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Summer Garden Salad with Chili-Garlic Shrimp

See full recipe on: Epicurious



Ingredients

1 teaspoon chili-garlic sauce
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon plus 1/8 teaspoon ground black pepper
2 pounds uncooked large shrimp, peeled, deveined
5 tablespoons extra-virgin olive oil, divided
2 ears of corn, husked
3 small tomatoes, cut into 1/2-inch-thick wedges
1/3 english hothouse cucumber, halved lengthwise, thinly sliced crosswise
4 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as asian)
1 large avocado, halved, peeled, pitted, cut into thin slices
8 cups (loosely packed) mixed baby greens
2 tablespoons thinly sliced fresh mint leaves

Nutrition 6 servings

Per Serving % Daily Value
Calories 388
Fat 19g 29%
Carbs 18g 6%
Protein 39g 79%
Fiber 5g 21%
Cholesterol 285mg 95%
Sodium 251mg 10%
     
Fat
Carbs
Protein

Preparation






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