mg
- 42%
- Sodium
- 280mg
- 12%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 4g
- Sugars
- 3g
- Protein
- 16g
- Vitamin C
- 20%
- Calcium
- 6%
- Iron
- 4%
- Vitamin A
- 8%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.