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Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce

Prep time 23 mins
Cook time 10 mins
Yield 4 servings (serving size: about 8 shrimp, 1/2 cup corn salad, and about 1/3 cup Ranch Dipping Sauce)
Chop the corn salad and make the sauce the day before to save time.


  • 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
  • Ranch Dipping Sauce

Nutrition 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

How to Make It

  1. Peel shrimp, leaving tails intact.

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

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection