Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce

Chop the corn salad and make the sauce the day before to save time.

Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup corn salad, and about 1/3 cup Ranch Dipping Sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 348
  • Fat: 3.4g
  • Saturated fat: 0.7g
  • Protein: 31.2g
  • Carbohydrate: 49.7g
  • Cholesterol: 253mg
  • Iron: 5.0mg
  • Sodium: 1156mg
  • Calories from fat: 9%
  • Fiber: 3.5g
  • Calcium: 90mg


  • 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


  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.
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