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Grilled Southwestern Shrimp Salad

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Betty Crocker Kitchens
Updated Feb 6, 2012
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Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner – that’s ready in 25 minutes. Perfect if you love Southwestern cuisine.

Grilled Southwestern Shrimp Salad

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 12
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Ingredients

  • 1 lb uncooked deveined peeled large shrimp
  • 1 teaspoon chili powder
  • 3 ears fresh sweet corn, husks removed, cleaned
  • 1/4 cup fresh lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1/2 teaspoon kosher (coarse) salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon coarse ground black pepper
  • 6 cups chopped romaine lettuce
  • 2 large tomatoes, cut into 8 wedges
  • 1 small avocado, pitted, peeled and diced (3/4 cup)

Instructions

  • Step 
    1
    Heat gas or charcoal grill.
  • Step 
    2
    Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
  • Step 
    3
    In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.

Nutrition

320 Calories
11g Total Fat
29g Protein
28g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Total Fat
11g
0%
Saturated Fat
1g
0%
Sodium
400mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
6g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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