Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing

Oxmoor House
Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing Recipe
Oxmoor House
We tested this recipe with peeled and deveined shrimp. Whether you have your fishmonger peel and devein them or if you do it yourself, you'll need to start with 1 pound of unpeeled shrimp.
4 servings (serving size: 3 1/4 cups)


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3/4 pound peeled and deveined large shrimp
1 teaspoon chili powder
2 ears corn
Cooking spray
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 cup diced peeled avocado (1 small)


Prep: 2 Minutes
Cook: 12 Minutes

1. Prepare grill.

2. Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.

3. Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.

Created date

January 2011

Nutritional Information

Calories 266
Caloriesfromfat 0.0 %
Fat 11.2 g
Satfat 1.5 g
Monofat 5.7 g
Polyfat 2.7 g
Protein 21.4 g
Carbohydrate 24 g
Fiber 5.9 g
Cholesterol 129 mg
Iron 3.8 mg
Sodium 404 mg
Calcium 90 mg