Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2000

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Recipe Summary test

Yield:
6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.

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  • Preheat broiler.

  • Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.

  • To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Nutrition Facts

343 calories; calories from fat 20%; fat 7.6g; saturated fat 1.1g; mono fat 3.8g; poly fat 1.5g; protein 30.2g; carbohydrates 42g; fiber 3.6g; cholesterol 172mg; iron 4.9mg; sodium 782mg; calcium 104mg.
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