Makes 6 servings Calories 340 Prep Time 15 minutes Total Time 30 minutes Made with Splenda® Original Sweetener
Ingredients
7 tablespoons olive oil, divided use
4 cups fresh corn kernels
¾ cup minced red onion
2 cups halved cherry tomatoes
6 tablespoons lime juice
¼ cup Splenda® Granulated Sweetener
3 tablespoons fresh basil leaves, cut into thin strips
2½ teaspoons kosher salt, divided use
24 large shrimp, peeled and deveined
1 teaspoon red pepper flakes, or to taste
¼ teaspoon black pepper
Nutrition Info Per Serving
Serving Size: 4 jumbo shrimp, 1 ½ cups salad
Calories
340
Total Fat
19g
Saturated Fat
2.5g
Cholesterol
130mg
Sodium
930mg
Total Carbs
27g
Dietary Fiber
4g
Sugars
8g
Protein
21g
Instructions
In a skillet, warm 2 tablespoons olive oil over medium-high heat; reduce heat to medium and add corn and red onion. Cook, stirring, until tender, 7–10 minutes.
In a serving bowl, whisk together ¼ cup olive oil, lime juice, Splenda Sweetener, basil, and salt until sweetener is dissolved and dressing is blended. Add corn mixture and cherry tomatoes and toss gently to coat. Taste and adjust seasoning if needed.
Return the skillet to medium heat; add remaining 1 tablespoon olive oil and warm briefly. Add shrimp, red pepper flakes, ½ teaspoon salt, and pepper.
Cook shrimp for 2 minutes, then turn and cook until evenly pink and cooked through, about 2 minutes more.
