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Salads, Spring, Summer, Seafood |460 calories per serving|20 minute recipe

Shrimp Salad with Sun-Dried Tomato Vinaigrette

This content was last updated on December 16, 2019

Celebrate spring with a fresh, entrée-worthy salad. This one features protein-rich shrimp, colorful corn and cherry tomatoes and a zesty sun-dried tomato vinaigrette. Roasting the veggies with olive oil first adds a nice flavor and actually increases your body’s ability to absorb the cancer-fighting lycopene compound.


  • 1/2 cup frozen corn (no-salt added)
  • 1/2 cup cherry tomatoes, sliced in half
  • 1 Tbsp. extra-virgin olive oil, divided
  • 8 oz. shrimp, thawed, tails trimmed
  • 1 head romaine lettuce
  • 1/2 medium avocado, pit removed
  • 2 Tbsp. red wine vinegar
  • 1 1/2 tsp. prepared mustard
  • 1 Tbsp. chopped sun-dried tomato
  • 1 clove garlic, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground black pepper, to taste
Makes 2 servings (2.5 cups). Per serving: 300 calories, 17 g total fat (2.5 g saturated fat, 0 g trans fat), 145 mg cholesterol, 23 g carbohydrates, 22 g protein, 11 g dietary fiber, 670 mg sodium, 7 g sugar, 0 g added sugar.
Makes 2 servings. Per serving: 160 calories, 17 g total fat (2.5 g saturated fat, 0 g trans fat), 0 mg cholesterol, 2 g carbohydrates, 0 g protein, 0 g dietary fiber, 30 mg sodium, 1 g sugar, 0 g added sugar.


  1. Preheat oven to 450 degrees F.
  2. On sheet pan place corn and tomatoes and toss with 2 teaspoons oil until evenly coated. Season with salt and pepper. Roast about 10-15 minutes or until tomatoes begin to tighten up.
  3. In a sauté pan, add 1 teaspoon oil and heat to medium-high.
  4. Add shrimp to pan and season with salt and pepper, to taste.
  5. Once shrimp has tightened up and turned pink (approximately 4 minutes) remove from heat.
  6. Chop lettuce to desired leaf size.
  7. Slice avocado in half and remove pit. Cut slices while still in the skin and scoop out with a spoon.
  8. Arrange lettuce on plate or bowl and top with roasted tomato and corn, avocado and shrimp.
  1. In a small bowl, whisk together vinegar, mustard, sun-dried tomato and garlic. When well mixed, slowly add the oil in a small stream; the dressing should bind together and look uniform throughout with no separating of oil and vinegar.
  2. Season with salt and pepper, to taste.


  • May use fresh shrimp, deveined and tails trimmed.
  • The dressing is an additional 160 calories per serving.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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Too many things for a beautiful piece of fish that only needs a little butter or olive oil on the pan.

April 18, 2021

Recipes take too long to make. I just cook for myself and I like all kinds from different countries. I am 86

Nancy R Peters