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Kevin Rathbun's Shrimp and Corn Salad with Basil

Kevin Rathbun's Shrimp and Corn Salad with BasilA colorful array of fresh corn kernels, minced red onion and cherry tomatoes are dressed in a lime vinaigrette and topped with spicy grilled shrimp.

Recipe Ingredients:

2 tablespoons olive oil
4 cups fresh corn kernels
3/4 cup minced red onion
2 cups cherry tomatoes, halved
4 tablespoons olive oil
6 tablespoons lime juice
4 tablespoons Splenda® Granulated No Calorie Sweetener
2 teaspoons kosher salt
3 tablespoons fresh basil leaves, cut into thin strips
24 large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Cooking Directions:

  1. Heat the oil in a medium size pan and sauté corn and red onions until tender.
  2. Transfer corn mixture to a stainless bowl and add cut tomatoes and put aside.
  3. Mix olive oil, lime juice, Splenda® Granulated Sweetener, salt and basil in a small stainless bowl; toss with corn.
  4. Toss the shrimp, oil, red pepper flakes, salt and pepper in a small bowl.
  5. Cook shrimp on an open face grill for 2 minutes on one side and turn-over for an additional minute. Place cooked shrimps into corn salad mixture.
  6. Adjust seasoning and serve.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 340; Calories from Fat: 170; Total Fat: 19g; Saturated Fat: 3g; Cholesterol: 130mg; Sodium: 930mg; Total Carbs: 26g; Dietary Fiber: 4g; Sugars: 8g; Protein: 21g.

Exchanges per Serving: 1 1/2 Starches, 1 Medium-Fat Meat.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at