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Bibb & Cilantro Salad with Shrimp & Toasted Corn

Scott Phillips

Servings: four as a light main course.



  • 2 heads bibb or Boston lettuce, washed, dried, and torn into bite-size pieces (about 8 cups)
  • 2 cups packed cilantro leaves, washed and dried
  • 1/4 cup finely diced red onion
  • 3 Tbs. fresh lime juice
  • 2 tsp. honey
  • 1/2 tsp. fish sauce
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh corn kernels
  • 1 fresh jalapeño, cored, seeded, and finely diced
  • 1-1/2 lb. large shrimp, peeled and deveined

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 456
  • Fat Calories (kcal): 213
  • Fat (g): 24
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 332
  • Sodium (mg): 518
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 39


  • Put the lettuce and cilantro in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, combine the onion, lime juice, honey, and fish sauce. Whisk in 1/4 cup of the oil. Season with 1/4 tsp. salt and several grinds of pepper.
  • Heat the remaining 2 Tbs. oil in a large nonstick skillet over medium heat until shimmerring. Add the corn and jalapeño and cook, stirring frequently, until the corn is golden, 4 to 5 minutes. Add the shrimp and cook until pink and cooked through, about 4 minutes. Remove from the heat, add 2 Tbs. of the dressing, and toss well.
  • Toss the lettuce and cilantro with the remaining dressing. Portion the greens onto four plates. Spoon the corn and shrimp evenly onto the greens. Serve immediately.

This salad makes a great wrap sandwich; just wrap portions of salad in warm tortillas.


You can substitute frozen corn for fresh. Let it thaw almost all the way and expect it to take a little longer to turn golden.


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