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Bibb Salad with Sauteed Shrimp & Roasted Corn

This salad tastes too good to be healthful—add some crumbled bacon or your favorite shredded cheese when you have some calories to burn and need a treat!

Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 2/3 c Stonyfield Organic Plain Lowfat Yogurt

  • 4 T extra-virgin olive oil

  • 3 T coarse grain mustard

  • 3/4 t salt

  • 1/4 t black pepper

  • 1 lb large shrimp (peeled and deveined)

  • 4 ears of corn (kernels cut from cobs)

  • 4 radishes (thinly sliced)

  • 2 heads Bibb lettuce (washed and roughly chopped)

Serving Size: 1 cup, Calories: 250, Calories from Fat: 110, Total Fat: 12g, Total Fat Percent: 18%, Saturated Fat: 2g, Saturated Fat Percent: 10%, Cholesterol: 115mg, Cholesterol Percent: 38%, Sodium: 620mg, Sodium Percent: 26%, Total Carbohydrate: 18g, Total Carbohydrate Percent: 6%, Dietary Fiber: 2g, Dietary Fiber Percent: 8%, Sugars: 6g, Protein: 19g, Protein Percent: 38%, Vitamin A: 40%, Vitamin C: 15%, Calcium: 10%, Iron: 15%


Step 1

Whisk together the yogurt, 2 tablespoons of the olive oil, 2 tablespoons of the mustard, 1/2 teaspoon of the salt and the pepper; set aside.

Step 2

Combine shrimp, 1 tablespoon of the remaining olive oil and remaining 1 tablespoon mustard in a large resealable bag; toss to coat and refrigerate 1 hour.

Step 3

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add corn to pan and cook, stirring occasionally, for about 10 minutes. Remove corn to a serving bowl.

Step 4

Increase heat to high and add shrimp to skillet; sprinkle with remaining 1/4 teaspoon salt. Cook 2 to 3 minutes per side or until cooked through; transfer to bowl with corn. Cool 10 minutes.

Step 5

Add radishes and lettuce to serving bowl and drizzle with prepared dressing. Toss to combine and serve immediately.