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

We tested this recipe with peeled and deveined shrimp. Whether you have your fishmonger peel and devein them or if you do it yourself, you'll need to start with 1 pound of unpeeled shrimp.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary

prep:
2 mins
cook:
12 mins
total:
14 mins
Yield:
4 servings (serving size: 3 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.

  • Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

266 calories; fat 11.2g; saturated fat 1.5g; mono fat 5.7g; poly fat 2.7g; protein 21.4g; carbohydrates 24g; fiber 5.9g; cholesterol 129mg; iron 3.8mg; sodium 404mg; calcium 90mg.
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