Shrimp over Roasted Corn Salsa

Shrimp over Roasted Corn Salsa by

Sweet Memories


Only 395 calories per serving.

Serves: 2 people

Shopping List

  • 12 large cooked shrimp, peeled and deveined
  • ½ cup fresh or frozen corn
  • 2 tbsp. cilantro, chopped
  • ¼ cup red onion, diced
  • 2 plum tomatoes, diced
  • 2 tbsp. extra virgin olive oil, divided
  • ¼ cup lime juice
  • 4 black olives, sliced
  • ¼ tbsp. crushed red pepper
  • ½ tsp. each of salt and pepper, or to taste
  • 1 tbsp. butter
  • 1 cup cooked brown rice


  1. Rinse shrimp (remove tails, if desired). Place in bowl & refrigerate.
  2. Roast corn by adding to a hot, dry pan until slightly brown. Remove from heat to cool.
  3. In a mixing bowl, combine cilantro, onion, tomatoes, 1 tbsp. oil, lime juice, olives, salt and pepper, and cooled corn. Mix well. Cover & refrigerate.
  4. Cook rice according to package directions. Set aside.
  5. In a fry pan, on low, heat 1 tbsp. oil and butter. Pat shrimp dry, season with salt & pepper. Raise heat to medium, add shrimp, cook 1-2 minutes to heat through. Don’t overcook.
  6. Place ½ cup rice on each of 2 plates. Spoon salsa over rice, top with 6 shrimp on each, add remaining salsa. Enjoy!