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
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
-
Step1Heat gas or charcoal grill.
-
Step2Sprinkle 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.
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Step3In 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
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