with DIY Croutons
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Thaw-friendly corn (corn, modified vinegar) • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Cucumber • Ranch dressing (egg, milk) (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Allergens
Utensils
Tags
Shrimp
570 g
Ciabatta Roll
1 unit(s)
Mini Cucumber
1 unit(s)
Spring Mix
113 g
Corn Kernels
113 g
Ranch Dressing
2 tbsp
White Wine Vinegar
1 tbsp
Lemon-Pepper Seasoning
6 g
Pepper*
0.125 tsp
Oil*
7 tsp
Salt*
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut cucumber into 1/2-inch rounds.
- Cut ciabatta into 1/2-inch cubes.
- To an unlined baking sheet, add ciabatta and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
- Toast in the middle of the oven for 5-6 min, stirring halfway through, until lightly golden.
- When croutons are done, transfer to a plate to cool slightly.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
- Remove from heat, then transfer corn to a plate to cool.
- Meanwhile, to a large bowl, add vinegar, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt, then whisk to combine. (TIP: Add a pinch of sugar to dressing, if you like.)
- Add cucumber, then toss to coat. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
- Heat the same pan (from step 3) over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then transfer shrimp to the plate with corn. Set aside to cool slightly.
- To the large bowl with marinated cucumbers, add spring mix and DIY croutons. Toss to combine.
- Divide salad between plates. Top with shrimp and charred corn.
- Drizzle ranch dressing over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
580
kcal
Calories
25
g
Fat
3.5
g
Saturated Fat
42
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
46
g
Protein
365
mg
Cholesterol
2450
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
200
mg
Calcium
3.5
mg
Iron
