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Grilled Southwestern Shrimp Salad

grilled southwestern shrimp salad Entree Southwestern
Grilled Southwestern Shrimp Salad
  • Prep 25 min
  • Total 25 min
  • Servings 4

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.

Updated February 6, 2012

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)

Steps

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  • 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 Facts

Serving Size: 1 Serving
Calories
320
% Daily Value
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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