Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce

Oxmoor House
Chop the corn salad and make the sauce the day before to save time.
4 servings (serving size: about 8 shrimp, 1/2 cup corn salad, and about 1/3 cup Ranch Dipping Sauce)


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1 1/2 pounds unpeeled large shrimp (about 32 shrimp)
1/4 cup spicy barbecue sauce (such as KC Masterpiece Spicy Original)
1 teaspoon white vinegar
1/4 teaspoon ground red pepper
Butter-flavored cooking spray
2 cups frozen whole-kernel corn, thawed
1/2 cup finely chopped onion
1/2 cup chopped red bell pepper
1 tablespoon minced seeded jalapeño pepper
2 large garlic cloves, minced
Ranch Dipping Sauce


Prep: 23 Minutes
Cook: 10 Minutes

Peel shrimp, leaving tails intact.

Combine barbecue sauce, vinegar, and ground red pepper in a bowl. Add shrimp, tossing gently to coat.

Heat a large nonstick skillet over medium- high heat. Add shrimp, and sauté 6 minutes or until shrimp are done. Remove from pan, and keep warm.

Coat pan with cooking spray. Add corn and next 4 ingredients; sauté 3 minutes or until vegetables are tender and corn is lightly browned. Spoon corn mixture onto plates; top with shrimp. Serve with Ranch Dipping Sauce.

Created date

March 2010

Nutritional Information

Calories 348
Fat 3.4 g
Satfat 0.7 g
Protein 31.2 g
Carbohydrate 49.7 g
Cholesterol 253 mg
Iron 5.0 mg
Sodium 1156 mg
Caloriesfromfat 9 %
Fiber 3.5 g
Calcium 90 mg