For a no-fuss fabulous dinner, try this main-dish salad featuring grilled shrimp, corn and more. It's ready in 20 minutes!
Barbecued Shrimp Salad
- Prep Time 20 min
- Total 20 min
- Servings 4
- Ingredients 13
Ingredients
Creamy Dressing
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup sour cream
- 2 tablespoons milk
- 1/2 teaspoon blackened fish seasoning
- 1/2 teaspoon garlic powder
Salad
- 1/2 cup frozen corn (from 12-oz bag)
- 1/4 cup butter or margarine, melted
- 1 teaspoon blackened fish seasoning
- 1 1/2 lb uncooked extra-large shrimp, thawed if frozen, peeled, deveined
- 8 cups bite-size pieces mixed salad greens
- 1 medium red or orange bell pepper, cut into strips
- 1 medium avocado, pitted, peeled and sliced
- 1/2 cup onion- and garlic-flavored croutons
Instructions
-
Step1Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
-
Step2In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
-
Step3On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.
Nutrition
500
Calories
35g
Total Fat
31g
Protein
16g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 310
- Total Fat
- 35g
- 53%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 1g
- Cholesterol
- 290mg
- 97%
- Sodium
- 680mg
- 29%
- Potassium
- 970mg
- 28%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 5g
- Protein
- 31g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 140%
- 140%
- Calcium
- 15%
- 15%
- Iron
- 35%
- 35%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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