Shrimp Salad with Mango and Corn

Fresh, and cool, this shrimp salad with mango and corn is perfect on hot summer days when you don’t want to cook much. It’s high in protein and fiber, but light so you’re not weighed down. Enjoy sweet ripe mango, juicy kernels of corn, and tender shrimp, along with summer vegetables like bell pepper and cucumber. Pair the salad ingredients with a zesty lime dressing to brighten everything. 

Variations and Serving Suggestions

• Try cooked salmon, skinless chicken, or sliced hard-boiled egg instead of shrimp.
• For a low-carb version, omit the corn.
• For extra protein and calcium, sprinkle parmesan or feta cheese on the salad.
• Give the salad more texture, protein, and fiber with ½-1 cup of cooked or canned black beans.
• For crunch, add 1-2 tablespoons of toasted almond slices or sunflower seeds.
• For a plant-based (vegan) option, try 1 cup of black beans instead of shrimp.
• Swap any ripe fruit for mango, such as frozen blueberries, fresh pineapple, clementine wedges, or peach slices.
• For a shortcut, use storebought dressing like balsamic vinaigrette or Asian-style vinaigrette.
• For a balanced meal, serve the salad with ½ cup of cooked brown rice, quinoa, or whole-grain pasta. 

Recipe for Shrimp Salad with Mango and Corn

Makes 2 servings

Ingredients: 

• 12 ounces of cooked, peeled shrimp
• 1 ripe mango, peeled and cut into slices or cubes
• 2 cups of romaine lettuce, shredded
• ½ red bell pepper, seeded and diced
• 1 cup of corn kernels, from frozen or cut from cobs
• 1 Persian cucumber or ½ peeled cucumber, diced
• 2 green onions, thinly slices
• ¼ cup of fresh cilantro or mint, chopped
• 2 tablespoons of lime juice, or juice from ½ lime
• 1 tablespoon of olive oil
• Salt and pepper to taste
• (Optional) pinch of red pepper flakes
• (Optional) dash of chili powder
• (Optional) 1 clove of garlic, peeled and minced

Instructions: 

1. In a small bowl, whisk together lime juice, olive oil, salt and pepper, and red pepper flakes, chili powder, and garlic if using. 
2. In a large bowl, toss together the shrimp, mango, bell pepper, cucumber, green onion, and fresh herbs. 
3. Divide the romaine lettuce on plates or bowls for serving. Add the shrimp mixture evenly, then pour the dressing over the shrimp mixture before serving. 

Nutrition information per serving: 350 calories; 10 grams of fat; 2 grams of saturated fat; 180 mg of cholesterol; 500 mg of sodium; 41 grams of carbohydrates; 22 grams of sugar; 6 grams of fiber; 27 grams of protein

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