Grilled Southwestern Shrimp Salad

Grilled Southwestern Shrimp Salad

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.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

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)
  1. Heat gas or charcoal grill.
  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.
  3. In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
Makes 4 servings (3 1/2 cups)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • Total Fat 11g
      • (Saturated Fat 1g,),
    • Sodium 400mg;
    • Total Carbohydrate 28g
      • (Dietary Fiber 6g,
    • Protein 29g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Vegetable;
      • 3 Very Lean Meat;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.