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Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing

Oxmoor House
Prep time 2 mins
Cook time 12 mins
Yield 4 servings (serving size: 3 1/4 cups)
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.


  • 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
  • Lime-Cumin Dressing
  • 1 cup diced peeled avocado (1 small)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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