Summer Shrimp + Corn Salad

Serving Size	Calories	Protein	Saturated Fat	Sodium	Carbohydrate	Fiber	Added Sugars
1/4 of recipe	158	12.2g	0.8g	375mg	19.4g	3.2g	0g

This Shrimp and Corn Salad is a refreshing dish that combines tender shrimp, sweet corn, and crisp vegetables. Not only is it packed with flavor, but it's also loaded with health benefits. Shrimp is a great source of lean protein and omega-3 fatty acids, which support heart health. Corn provides fiber and antioxidants, promoting digestive health and reducing inflammation. Paired with fresh vegetables, this salad offers a nutritious, low-calorie meal that's perfect for a lunch or dinner.

Ingredients

1 large summer squash/zucchini or 2 medium summer squash
1 tbsp olive oil
1 small onion, small dice
3 or 4 cloves of garlic, minced
1⁄4 cup fresh summer herbs, chopped
- ex: basil, parsley, chive
1 cup chopped tomatoes, sliced in half
1 1⁄2 cups fresh or frozen corn
1 lb of shrimp, I prefer 26-30 size, but you can use what you prefer. Raw, peeled, and deveined.
You may also choose to include other non-starchy veggies like: greens, peppers, extra summer squash, okra, etc.

Preparation

Gather ingredients, clean and prepare veggies, chop to size mentioned above.
Heat a saute pan over medium heat and add oil to bring up to temperature.
Add onion, garlic and squash and saute until onions begin to soften and the squash begins to brown on the outside.
Add shrimp, corn and tomatoes and cook until the shrimp has turned pink (approx. 3-4 minutes.)
Top with the herbs and season with salt and pepper (add red pepper flakes here if you prefer.)
Serve over greens or in lettuce cups, top with a delicious sauce if preferred.

Source: The James Mobile Education Kitchen