Seafood Salad with Vegetables
A quick and colorful salad with tender shrimp, crisp broccoli, sweet corn, and a creamy chili-lime dressing. Perfect for a light weeknight dinner or a festive side.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 cup corn kernels (canned or frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 2 tbsp lime juice
Instructions
- 1
Bring a pot of salted water to a boil. Add the 1 lb shrimp and cook until pink and opaque, about 2-3 minutes. Drain and rinse with cold water.
- 2
In the same pot, blanch the 2 cups broccoli florets in boiling water for 2 minutes until bright green and crisp-tender. Drain and rinse with cold water.
- 3
In a large bowl, whisk together the 0.5 cup mayonnaise, 2 tbsp sweet chili sauce, and 2 tbsp lime juice until smooth.
- 4
Add the cooked shrimp, broccoli, 1 cup corn, 1 diced red bell pepper, and 1 cup cherry tomatoes to the bowl. Toss gently to coat everything with the dressing.
- 5
Chill for at least 15 minutes to let the flavors meld. Serve cold, garnished with sesame seeds if desired.
- 6
Optional: add a pinch of salt and pepper to taste before serving.
Tools you’ll need
- Large pot
- Colander
- Large bowl
- Whisk
- Cutting board
- Knife
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