Broiled Shrimp Over Black Bean-and-Corn Salad

Cooking Light
6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

Ingredients

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Marinated shrimp:
1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 garlic clove, minced
2 pounds large shrimp, peeled
Cooking spray
Salad:
2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can whole-kernel corn, drained
1 jalapeño pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.

Preheat broiler.

Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.

To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Created date

April 2000

Nutritional Information

Calories 343
Caloriesfromfat 20 %
Fat 7.6 g
Satfat 1.1 g
Monofat 3.8 g
Polyfat 1.5 g
Protein 30.2 g
Carbohydrate 42 g
Fiber 3.6 g
Cholesterol 172 mg
Iron 4.9 mg
Sodium 782 mg
Calcium 104 mg