Cilantro Lime Shrimp and Corn Slaw is so fresh. Warm and crispy in every bite. The sweetness from the corn combined with the tart from the cilantro-lime is the perfect combination!

Ingredients to make: Cilantro Lime Shrimp and Corn Slaw:

• 16 oz Shrimp Peeled and Deveined
• 2 tbsp Cilantro Lime Dressing Brand: Briannas Home Style
• 1 ear Corn on the Cob
• ¼ cup Water
• 1 tsp Extra Virgin Olive Oil
• 1 head of Broccoli cut into bite-size pieces (about 215 grams)
• 1 tsp Unsalted Butter
• 2 cups Coleslaw Mix
• 1 tbsp Cilantro Lime Dressing
• 2 Zucchini spiral sliced (about 215 grams)
• ¼ cup Water
• 15 Cherry Tomatoes sliced in half (about 120 grams)
• ¼ tsp Black Pepper
• 1 dash of Sea Salt

Instructions:

1. Start by placing your shrimp in a large bowl with 2 tbsp of the cilantro-lime dressing. Season with about half of the black pepper. Then allow to marinate for about 10 minutes.
2. While the shrimp is marinating, cook the corn on the cob. To do this use a grill pan if you have one, if not a regular pan will work fine. Heat the pan to medium heat. Then rub the corn on the cob with the olive oil, and place it in the hot grill pan. Pour the 1/2 cup of water in the bottom of the pan. The steam from the water will help the corn to cook.
3. Cook the corn on the cob turning every 1-2 minutes. Just long enough to give the corn some light grill marks. After 8-10 minutes the corn should be cooked. Remove the corn from the pan and place it on a cutting board. Allow it to cool for a few minutes and then cut the corn off the cob. To do this stand the cob tall on a cutting board and run a knife between the ears of corn and the cob.
4. While the corn is cooking, steam your broccoli for 8 minutes. To do this you will place about ½ an inch of water on the bottom of a pot. Place the broccoli in the pot and covered with a lid. Bring the water to a boil and cook covered for 8 minutes. Once the broccoli is done, drain the water from the pot and add the butter and a dash of salt to the pot. Cover with a lid and toss the broccoli in the butter to coat. Leave covered but removed from the heat. The lid will help to keep the broccoli warm while you finish cooking.
5. In the same pan you cooked the corn in, add your shrimp and the dressing it has been soaking in. Cook the shrimp on medium heat, for about 3 minutes on one side, then flip and cook on the other side for another 2 minutes. You will know the shrimp is done when it is no longer translucent and pink on both sides.
6. While the shrimp is cooking toss the coleslaw mix with the additional 1 tbsp of cilantro lime dressing.
7. Once the shrimp is done, remove the shrimp from the pan. Then add the zucchini to the pan with ¼ cup water. Bring the water to a boil and toss the zucchini for 2-3 and season with black pepper. This is just enough to soften the zucchini noodles. (The noodles will not be submerged in the water.)
8. Now it’s time to assemble. Start by tossing your coleslaw with the cooked zucchini. Then top your coleslaw & zucchini mixture with the corn and broccoli, then add your sliced cherry tomatoes, and shrimp.
9. Serve and enjoy!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Salad

Cuisine: American

Keyword: Corn, Salad, shrimp

Servings: 2

Cilantro Lime Shrimp & Corn Slaw

Ingredients

• 16 oz Shrimp Peeled and Deveined
• 2 tbsp Cilantro Lime Dressing Brand: Briannas Home Style
• 1 ear Corn on the Cob
• ¼ cup Water
• 1 tsp Extra Virgin Olive Oil
• 1 head Broccoli cut in bite size pieces (about 215 grams)
• 1 tsp Unsalted Butter
• 2 cup Coleslaw Mix
• 1 tbsp Cilantro Lime Dressing
• 2 Zucchini spiral sliced (about 215 grams)
• ¼ cup Water
• 15 Cherry Tomatoes sliced in half (about 120 grams)
• ¼ tsp Black Pepper
• 1 dash Sea Salt

Instructions

• Start by placing your shrimp in a large bowl with 2 tbsp of the cilantro-lime dressing. Season with about half of the black pepper. Then allow to marinate for about 10 minutes.
• While the shrimp is marinating, cook the corn on the cob. To do this use a grill pan if you have one, if not a regular pan will work fine. Heat the pan to medium heat. Then rub the corn on the cob with the olive oil, and place it in the hot grill pan. Pour the 1/2 cup of water in the bottom of the pan. The steam from the water will help the corn to cook.
• Cook the corn on the cob turning every 1-2 minutes. Just long enough to give the corn some light grill marks. After 8-10 minutes the corn should be cooked. Remove the corn from the pan and place it on a cutting board. Allow it to cool for a few minutes and then cut the corn off the cob. To do this stand the cob tall on a cutting board and run a knife between the ears of corn and the cob.
• While the corn is cooking, steam your broccoli for 8 minutes. To do this you will place about ½ an inch of water on the bottom of a pot. Place the broccoli in the pot and covered with a lid. Bring the water to a boil and cook covered for 8 minutes. Once the broccoli is done, drain the water from the pot and add the butter and a dash of salt to the pot. Cover with a lid and toss the broccoli in the butter to coat. Leave covered but removed from the heat. The lid will help to keep the broccoli warm while you finish cooking.
• In the same pan you cooked the corn in, add your shrimp and the dressing it has been soaking in. Cook the shrimp on medium heat, for about 3 minutes on one side, then flip and cook on the other side for another 2 minutes. You will know the shrimp is done when it is no longer translucent and pink on both sides.
• While the shrimp is cooking toss the coleslaw mix with the additional 1 tbsp of cilantro lime dressing.
• Once the shrimp is done, remove the shrimp from the pan. Then add the zucchini to the pan with ¼ cup water. Bring the water to a boil and toss the zucchini for 2-3 and season with black pepper. This is just enough to soften the zucchini noodles. (The noodles will not be submerged in the water.)
• Now it's time to assemble. Start by tossing your coleslaw with the cooked zucchini. Then top your coleslaw & zucchini mixture with the corn and broccoli, then add your sliced cherry tomatoes, and shrimp.
• Serve and enjoy!

Macro Nutrition

Nutrition Facts

Cilantro Lime Shrimp & Corn Slaw

Amount Per Serving

Calories 545 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 2.2g14%

Trans Fat 0g

Polyunsaturated Fat 0.7g

Monounsaturated Fat 0.8g

Cholesterol 328.8mg110%

Sodium 613.1mg27%

Potassium 937.4mg27%

Carbohydrates 33.2g11%

Fiber 8.1g34%

Sugar 12.4g14%

Protein 53.9g108%

Vitamin A 86.8IU2%

Vitamin C 185.5mg225%

Calcium 36.9mg4%

Iron 11.7mg65%

* Percent Daily Values are based on a 2000 calorie diet.

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