Rating: 4.5 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this spicy, shrimp salad with toasted pita wedges for a quick and easy weeknight meal.

Michele Powers
Recipe by Cooking Light July 2005

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat.

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  • Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.

  • Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Nutrition Facts

354 calories; calories from fat 12%; fat 4.8g; saturated fat 0.7g; mono fat 0.7g; poly fat 2.4g; protein 43.3g; carbohydrates 34.9g; fiber 9.1g; cholesterol 259mg; iron 7.6mg; sodium 827mg; calcium 148mg.
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