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 min
  • Total Time 25 min
  • Servings 4

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)
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
11g
11%
(Saturated Fat
1g,
1%
),
Sodium
400mg
400%;
Total Carbohydrate
28g
28%
(Dietary Fiber
6g
6%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.