1 can (15 ounce) no-salt added corn, drained or 2 cups frozen whole kernel corn
1.5 lbs raw medium shrimp
1 cup salsa
2 tsp lime juice
1 tsp olive oil
Oven: 450 degrees
Peel shrimp, rinse in cold water
In glass (pyrex 2 quart) baking dish layer corn, shrimp and salsa. Drizzle with lime juice and olive oil. Bake for 10-12 minutes or until cooked through, stirring once.
Serve on rice, serve with a side salad of lettuce with avocado and tomato. Serve with corn bread. Pair with Pinot Grigio.
Serves 4: 280 cals/serving
*Picked this recipe up from a Giant Food grocery store. Haven’t tried making it yet but it seems relatively easy and sounds tasty. I bet you could even add other ingredients like chopped onions and diced tomatoes. If you don’t have shrimp, or prefer something else, you could try chicken too.
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