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Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce

Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce

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

Oxmoor House JANUARY 2006

  • Yield: 4 servings (serving size: about 8 shrimp, 1/2 cup corn salad, and about 1/3 cup Ranch Dipping Sauce)
  • Cook time:10 Minutes
  • Prep time:23 Minutes

Ingredients

  • 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

Preparation

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.

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
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Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce recipe

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